POTATO PANCAKES (REIBEKUCHEN)
Baked king-size to serve as a main dish or scaled down for main dish accompaniments, potato pancakes are a beloved feature of German cuisine.
2 tablespoons all purpose flour
Wash, pare and finely grate
6 medium-size (about 2 lbs.) potatoes (about 3 cups, grated)
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
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
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Last updated September 15, 2004