in Germany

Rhenish potato pancakes

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Ingredients for 4 servings:

  • 12 potatoes (not too small)
  • 4 onions
  • 2 tbsp flour or fine oat flakes
  • 3 eggs
  • salt and pepper
  • Margarine or coconut oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Mother Karin’s Rivkuche

Grate the potatoes, occasionally grating an onion to prevent them from overbrowning. Stir in the eggs and flour or oatmeal and season with salt and pepper. Don’t use too little margarine or coconut oil for frying. Add a spoonful of mashed potatoes to each potato pancake in the pan. Fry until golden brown on both sides. Serve with applesauce and sugar beet syrup. They’re also great on their own.

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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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