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Crispy Potato Fritters with Brathering and Cucumber Dip
🛒 Ingredients
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200 g marinated fried herring fillet, known as Brathering, well drained
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150 g soured cream
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3 pickled gherkins, finely diced
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1 onion
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400 g potatoes, floury or all-purpose potatoes
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2 eggs
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2 tbsp plain flour
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Salt to taste
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2 tbsp butter or lard, plus a little extra if needed for frying
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1 small head of lettuce
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1 bunch of chives, finely chopped
📊 Nutritional Information
This recipe is also available in German.
📌 Overview
Potato fritters with fried herring are a hearty Northern German main dish made with crisp Reibekuchen, tangy marinated fried herring known as Brathering, and a creamy cucumber dip. The recipe works best when the grated potatoes are squeezed thoroughly, the fritters are fried flat in hot fat, and the cold herring and dip are served alongside rather than piled on too early. The result is a satisfying contrast of golden potatoes, sharp maritime flavour, cool soured cream, pickled gherkins and fresh chives. It is ideal for a quick lunch, rustic dinner or anyone looking for an authentic taste of Northern German home cooking.
👨🍳 How to make Crispy Potato Fritters with Brathering and Cucumber Dip
- 1
Drain the Brathering well and pat it lightly with kitchen paper if necessary. Keep it chilled while you prepare the potato fritters.
- 2
For the cucumber dip, finely dice the pickled gherkins and half the onion. Mix them with the soured cream, add part of the chopped chives and season with salt. Chill the dip until serving.
- 3
Peel the potatoes and grate them finely with the remaining half onion. A finer grate helps the mixture bind more evenly.
- 4
Place the grated potatoes in a clean tea towel and squeeze out as much liquid as possible. Let the liquid sit briefly, pour it away and, if you like, return the settled potato starch to the mixture for better binding.
- 5
Mix the squeezed potatoes with the eggs, flour and a pinch of salt until you have a workable batter. It should be moist but not watery; if it feels too loose, add a little more flour.
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Heat the butter or lard in a large frying pan over medium to medium-high heat. The fat is ready when a small spoonful of potato mixture starts to sizzle straight away.
- 7
Shape the potato mixture into about six small, flat fritters. Fry them in batches for 3–4 minutes on each side until golden brown and crisp. Do not overcrowd the pan, or the temperature will drop and the fritters will soften.
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Transfer the cooked fritters briefly to kitchen paper or a wire rack. If frying several batches, keep them warm in a low oven at 80–100°C.
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Serve the hot potato fritters with the chilled Brathering and cucumber dip. Garnish with lettuce leaves and the remaining chives, then serve immediately.
🧠 Why It Works
This dish works because it balances hot and cold, crisp and creamy, rich and acidic. Squeezing the grated potatoes removes excess moisture, allowing the fritters to form a firm golden crust in hot fat. Eggs, flour and natural potato starch bind the mixture without making it heavy. Brathering adds the distinct Northern German flavour of marinated fried herring: savoury fish, vinegar, spices and gentle richness. The cucumber dip made with soured cream, pickled gherkins, onion and chives softens the intensity of the fish, echoes its acidity and makes the whole plate taste fresher. Frying the fritters just before serving is the key to preserving that contrast.
🛠️ Troubleshooting
Why are my potato fritters not crispy?
The potato mixture is probably too wet or the fat is not hot enough. Squeeze the grated potatoes very thoroughly, shape the fritters flat rather than thick, and add them to the pan only when the fat sizzles clearly. Avoid overcrowding the pan.
Why do my potato fritters fall apart in the pan?
They may need more binding or the mixture may be too wet. Eggs, flour and natural potato starch help hold the fritters together. If you drain the potato liquid, return the settled starch at the bottom to the mixture. Turn the fritters only when the underside is firm and golden.
What can I do if the fried herring tastes too sour or strong?
Drain the Brathering well and pat it lightly dry. The creamy cucumber dip will also soften the vinegar note. If you prefer a milder plate, serve extra dip or add lettuce and boiled potatoes alongside.
Why is my cucumber dip watery?
Pickled gherkins and onions release liquid as they sit. Dice the gherkins finely, let them drain briefly and stir the dip again just before serving. If it is already too loose, add a little more soured cream or extra chopped chives.
Can I prepare potato fritters with fried herring ahead of time?
You can prepare the dip and keep the herring chilled, but the raw potato mixture is best made fresh because grated potatoes oxidise and release water. Cooked fritters can be reheated in a pan or oven to bring back some crispness.
Why are the fritters dark outside but undercooked inside?
The heat is too high or the fritters are too thick. Fry them over medium to medium-high heat and shape them flat. This gives the potatoes time to cook through while the outside turns golden and crisp.
💡 Tips and Variations
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For especially crispy potato fritters, squeeze the grated potatoes well and return the settled potato starch to the mixture. This improves both binding and crust.
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Use butter for flavour or lard for a more traditional, savoury result. If frying several batches, add a little neutral oil so the butter does not burn.
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Brathering defines the dish with its tangy marinade and savoury fish flavour, so keep the cucumber dip fresh and mild rather than overly salty.
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For a richer dip, replace soured cream with crème fraîche. A small splash of lemon juice or apple cider vinegar can brighten it, but use very little because the herring is already acidic.
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For a lighter version, make the dip with yoghurt instead of soured cream. It will be fresher and less rich, though also less creamy.
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If you cannot find Brathering, use Bismarck herring, matjes or rollmops. The flavour will change, but the dish will still keep its maritime Northern German character.
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For a vegetarian version, replace the herring with sautéed mushrooms, marinated aubergine or fried king oyster mushrooms. The replacement should be savoury and slightly tangy.
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For a vegan version, replace the eggs with a flaxseed egg, use plant-based soured cream and serve smoked tofu or marinated mushrooms instead of herring.
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Do not stack the fritters after frying. Place them on kitchen paper or a wire rack so steam can escape and the crust stays crisp for longer.
📦 Storage
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Potato fritters are best eaten straight from the pan. Leftovers can be stored in an airtight container in the fridge for up to two days. Reheat them in a frying pan, oven or air fryer rather than in the microwave if you want to restore some crispness.
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The cucumber dip should be stored separately from the fritters and eaten within 24 hours. Stir it before serving, as the gherkins and onion may release some liquid.
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Keep Brathering refrigerated and separate from the warm fritters. Once plated with dip and fish, the fritters should not sit for long because they absorb moisture and lose their crisp texture.
🍷 Pairing
Potato fritters with fried herring pair best with drinks that bring freshness and acidity, because they balance the fat, salt and vinegar marinade. A dry Mosel Riesling echoes the acidity of the Brathering and cuts through the fried potatoes. A fresh Franconian Silvaner brings herbal notes and a clean structure that works well with the cucumber dip. If you prefer beer, choose a Northern German pilsner or a light lager. Alcohol-free options include sparkling water with lemon, apple spritzer or unsweetened herbal tea.
❓ F.A.Q.
What is the difference between potato fritters and Reibekuchen?
They are essentially the same type of dish: grated potatoes mixed with binding ingredients and fried until crisp. Reibekuchen is the German name often used in regional cooking, while potato fritters is the more familiar English description.
What kind of herring is best with potato fritters?
Brathering, or marinated fried herring, is the classic choice because its vinegar marinade and savoury flavour balance the richness of the fritters. Bismarck herring or matjes can also work, though the flavour will be different.
What potatoes are best for crispy potato fritters?
Floury or all-purpose potatoes work well because they contain enough starch to help the fritters bind and crisp. Very waxy potatoes can hold more moisture and may give a softer result.
How do I make potato fritters extra crispy?
Grate the potatoes finely, squeeze out as much moisture as possible, return the settled potato starch if using it, and fry the fritters flat in hot fat. Do not stack them after frying, as trapped steam softens the crust.
Can I make potato fritters in advance?
Cooked fritters can be made ahead and reheated in a frying pan, oven or air fryer. The raw grated potato mixture is best prepared just before frying because it releases liquid and can darken quickly.
Are potato fritters with fried herring served hot or cold?
The potato fritters are best served hot and crisp, while the Brathering and cucumber dip are served chilled or cool. That contrast is part of the appeal of the dish.
Is this a main course or a starter?
With herring, dip and salad, it works as a hearty main course for two. Smaller portions can also be served as a rustic starter or as part of a Northern German-style buffet.
Can I make potato fritters with fried herring gluten-free?
Yes. Replace the plain flour with potato starch, cornflour or a gluten-free flour blend. Also check the herring and pickled gherkin labels if you need the whole dish to be strictly gluten-free.
🏛️ History and Tradition
Potato fritters with fried herring have long been a staple of Northern German coastal cuisine, especially in Schleswig-Holstein and Lower Saxony, where fishing and potato farming shaped local diets. Historically, this dish reflects the resourcefulness of everyday German households, combining readily available ingredients into a satisfying meal. Traditionally served at local markets and family gatherings, it embodies the maritime heritage and seasonal rhythms of the region. Celebrated during festivals and casual meals alike, it reinforces regional identity and culinary continuity, making it an enduring classic in German home cooking.
Potato fritters with fried herring are a rustic Northern German dish built on the contrast between crisp hot fritters, tangy marinated fish and cool cucumber dip. If you squeeze the potatoes thoroughly, fry the fritters flat and keep the dip separate until serving, the recipe is reliable and full of character. It is simple enough for everyday cooking but distinctive enough for anyone who wants to explore traditional coastal German food.
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