Reibel Kuchen (Potato Pancakes)
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Credit: Todd R. Gold, CEC, ACF Central Arkansas Chapter
From the Chef
“Replacing frozen hash-browned potatoes with grated red potatoes and grate reduces the sodium content and helps make a thicker consistency.
“Using 1% milk in place of whole milk use 1% milk reduces the fat and calorie content of the recipe.
“Switching from all-purpose flour to brown rice flour makes the dish gluten-free.
“Substituting whole eggs with egg whites helps to reduce the fat and cholesterol while also increasing the protein.
“Replacing the vegetable oil with Canola oil; vegetable oil adds monounsaturated fats, which have been shown to have health benefits.
“The addition of spices, such as cayenne pepper, black pepper and garlic, helps to increase the overall flavor of the dish.”
2 pounds frozen hashbrown potatoes, thawed
1 cup whole milk
1 cup minced onion
½ cup all purpose flour
1 tablespoon salt
½ tablespoon vinegar
½ cup vegetable oil
2 pounds red potatoes, grated
1½ cups 1% milk
1 cup onion
4 egg whites
½ cup brown rice flour
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
½ cup Canola oil
1. In a medium bowl, mix the potatoes and milk. Let these soak for 10 minutes.
2. Drain the potatoes and combine with onion, eggs, flour, salt, pepper, garlic powder, cayenne pepper. Mix these ingredients well. Form 10 pancakes, by flattening dough with your hands.
3. In a large skillet, heat oil at a medium high heat. Cook pancakes until golden brown on both sides. Remove from skillet and drain on paper towels.
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