Rievkooche Or Reibekuchen (Cologne Style Potato Pancakes) – a delicious recipe with potatoes, water, lemon juice, potato, egg, milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Measure water into a large bowl and add lemon juice.
2
Grate raw potatoes into the bowl filled with water (the lemon juice should help prevent the potatoes from turning brown). Place potatoes into cheesecloth and drain off liquid. Squeeze out as much liquid as possible from the potatoes, set aside.
3
In a large bowl, beat the mashed potato with the egg, milk, and salt to form a batter. Add the grated potatoes and mix well.
4
Using 3 tablespoons of oil for each batch, drop batter for 3 pancakes at a time into hot oil in large frying pan.
5
When the pancakes are firm and golden brown on the bottom side, turn and brown the other side. Remove, drain on paper towels and keep warm in a preheated oven.
6
Continue until all batter is used.
7
Serve immediately with applesauce.
397
kcal
Calories
36
g
Fat
14
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 large potatoes (about 2-1/2 cups grated), 3 cups water, 1 teaspoon lemon juice, 1 boiled potato, mashed, and more.
Yes, Rievkooche Or Reibekuchen (Cologne Style Potato Pancakes) falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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