Wednesday, January 21, 2009

Low-Fat Potato Pancakes aka Reibeküchen

From the time I was a little girl, I remember Dad making Reibeküchen for us kids. I loved to eat it then with strawberry jam on top. My tastes have grown up a little, and now I love it served with applesauce and maybe a little light sour cream on the side. Talk about comfort food! Another one of my memories is of Dad and John and I enjoying Reibeküchen right from a stand in front of the Cologne Cathedral on a chilly spring morning. Schmeckt gut!

This recipe tastes good, too. Give it a try!

Low-fat Potato Pancakes
(3 points for 3 pancakes)

1 1/4 pounds baking potatoes, peeled and shredded
2 egg whites
3 tablespoons all-purpose flour
2 scallions, finely chopped
3/4 teaspoon salt
4 teaspoons vegetable oil

1. Soak the potatoes in cold water 30 minutes; drain and blot dry. Preheat the oven to 375° F.
2. In a medium bowl, combine the potatoes, egg whites, flour, scallions, and salt. Form into 12 pancakes.
3. In a large non-stick skillet over medium heat, heat one-third of the oil. Cook the pancakes, 4 at a time, until just golden, about 2 minutes on each side; transfer to a baking sheet. Repeat twice more with the remaining oil and pancakes, making a total of 12 pancakes. Bake until crisp and cooked through, 5-7 minutes.

* You can prepare the pancake mixture up to an hour ahead and keep it in the refrigerator until you're ready to use it...

Weight Watchers New Complete Cookbook, p. 362

No comments: