Even Native speakers of standard German need translation for the name of this dish: Grummbeerkieschelscheris the word people from the Saarland region use to describe crispy potato pancakes. Serve with apple sauce or Bibbelsche Bohnesupp.
- 1 medium onion
- 1 small leek
- 2 lbs potatoes
- 1-2 eggs
- 2 tablespoons flour
- salt and pepper
- oil for frying
Peel the onion and grate it finely. Clean and wash the leek and cut it into very thin strips. Wash and peel the potatoes and grate them medium to fine. Immediately after grating, place the potatoes on a cheese cloth and squeeze out the juices into a bowl. As soon as the potato starch begins to settle on the bottom of the bowl, pour out the liquid. Add the grated potatoes to the bowl with the starch.
Now add the eggs and flour as well as the grated onion and the leek to the potatoes and stir until the ingredients form a mass. More flour can be added if necessary. Season to taste with salt, pepper and nutmeg.
Heat the frying oil in a large pan. Add small portions of the mass using a tablespoon, push them down until they form small pancakes and fry them on both sides until golden.
Serve hot. Goes well with apple puree or Bibbelsche Bohnesupp. Best served with apple wine or cider.