Potato fritters from the Thermomix® just like grandma used to make: grate 600 g floury potatoes in 6 seconds at speed 5, mix with 2 egg yolks, 3 tbsp flour and nutmeg in 20 seconds at speed 3. Fry in a pan until golden brown. 12 pieces in 25 minutes.
Potato Fritters with the Thermomix® (Reibekuchen)
Ingredients 0 / 6 ✓
- 600 g floury potatoes
- 2 egg yolks
- 3 tbsp flour
- 1 tsp salt
- 1 pinch nutmeg
- 2 tbsp rapeseed oil
Instructions 0 / 4
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1
Chop the potatoes.
Peel the potatoes, cut into pieces, place in the mixing bowl and chop for 6 sec / speed 5.
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2
Mix the ingredients.
Add the egg yolks, flour, salt and nutmeg and mix for 20 sec / speed 3.
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3
Fry the potato fritters.
Heat the oil in a frying pan, spoon a little batter into the pan, press flat into rounds of about 7 cm in diameter and fry until golden on each side.
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4
Serve the potato fritters.
Drain on kitchen paper and serve.
Tip: These go beautifully with applesauce or other fruit compote, or if you prefer something savoury, sauerkraut and sausages work a treat.
Video
Nutrition per serving
6 seconds at speed 5: grate the potatoes, then mix the batter
Peel 600 g floury potatoes, cut into pieces and place in the mixing bowl. Chop for 6 seconds at speed 5. Transfer the grated potato to a sieve and squeeze out as much liquid as possible. The drier the mixture, the crispier the fritters.
Return the grated potato to the mixing bowl, add 2 egg yolks, 3 tbsp flour, 1 tsp salt and 1 pinch of nutmeg and mix for 20 seconds at speed 3. Heat 2 tbsp rapeseed oil in a frying pan, spoon small portions of batter into the pan and press flat into rounds about 7 cm in diameter. Fry on each side for 3 to 4 minutes until golden brown. Drain on kitchen paper.
Floury or waxy: which potato gives the crispiest fritters
Floury potatoes have the highest starch content and make the fritters wonderfully crispy after frying. Waxy potatoes work too, but the result will be firmer and less fluffy. Tip: If you want to skip peeling, use young organic potatoes with thin skins. Clarified butter instead of rapeseed oil adds more flavour but burns more quickly. The oil must be hot before the batter goes in, otherwise the fritters will soak it up.
Apple, herbs, cheese, chilli: 4 variations for the batter
- Apple potato fritters: Finely grate a tart apple (e.g. Granny Smith) and stir it into the potato batter. The slight sweetness goes well with savoury quark.
- Herb potato fritters: Add 2 tbsp chopped parsley or chives to the batter. Fresh herbs make the fritters more aromatic.
- Cheese potato fritters: Fold 50 g grated Emmental or Gouda into the batter. The cheese melts during frying and forms a crispy crust.
- Courgette potato fritters: Replace half the potatoes with grated courgette. Salt the courgette first and squeeze it well so the batter does not become too wet.
Applesauce, potato soup and more: what to serve alongside
We classically serve potato fritters with applesauce made in the Thermomix®. Herb quark, smoked salmon with crème fraîche or a fried egg also go well. If you want to cook more with potatoes, we have plenty of other potato dishes made in the Thermomix®, for example our potato soup. Pancakes and rice pudding from the Thermomix® also bring back childhood memories.
Best eaten fresh, keep warm in the oven at 80 °C
Goes well with: salmon and bacon.
Potato fritters taste best straight from the pan. If you are frying multiple batches, keep the finished fritters warm in the oven at 80 °C on a wire rack to stay crispy. In the fridge they keep for 1 to 2 days, though they will not be as crispy when reheated. A quick fry in the pan is much better than the microwave.
