Classic German Potato Latkes Get a Cool Modern Twist
Whenever I visited my grandmother Lisa for a few days, she would ask me for a list of the recipes I would like to eat during my little holiday. I used to give her a long list, always far too long for my short visit, but I loved this ritual. One of these meals, an absolute highlight, was German potato latkes, called Kartoffelpuffer or Reibekuchen. Lisa fried them to perfection—crisp on the outside and juicy on the inside. In western Germany, where I grew up, we usually eat potato pancakes with apple compote, sugar beet syrup, or, my childhood favorite, granulated sugar, but I had a new idea. I was raised on sauerkraut and it often tops the list when people think of my home country’s food—apart from wurst (sausage), of course. The classic version is served with mashed potatoes and soft southern liver sausage—that might not sound appealing, but it’s actually quite addictive—but why not experiment? I mix the sour fermented cabbage into grated potatoes and turn it into the sauerkraut Kartoffelpuffer featured in my latest cookbookEat In My Kitchen. It’s great, especially with a juniper-scented sour cream dip on the side.Potato-Sauerkraut Latkes with Juniper Sour Cream DipIngredientsExcerpted from Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat by Meike Peters. Copyright © 2016. Published with permission by Prestel Publishing. All rights reserved.