Gluten-free potato pancakes (Reiberdatschi) with apple purée

Gluten-free potato pancakes (Reiberdatschi) with apple purée: crisp pancakes made from potatoes, onion and egg, fried in ghee – classic, simple and wheat-free.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 380 kcal per serving
• Protein: 9 g
• Fat: 12 g
• Carbs: 55 g

Ingredients

• 1 organic egg
• 4 potatoes
• 1 onion
• 1 small jar of apple purée
• 2 tbsp clarified butter or ghee
• 1 pinch of nutmeg
• Salt

Method

You’ll need: frying pan · grater · spatula

1. Peel the potatoes and onion and grate them finely. If you like your pancakes more rustic and extra crisp, you can also grate them more coarsely.
2. Squeeze the grated mixture out thoroughly so as much liquid as possible escapes. That makes the potato mixture more compact and helps it brown better later.
3. Mix the squeezed potatoes and onion with the egg. Season with salt and a little nutmeg until everything is evenly combined.
4. Heat the ghee or clarified butter in a frying pan. Add small portions of the mixture, press them flat and fry over a medium heat until golden brown.
5. Turn the potato pancakes and fry the second side until crisp outside and cooked inside. Drain briefly on kitchen paper.

Good to know

Crisp outside, soft inside – that's exactly how potato pancakes should be for me. Add cool apple purée, and the plate is empty in no time.

Swaps

Ghee → olive oil (more monounsaturated fats); apple purée → unsweetened pear purée (similarly mild); egg → potato starch (egg-free, binds the mixture); nutmeg → freshly ground pepper (spicy, if you don't like nutmeg)

Allergens

Contains egg and, if you use clarified butter or ghee, traces of milk components. Usually well suited to children, just go easy on the nutmeg; during pregnancy the recipe is no problem as long as the egg is well cooked. Contains: milk.