Rievkooche Or Reibekuchen Cologne Style Potato Pancakes Food

REIBEKUCHEN (GERMAN POTATO PANCAKES)

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.

IRISH STYLE POTATO-CHIVE PANCAKES

Steps:

• Place potatoes in large saucepan; cover with cold water.
• Bring to a boil over high heat.
• Reduce heat; simmer uncovered until potatoes are tender, 15 to 20 minutes.
• Drain potatoes, then return to saucepan.
• Turn heat under saucepan to medium-low.
• Cook potatoes until dry, about 2 minutes, stirring occasionally.
• Add milk.
• Using a potato masher, mash potato mixture until fairly smooth.
• Remove from heat; stir in chives, salt and pepper.
• Transfer to a medium bowl, cover and refrigerate until cold.
• Potatoes will thicken as they cool.
• Form potato mixture into 12 patties about 3 1/2 inches in diameter and 1/2 inch thick. Melt 1 teaspoon butter in a large nonstick skillet over medium heat until hot and sizzling.
• Add three or four patties to skillet.
• Cook until golden brown, about 2 minutes per side.
• Keep warm in a 200 degrees F oven while cooking remaining patties in remaining butter.
• Serve warm with sour cream.

CHEESE & POTATO PANCAKES

Steps:

• Grate the potatoes into a colander, squeezing out the excess moisture.
• In a bowl, mix potatoes and all other ingredients, season to taste.
• Heat oil in a large frying pan and drop 2-3 heaped tablespoons of the mixture into the pan.
• Using a spoon flatten the mixture slightly and fry on medium heat for approx 7-10 minutes, turning halfway, until golden brown.
• Keep the potatoe cakes warm in the oven on low heat while finishing the rest.
• You'll need to add oil as necessary for the second batch.

KARTOFFELPFANNKUCHEN (POTATO PANCAKES)

Steps:

• Grate raw potatoes into water to which lemon juice has been added.
• Place potatoes in a strainer or cheese cloth and drain off liquid.
• Drain well.
• Beat raw and cooked potatoes with egg, milk, and salt to form a batter.
• Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan.
• When firm on the bottom side, loosen edges and turn.
• Brown on other side.
• Remove, drain on paper towel, and keep warm.
• Continue until all batter is used.
• Serve immediately.
• NOTE:.
• If potato cakes are served with meat, sprinkle with salt.
• Sprinkle with sugar if served with applesauce.

GERMAN-STYLE CRISP POTATO PANCAKES

Steps:

• In a large bowl combine the mashed potatoes with the lemon juice and stir well.
• In a dry bowl, combine the onion, caraway seeds, fresh parsley, flour, egg and milk.
• Stir in potatoes. Season to taste with salt and freshly ground pepper.
• Over medium heat, melt 2 to 3 tablespoons of butter in a wide frying pan.
• When butter starts to foam add about 2 tablespoons of the potato mixture, spreading into a 4 inch pancake. Repeat to make 2 or 3 more cakes, enough to fill the pan but not overcrowd.
• Cook, turn once, until golden brown on both sides about 5 minutes per side. Add more butter as needed to fry pancakes.
• Using a wide spatula, lift pancakes from pan and transfer to warming tray in low oven at 200 degrees. Continue cooking remainder of potato mixture.
• Keep warm until ready to serve. Garnish with fresh parsley and top with sour cream if desired.