Reiberdatschi – Potato Pancakes with Apple Compote

Rinse the potatoes and remove the skin. Grate on a vegetable grater (by hand, best to wear a kitchen glove) not too coarse and not too fine into a suitable bowl. It would be faster to use a food processor, but then the potato pancakes will be flat not as they should be. If the potatoes have drawn too much water, pour off a little bit, but the amount should not be as dry as for dumplings.

Peel the thick onion (it is more moderate and does not burn the eyes so much) and grate it to the potatoes (repeatedly by hand), as well as the peeled garlic. Add the curd cheese, coarse pepper, salt and semolina. Mix everything well.

Heat plenty of vegetable oil (the potato pancakes should be able to float a bit) in a large heavy (preferably cast iron) frying pan until very hot. Place the potato mixture in palm-sized patties in the frying pan and bake until crispy.

Drain the finished ones on kitchen paper.

For the apple compote, put a quarter of a liter of white wine, sugar, water, lemon peel and cinnamon stick in a saucepan. Peel the apples, cut them into pieces and remove the core. Place the apple pieces in the stock, simmer on low heat for 5 minutes until the compote is cooked but still chunky. The exact cooking time depends on the type of apple.

The Reiberdatschi go well with a sparkling white beer or a dry white wine.

Tips:

The Bavarians say “Reiberda

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