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German Potato Pancakes (Reibekuchen)

SERVINGS

INGREDIENTS

2 tbsp. all purpose flour
1-1/2 tsp. salt
1/4 tsp. baking powder
1/8 tsp. pepper
6 medium-size (about 2 lbs.) potatoes (about 3 cups, grated) squeezed dry
2 eggs, well beaten
1 tbsp. grated onion
1 tbsp. minced parsley
Fat for frying

INSTRUCTIONS

COMBINE:

2 tablespoons all purpose flour
1 1/2 teaspoons salt
1/4 teaspoon baking powder
1/8 teaspoon pepper

SET ASIDE.

Wash, pare and finely grate

6 medium-size (about 2 lbs.) potatoes (about 3 cups, grated)

SET ASIDE.

Heat in a heavy skillet over low heat

Fat (enough to make a layer 1/4 inch deep)

Combine the flour mixture with

2 eggs, well beaten
1 Tablespoon grated onion
1 Tablespoon minced parsley

Drain liquid that collects from grated potatoes; add potatoes to egg mixture and beat thoroughly with a spoon.

When fat is hot, spoon about 2 tablespoons of batter for each pancake into fat, leaving about 1 inch between pancakes. Cook over medium heat until golden brown and crisp on one side. Turn carefully and brown other side. Drain on absorbent paper.

Serve with Sauerbraten, or as a main dish accompanied by apple sauce. About 20 medium-size pancakes.

POTATO PANCAKES, KING SIZE (GROSSER REIBEKUCHEN)

Follow the above recipe; use a large, heavy skillet. Heat 2 tablespoons fat in the skillet. Spoon about one-third of batter into skillet. Quickly spread batter evenly with spoon to cover bottom, make one large pancake. When golden brown and crisp, turn carefully. Add 2 tablespoons shortening and brown other side. Repeat for rest of batter. 3 large pancakes.

Culinary Arts Institute The German Cookbook