Reibekuchen German Potato Pancakes Recipes
REIBEKUCHEN (GERMAN POTATO PANCAKES)
This is an old family recipe that we've been making for decades. Make sure to use firm cooking potatoes. The amount of oats will depend on how watery your potatoes are. The mixture has to stick together.
Provided by Lena
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Peel potatoes and finely grate. Set grated potatoes onto a clean kitchen towel, twist to close, and press most of the liquid out of the potatoes, leaving only a little moisture.
- Mix pressed potatoes, onion, egg, and oats in a large bowl and season with salt and pepper.
- Heat oil in a large skillet. Shape small potato pancakes with 2 spoons out of the potato mixture and set into the hot oil. Bake in batches until browned, 3 to 5 minutes per side, adding more oil as necessary. Drain on paper towels before serving.
Nutrition Facts : Calories 399 calories, Carbohydrate 77.6 g, Cholesterol 18.6 mg, Fat 6.5 g, Fiber 9.9 g, Protein 9.7 g, SaturatedFat 1.2 g, Sodium 33.3 mg, Sugar 4 g
RIEVKOOCHE OR REIBEKUCHEN (COLOGNE STYLE POTATO PANCAKES)
Potato pancakes (Rievkooche) a particular favorite at fairs and such. This delicious snack is so beloved, that a local song advises opening a stand on the old market if all else fails -- a testament to the snack's sure-sale appeal. The pancakes are freshly fried and eaten with applesauce as visitors stroll between attractions. The following recipe gives you a taste of why these treats are so popular. Posted for the Zaar World Tour 2006. I haven't made this recipe so the cooking and prep time are just guesses.
Provided by Kim127
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Measure water into a large bowl and add lemon juice.
- Grate raw potatoes into the bowl filled with water (the lemon juice should help prevent the potatoes from turning brown). Place potatoes into cheesecloth and drain off liquid. Squeeze out as much liquid as possible from the potatoes, set aside.
- In a large bowl, beat the mashed potato with the egg, milk, and salt to form a batter. Add the grated potatoes and mix well.
- Using 3 tablespoons of oil for each batch, drop batter for 3 pancakes at a time into hot oil in large frying pan.
- When the pancakes are firm and golden brown on the bottom side, turn and brown the other side. Remove, drain on paper towels and keep warm in a preheated oven.
- Continue until all batter is used.
- Serve immediately with applesauce.
Nutrition Facts : Calories 477.1, Fat 32.3, SaturatedFat 4.6, Cholesterol 53.9, Sodium 329.8, Carbohydrate 42.1, Fiber 5.2, Sugar 2, Protein 6.6
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