Potato Pancakes or Reibekuchen

Edith wrote:

I thought you'd be able to make these in your sleep by now. Dad isn't apt to get any before Christmas. I have, as a matter of fact, persuaded him that it would be a good idea to eat at the Cedar Bar during the rush — take less time, actually.

I have to make them soon, though, because of all the applesauce I canned. Seems this is the only civilized way to eat it!

2 tablespoons flour 1 1/2 teaspoon salt 1/4 teaspoon baking powder 1/8 teaspoon pepper 6 medium sized potatoes (about 2 pounds) or about 3 cups grated enough oil to make a 1/4 inch layer in your skillet 2 eggs, well beaten 1 tablespoon grated onion 1 tablespoon minced parsley

Edith's letter

Combine flour, salt, pepper and baking powder. Set aside. Wash, pare and finely grate the potatoes. Set aside. Heat the oil in a heavy skillet. Beat the eggs well. Add eggs, onion and parsley to the flour mixture. Drain the liquid from the grated potatoes. Add potatoes to egg mixture and beat thoroughly with a spoon.

When the fat is hot, spoon about 2 tablespoons of batter for each pancake into the fat, leaving about 1 inch between pancakes. Cook over medium heat until golden brown and crisp on one side, Turn carefully and brown the other side. Drain on absorbent paper.

Makes about 20 medium-sized pancakes.

The result should be more like fritters than pancakes. Hugo and Ida Klotz came from the Rhineland where these are called Reibekuchen (fried cakes). Elsewhere in Germany, they are Kartoffelpuffer (potato puffs). It is traditional to serve them with applesauce.