Sick eats ? Reibekuchen

Yup, still sick, – still no shopping.

Hooray for potatoes and onions and apples (or in this case two glasses of applesauce in the pantry).

Reibekuchen are a rustic speciality of the area we live in, – but any potato-loving country has their own recipe and name for this simple, yet satisfying and kid-pleasing dish. I guess what makes ours so special is actually the way we eat them, – with applesauce may still be quite usual, – but what about sprinkled with cinnamon sugar? – or topped with sugarbeet molasses? Not scary enough? Why, then put the Reibekuchen between two slices of ryebread! (I have to admit, that is something I haven’t eaten yet, – but then I have never eaten liverwurst topped with sugarbeet molasses, either, – even when I was an omni… *shudders*)

So, okay, here is our “family recipe” for

Reibekuchen, veganized:

5 lbs potatoes, peeled (if organic, a good scrub will be sufficient)

1 yellow onion, peeled

1 1/2 T soy flour

7 T flour

1/2 – 1 t salt

pepper to taste ( I use about 10 turns of the pepper mill, – but sometimes I use more…)

optional: 1 T chopped, fresh parsley

oil for shallow frying

paper towels for draining excess oil

Grate potatoes and onion rather finely, stir in flours, salt and pepper.

Heat a finger’s width of oil in skillet, when oil is hot (a wooden spoon dunked in it will emit air bubbles),

put 2 T of the “batter” per Reibekuchen in the skillet ( most of the times I fit like 3 Reibekuchen in it) and spread carefully immediately. Not too thinly, though, – it should have about the size of a smaller hand (ideally longer than wide).

Turn heat down to medium, when edges are brown, flip Reibekuchen carefully over. (Remember, that oil is HOT !!!!)

Brown on this side, too, then put done Reibekuchen on a plate covered in paper towels to get rid of excess oil (always put a layer of paper towels between each layer of Reibekuchen).

Turn up heat on max again and continue as above until all “batter” is gone.

Serve Reibekuchen with applesauce ( and / or cinnamon sugar…)

Note: You will notice that after some time, the potatoe-batter will start “to sweat”. No worries! The flours will see to that (this is no Rösti, after all ), just stir in the liquid before you put a new portion of batter in the skillet

BTW, today is our neighbourhood primary schools “St. Martin Procession”, – I had planned to bake some “Stutenkerle” for that, – but then came the nasty bug…. but since I still have some Stollen to bake for advent, and a quick bread recipe to test, the boys asked, if we couldn’t bake some Stutenkerle just for us… St. Martin’s Day is not until the 11th, after all…

Well, looks like I will have some recipes more to share in the near future

oh yes, the other day I made some “Stew Sausages”, – the kids were delighted, so I guess another recipe is on its way