in Germany

Rhenish potato pancakes

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Ingredients for 4 servings:

  • 12 potatoes
  • 4 onions
  • 2 tbsp flour or fine oat flakes
  • 3 eggs
  • salt and pepper
  • Margarine or coconut oil
  • Parsley

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Mother Karin’s Rivkuche

Grate the potatoes, occasionally grating half an onion to prevent them from overbrowning. Stir in the flour, eggs, and chopped parsley, and season with salt and pepper. Add a large tablespoon of each potato pancake to the hot oil. Flatten the potato pancakes so they aren’t too thick. Depending on your size 3 pan, you’ll fit four of them in the pan. Fry for about 4 minutes per side, until nicely 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.

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