Recipe by Kim127
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.
Top Review by justcallmetoni
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.
- 2 large potatoes (about 2-1/2 cups grated)
- 3 cups water
- 1 teaspoon lemon juice
- 1 boiled potato, mashed
- 1 egg, beaten
- 2 tablespoons milk
- 1⁄2 teaspoon salt
- 9 tablespoons vegetable oil
Directions See How It's Made
- Measure water into a large bowl and add lemon juice.
- 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.
- 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.
- Using 3 tablespoons of oil for each batch, drop batter for 3 pancakes at a time into hot oil in large frying pan.
- 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.
- Continue until all batter is used.
- Serve immediately with applesauce.