We like to make Potato pancakes (Reibekuchen) on the gas grill, because then it smells less like deep-fried oil in the house. The preparation is exactly the same as for the Reibekuchen (Rievkooche in Cologne) from the pan.
For my gas barbecue, I bought a metal plate, the so-called plancha, on which I can fry the Reibekuchen. If I don’t make potato pancakes on it, I use it for moules a la plancha, for example.
1 kg potatoes, waxy
1 large onion
Oil for frying
Grate the potatoes and onions on a coarse kitchen grater.
Squeeze the mixture well in a linen cloth and collect the liquid. The starch will settle on the bottom after a few minutes. After you have drained off the remaining water, mix the starch with the squeezed potatoes and onions, an egg, salt and nutmeg in a bowl. If the mixture is still too liquid, you can add a little starch or mashed potato powder.
Leave the batter to stand for approx. 10 minutes and start the gas grill.
Place the plancha on the grate and heat the grill to approx. 300 °C at full power. After 3 minutes, turn the gas down to approx. 1/3. I only need two burners for the potato pancakes. The third is on the lowest setting.
After the temperature has returned to about 150°C, I pour plenty of oil onto the plancha. It is very important that the grill is level and that no oil drips over the flame plates into the open flame.
Using a tablespoon, place the potato pancake mixture in and flatten and fry until crispy and golden brown on both sides.
I take the finished potato pancakes out and let them drain well on kitchen paper. Then I put them on a sheet pan (e.g. from the Swedish oven) or the lid of the Dutch oven, which is next to the plancha over the third flame. This keeps the following potato pancakes nice and warm.
Serving and arranging
You can place the hot tray on a wooden board directly on the table or serve the potato pancakes on preheated plates. Serve with applesauce, matie, a tasty salad, smoked salmon with onions or simply on their own.
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Good luck with your cooking!
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