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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Culinary Arts Institute The German Cookbook
Servings: 8
2 tablespoon all purpose flour
1 ½ teaspoon salt
¼ teaspoon baking powder
⅛ teaspoon pepper
6 medium size, about 2 pounds, potatoes, about 3 cups, grated, squeezed dry
2 eggs, well beaten
1 tablespoon grated onion
1 tablespoon minced parsley
fat for frying
Combine:
2 tablespoons all purpose flour
1 ½ teaspoons salt
¼ teaspoon baking powder
⅛ teaspoon pepper
Set aside.
Wash, pare and finely grate
6 medium size, about 2 pounds, potatoes, about 3 cups, grated
Set aside.
Heat fat in a heavy skillet over low heat enough to make a layer ¼ 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.
Grosser Reibekuchen (King Size Potato Pancakes)
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.