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    You are in: Home / Recipes / Rievkooche or Reibekuchen (Cologne Style Potato Pancakes) Recipe
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    Rievkooche or Reibekuchen (Cologne Style Potato Pancakes)

    Rievkooche or Reibekuchen (Cologne Style Potato Pancakes). Photo by A Good Thing

    1/3 Photos of Rievkooche or Reibekuchen (Cologne Style Potato Pancakes)

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Kim127's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Measure water into a large bowl and add lemon juice.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Using 3 tablespoons of oil for each batch, drop batter for 3 pancakes at a time into hot oil in large frying pan.
    5. 5
      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.
    6. 6
      Continue until all batter is used.
    7. 7
      Serve immediately with applesauce.

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    Ratings & Reviews:

    • on May 21, 2008

      55

      Talk about comfort food. Now on the WW Core plan I was attracted to the idea of a flourless potato pancake. The mashed tuber makes a great binding and interesting texture contrast with the grated potato. With permission from the posting chef, I did a combination of frying and baking to make these delicious and lowfat. :D To do this I initially cooked them on a non-stick skillet brushed with olive oil over high heat for 3 minutes, flipping half way. Once I had a good crust and firmness they were popped into a 425 degree oven for 14-16 minutes. Served these with a Boca burger and noticed the pancakes did well with a bit of spicy mustard which leads me to want to try a savory batch, perhaps a little fresh chives placed right in the batter. Thanks for a great recipe and a chance to expand my dining options. Made for Went to the Market Game.

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    • on June 02, 2010

      55

      So I have tried a million times to make potato pancakes that were flavourful and held their shape. well, I may be exagerating, but I've tried a lot. Now, I can finally say that I have found the perfect recipe. The taste, texture, ease of cooking...all are terrific. Thanks for sharing. Made for ZWT6 Seasoned Sailor and his Sassy Sirens.

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    • on November 30, 2007

      45

      A great basic recipe for the great potato cakes that are revered during the Christmas Markets in the Rheinland-Pfalz region of Germany. Try adding a little bit of mixed herbs to taste. The best way and the traditional way to serve is with the apfelmus(plain apple sauce) for dipping. Yum!! Schmeckt gut!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Rievkooche or Reibekuchen (Cologne Style Potato Pancakes)

    Serving Size: 1 (468 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 477.1
     
    Calories from Fat 291
    61%
    Total Fat 32.3 g
    49%
    Saturated Fat 4.5 g
    22%
    Cholesterol 53.9 mg
    17%
    Sodium 329.7 mg
    13%
    Total Carbohydrate 42.1 g
    14%
    Dietary Fiber 5.2 g
    20%
    Sugars 1.9 g
    7%
    Protein 6.6 g
    13%

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