Potato Pancakes, traditional German recipe, gluten free, photo

[Salsa Picante]

Hi!

This is a traditional German recipe. They are not really pancakes, but when I was an exchange student in the U.S. I had to make them almost every week. I couldnīt get them done fast enough. The kids there called them Potato Pancakes. Before TMX I grated them on a foodprocessor, before that by hand. Making them for my american family ment grating by hand, feeding a crowd of 9. With the TMX this recipes is easy, but also a little tricky. The potatos are not supposed to be mushy after "grinding", but also they have to be processed long enough for them to stick together.

Potato Pancakes (Reibekuchen)

Number of People: 4

Ingredients:

80g whole rice
200g onion, peeled in quarters
1000g potatoes, pealed, in pieces (approx. 2x2cm)
1,5 Teaspoon salt
2 Eggs
fresh ground nutmeg

Preparation:

• put rice in the TMX and mill 1min./speed 10 fill into a separate bowl
• add onions, and chop them 10 sec./speed 5 with the help of the spatula

• Now everything thatīs left goes in for 10 sec./speed 5 with the help of the spatula
• Open the lid and take a look at the batter, the pieces should be no bigger then 2mm, if needed repeat the 10 sec./speed 5 with the help of the spatula, my experience is, that I do it twice

• Heat a frying pan with 0.5cm of olive oil (my favorite for frying) to medium heat and spoon batter into the pan, making each pancake about 10cm big (diameter) and 1/2 thick (takes about a tablespoon full), fry until golden brown from both sides, always see that there is enough oil!

Photos:



Tips/Hints:

We eat them with applesauce, apple butter, my husband and kids with sugar sprinkled on them (not my taste), some people eat smoked salmon or caviar with it. No joke!

If you onliy take a teaspoon for each pancake, you can have them as finger-food with a cream cheese topping, very good!

Riceflour can be substituted by any other kind of flour or starch, only itīs not necessarily gluten free anymore.


Iīm very curious if anybody is daring to make them !

CC: Halved the recipe.I was very careful when cutting the potatoes into even sized pieces before putting them into the TM.It only took 2-3sec speed 5 to chop everything with the spatula into a chunky batter.There did seem a fair bit of water residing in the final bit of the batter   I made ten pancakes.They taste lovely and DH and DS loved them.

CC: Thanks girls.  
Quote from: Cuilidh on July 25, 2014, 08:53:42 PM
Did you drain the extra water off CC?
I just carefully drained it off but the last pancake was quite a sloppy mixture Marina.

[brazen20au]

mmm yum!

[gertbysea]

Smoked salmon, cavier, salami, cream cheese, blue cheese anything savoury. Breakfast, lunch and dinner. Yuuuum!

Gretchen

[Thermomixer]

Thanks Susanne - we have a similar recipe in the Australian book, but the timing is too long and so they become very smooth.

I tried fixing them http://thermomix-er.blogspot.com/2008/06/following-up-on-report-by-karen-about.html

So, yes we do eat them

[Salsa Picante]

Hey,

thatīs cool! I didnīt think youīd know them!

The funny thing is, yesterday I thought: okay Susanne, think of something traditional for the Australians. I had to think hard, because traditional German Food is with lots of meat, wich I only eat and prepare when I have to.

I thought the Potatoe Pancakes were the answer .

Okay, itīs not. Got to think harder. *rofl*

[Thermomixer]

I think that a lot of recipes in our book probably came from Germany and italy

Still, even though it is the same result, I like the different way that you mix the potatoes - you can do more at a time too - for lunch raher than breakfast 

[Gralke]

I know these as "Reibepfannkuchen", my mother used to make these in my youth and serve them for lunch with "Apfelmus" (Applesauce) or "Preiselbeeren" (think Cranberries preserve). LECKER.
I had seen the recipe in the German TM book but have not made them as my family is not fond of them.
Danke SP for the reminder.
Barbara

[Salsa Picante]

Your welcome Barbara!

Cranberry is right for Preiselbeeren. It may not be 100% the same thing, but 99%, ours come from sweden and I think they are smaller.

[sianon]

Mmm my mum used to cook these for lunch, however we knew them as mock whiting.  Not sure how they ever got such a name.

[Thermomixer]

Yeah, mock fish in certain parts of Australia - there are stories about it being used during the war years when food was in short supply?

[judydawn]

I've said it before and I'll keep saying it - the recipe in the EDC is nothing like our mock fish.  I just blitz 3 potatoes for a few seconds, add an egg & S&P (never add flour) so that it is still chunky and is the closest I can get to mock fish without using a grater.

[Thermomixer]

I've said it before and I'll keep saying it - the recipe in the EDC is nothing like our mock fish.  I just blitz 3 potatoes for a few seconds, add an egg & S&P (never add flour) so that it is still chunky and is the closest I can get to mock fish without using a grater.

and I'll whole-heartedly agree 

[bron]

Hey, now these look like potato latkas (not sure if thats spelt right) typical jewish takeaway snack sold in the famous Petticoat Lane market in the East End of London. But made with Matzo meal instead of the rice, will definitely give these a go, (but when I finish my diet!) Thanks for the recipe! I cant get matzo meal in Spain!

[Thermomixer]

Surely there's a Jewish quarter in Madrid if not Seville ??  Might ask some friends in Madrid

[CreamPuff63]

In our house they were called Potato Whitebait. The potato would be grated, and then I think they would have to sit a bit, after which there would be a lot of liquid to be squeezed off before adding other ingredients. I will have to give this a go using the TM whizz bang method