Regional specialties from SaxonyWhat is it?

Buttermilkgetzen

A classic from the Saxon Erzgebirge are Buttermilchgetzen. Getzen in themselves are meatless dishes and were a staple of the diet in poorer times. Buttermilchgetzen is a potato dough with buttermilk, spices and sometimes fried bacon that is usually baked in a casserole dish. Similarly, is also baked into small patties in the pan.

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Other names for it are also Glitscher, Latschen or in the Vogtland Bambes and gebackene Kläß.
They are eaten as a side dish with a roast, or as a stand-alone dish with applesauce or balberries, or hearty with fried bacon cubes.

Recipe Buttermilkgetzen

Buttermilk getzen taste best fresh out of the pan.
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Course: side dish, snack
Cuisine: Saxony
Keyword: savoury
Difficulty: Experienced
Total Time: 1 hour 15 minutes
Servings: 4

Ingredients & Shopping list

  • 1 kg raw potatoes
  • 500 g cooked potatoes
  • 500 ml buttermilk
  • 4 finely diced onions 
  • 100 ml oil, half linseed oil, half rapeseed oil
  • 50 g bacon
  • 1 pinch salt
  • 1 pinch caraway seeds (if required)

Preparation

  • Grate the raw potatoes and squeeze out the liquid. Mix with the cooked potatoes.
  • Dice the bacon and fry it in a pan. Let it cool.
  • Add the egg, salt, caraway seeds and onion to the dough and mix together. Gradually add buttermilk until a thick batter forms.
  • Mix the oil and pour into a baking dish. Spread the bacon cubes on top. Then spread the potato mixture on top.
  • Preheat oven to 180°C and bake for about 45 minutes. The dough should be golden on top and a crispy crust should have formed around the edges.

Tips & Hints

Serve the Getzen as a side dish with roasts or together with blueberries or apple sauce.
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