Rebuilt vegan · Kartoffelpuffer (Reibekuchen) nach deutscher Hausrezeptur mit Ei
Kartoffelpuffer without egg – classic, crispy, vegan
Raw, medium-finely grated potatoes are moderately squeezed out and mixed with their own settled starch, a little additional potato starch, grated onion, and salt. Then they are fried as thin fritters in hot rapeseed oil on both sides until golden brown. Potato starch provides the binding instead of egg; taste and structure remain classic.
- ⏱ 42 min total
- 🔪 38 min active
- 📊 einfach
- 🍽 2 people
Ingredients
Scaled from the base amount for 2 people.
For the fritter mixture
For frying and serving
Method
Peel potatoes and grate medium-fine
Peel the potatoes and immediately grate into a bowl on the medium-fine side of a grater. Short, easily distinguishable shreds should form, not a smooth mash. Do not rinse the shreds, otherwise the starch will be lost. Work quickly so that the mixture hardly discolors.
- ⏱ 8 min
- 🔥 niedrige Hitze
- 🍳 Box grater
- 🍳 Bowl
- 🍳 Vegetable peeler
Done when: Loose, short shreds with a moist sheen, no mushy mass.
Squeeze out moderately and let starch settle
Place the shreds in a clean kitchen towel and squeeze out moderately over a second bowl: until there is no longer a stream, but only individual drops. The shreds should remain moist and loose. Let the collected liquid sit undisturbed for 3–4 minutes. During this time, peel and finely grate the onion. Then carefully pour off the water and retain the white starch sediment at the bottom.
- ⏱ 5 min
- 🔥 niedrige Hitze
- 🍳 clean kitchen towel
- 🍳 second bowl
- 🍳 Grater
Done when: At the bottom of the bowl is a firm, white layer of starch. The shreds feel moist, but not dripping wet.
Briefly mix the fritter mixture
Briefly and thoroughly mix the squeezed shreds, the grated onion along with its juice, the starch sediment, the potato starch, the salt, and optionally the pinch of nutmeg in the bowl. Do not knead. Process the mixture without resting time.
- ⏱ 2 min
- 🔥 niedrige Hitze
- 🍳 Bowl
- 🍳 Fork
Done when: A squeezed spoonful of mixture holds together loosely. The starch is evenly distributed, without white lumps.
Preheat pan and oil
Heat a heavy pan (iron, cast iron, or coated, about 28 cm diameter) over medium to high heat. Add one third of the oil and distribute. The oil is ready at about 170 °C: a single potato shred sizzles immediately and evenly, or bubbles rise immediately around a wooden handle held in it. The oil must not smoke.
- ⏱ 3 min
- 🌡 170 °C
- 🔥 hoche Hitze
- 🍳 heavy pan approx. 28 cm
Done when: The oil shimmers and runs thin. A test shred sizzles immediately without quickly turning dark.
Fry thin fritters in batches until golden brown
Briefly mix the mixture from the bottom before each batch, as liquid and starch settle. For each fritter, place 2 heaped tablespoons of mixture into the oil and press flat to 5–7 mm with the back of the spoon. The edges may spread out loosely and irregularly. Add only as many fritters as will not touch each other, usually 3–4. Fry for about 4 minutes and only flip when the underside has a firm, golden-brown crust. Fry the second side also for about 4 minutes. In total, there are about three batches; pour in more oil before each batch so that the bottom is covered by about 2–3 mm. If the fritters brown too quickly, reduce the heat slightly. Break open the first fritter to check doneness.
- ⏱ 24 min
- 🌡 170 °C
- 🔥 mittele Hitze
- 🍳 Pan
- 🍳 Tablespoon
- 🍳 Spatula
Done when: Both sides deep golden brown, the edges dark golden and crispy, it sizzles audibly. Inside, the shreds are soft and no longer translucent-raw.
Drain briefly and serve immediately
Place the fritters on paper towels for only a few seconds after each batch. Sprinkle with coarse salt if desired and serve immediately. Do not stack, do not cover, and do not wait until the last batch.
- ⏱ 1 min
- 🔥 niedrige Hitze
- 🍳 Plate with paper towels
Done when: The crust sounds hollow-crispy when tapped, only a light ring of grease remains on the paper.
From the kitchen
Tipps
Only fry when the oil is really hot
A pan bottom that is too cold is the most common cause of greasy, pale Puffer. Test with a single shred before each batch.
Serve classically
Traditionally, applesauce or Rübenkraut go well with it, or a leaf salad for a savory option. The side dish is not part of this recipe.
Mixture too wet?
If a lot of liquid collects at the bottom of the bowl, pour it off and stir in up to an additional 10 g potato starch.
What can go wrong
And what helps then
Puffer fall apart when turned
Turned too early or the mixture is too wet. Only turn once the underside feels firm and easily releases from the bottom. Mix the mixture before each batch so that the settled starch is redistributed.
Dark on the outside, raw on the inside
The Puffer are too thick or the heat is too high. Press thinner (5–7 mm) and slightly reduce the heat.
Puffer greasy and pale
The oil was too cold or the pan was too full. Fry fewer Puffer at the same time and let the temperature rise again between batches.
Mixture turns gray
Grate quickly and process directly, do not let the mixture stand. Preheat the pan while mixing.
Variations
Variants
einfacher
Without starch recovery
Discard the pressing water and use 25 g potato starch instead. This is slightly faster and, in our assessment, binds comparably.
aromatischer
With nutmeg and pepper
A pinch of nutmeg and some freshly ground black pepper, as is customary in some home recipes.
rustikaler
Coarsely grated Puffer
Grate the potatoes on the coarse side. This gives more texture and even crispier edges, but the Puffer hold together a little less. Then increase the starch to 20 g.
Afterwards
Storing and reheating
Storing
Best eaten immediately. Store leftovers unstacked and cooled, covered in the refrigerator for up to 1 day.
Reheating
Bake on a rack in a preheated oven at 200 °C (top/bottom heat) for 6–8 minutes until the crust sizzles again. A dry pan also works. Do not reheat in the microwave, otherwise the crust will become soft.
veganizo.de/rezept/rec_g5keftni – developed and checked by veganizo.