Reibekuchen or Kartoffelpuffer are common street food in Germany. So they are often found at festivals and Christmas Markets. German potato pancakes or fritters are a favorite of my husband. Consequently, we often indulge in one on the rare occasion we are visiting a Christmas market together. Unlike me, he’s not a big Christmas marketgoer. Most of the time we eat them with applesauce or a creamy garlicky sauce. This German Potato Pancakes with Radish Leaf Pesto recipe has something different. Alternately, I created a sharp-tasting pesto from radish greens, garlic, and almonds.
Jump to RecipeI always feel guilty when I hack the greens off of a bunch of radishes and toss them away. So this is one great way to use up those radish greens. No food-wasting guilt is involved. Also, I adore the spicy bitter flavor radish greens add to a homemade pesto.
Let’s talk about the flavor of this German Potato Pancakes with Radish Leaf Pesto recipe. The radish pesto is strong so you only need a small portion to pair with the pancake and the spicy flavor goes perfectly with the crunchy golden potato pancakes.
Almonds replace the pine nuts ingredient found in a traditional pesto recipe. Toast the almonds in a frying pan for some extra flavor oomph. The pesto also contains two large garlic cloves. For a less garlicky flavor, use only one. Make the pesto a few days ahead. It gives the flavors longer to work together, plus saves you time. However, this pesto also tastes great fresh. Either way, you win.
Add a dollop of sour cream alongside the pesto in this dish. A creamy contrast with the spicy pesto and the crunch pancakes is heaven in my book.
German Potato Pancakes with Radish Leaf Pesto
Ingredients
For the Radish Pesto:
- Greens from 1 bunch of radishes
- 4 radishes
- 1/4 cup chopped raw almonds
- 2 large garlic cloves
- 1/4 cup grated Parmesan cheese
- 5 tablespoons olive oil
- Kosher salt and freshly ground black pepper to taste
For the Potato Pancakes:
- 3 lbs. Potatoes
- 1 large onion
- 3 large eggs
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper to taste
- 1/3 cup clarified butter
Instructions
Make the Radish Pesto:
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Wash the radish greens and pat dry. Chop into small pieces
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Slice the radishes into rounds.
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Place the raw almonds in a naked frying pan over medium heat and roast until golden and fragrant.
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Add the chopped radish leaves, garlic cloves, toasted almonds and cheese to a food processor or blender. Add the olive oil and puree.
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Season with kosher salt and freshly ground black pepper and set aside.
Make the potato pancakes:
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Rinse and peel the potatoes. Grate the peeled potatoes into a bowl.
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Peel the onion and dice into small pieces. Mix the potatoes and onion together.
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Mix in the eggs and sprinkle in the flour.
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Season with kosher salt and freshly ground pepper and combine thoroughly.
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Divide the mixture into 8 portions and flatten into pancakes. Squeeze the liquid out of each pancake.
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Heat a layer of the clarified butter in a large skillet. Place a platter by the stove.
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Add the potato pancakes to the pan. If bits of the pancake scatter around the pan, use a spatula to scrape everything back into a pancake shape and flatten with the spatula. You may have to do this a few times to keep the shape. I worked with one pancake at a time, using portions of the clarified butter for each. Fry the potato pancake on both sides until golden.
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Remove the potato pancake from the pan and place on a platter. You can use the spatula but if the pancake seems too delicate, slide it onto the platter directly from the pan.
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Top with the radish leaf pesto, garnish with sliced radishes and serve.