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.
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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Servings:
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.
