Tom Herman
05-20-2008, 11:15 PM
Reibekuchen: Potato Pancakes Tom Herman 28 Jan 2007
This is a recipe for potato pancakes that my Mother developed over many years and handed down to me. Vielen Dank, Mama!
Ingredients:
3 large Russet potatoes
1 large sweet onion: Vidalia or Walla-Walla sweet preferred
˝ cup Matza meal
˝ cup Cream of Wheat (any type)
1 egg
2 heaping tablespoons Knorr brand Delicatessbruhe or bullion cubes
1 level tsp salt
Cooking Oil: Olive oil preferred
Peel potatoes and onion. Dice same.
Put potatoe/onion mixture through a food processor. The smaller the pieces, the better! Puree if possible… Put mixture in a large bowl.
Add Matza meal, Cream of Wheat, egg, delicatessbruhe or bullion, and salt. Blend them all together thoroughly. Allow to sit for five minutes.
Add 3/16” cooking oil to a large pan (I use olive oil). Preheat cooking oil at medium high heat.
Add two heaping tablespoons of mixture to pan and spread out about 1/4-3/8”thick to make a pancake. Continue to make pancakes until pan is full.
Keep an eye out for the edges of the pancakes to brown. Flip them over at that point.
Cook until lightly browned.
Remove and blot on paper towels.
Eat as is, or enjoy with applesauce!
This is a recipe for potato pancakes that my Mother developed over many years and handed down to me. Vielen Dank, Mama!
Ingredients:
3 large Russet potatoes
1 large sweet onion: Vidalia or Walla-Walla sweet preferred
˝ cup Matza meal
˝ cup Cream of Wheat (any type)
1 egg
2 heaping tablespoons Knorr brand Delicatessbruhe or bullion cubes
1 level tsp salt
Cooking Oil: Olive oil preferred
Peel potatoes and onion. Dice same.
Put potatoe/onion mixture through a food processor. The smaller the pieces, the better! Puree if possible… Put mixture in a large bowl.
Add Matza meal, Cream of Wheat, egg, delicatessbruhe or bullion, and salt. Blend them all together thoroughly. Allow to sit for five minutes.
Add 3/16” cooking oil to a large pan (I use olive oil). Preheat cooking oil at medium high heat.
Add two heaping tablespoons of mixture to pan and spread out about 1/4-3/8”thick to make a pancake. Continue to make pancakes until pan is full.
Keep an eye out for the edges of the pancakes to brown. Flip them over at that point.
Cook until lightly browned.
Remove and blot on paper towels.
Eat as is, or enjoy with applesauce!