in Recipes

Friedhelm's Riefkoken

updated

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 4 eggs
  • 1 onion(s)
  • 1 tsp, leveled salt
  • Nutmeg, to taste
  • vegetable fat

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

potato pancakes

Wash, peel, and coarsely grate the potatoes. Place them in a large, fine sieve and press gently to release the potato juices. Peel the onion and finely grate it into the potatoes. Add the eggs, salt, and a pinch of nutmeg and mix everything together. If the batter is still too runny, add enough flour to make a dough that isn’t too stiff. Heat vegetable fat or oil in a pan. Drop small amounts of batter into the hot fat and cook until golden brown and crispy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Crispy – sticky sin

Potato patties