Cologne-style Potato Pancakes - Rievkooche or Reibekuchen

During the summer in Germany, many small towns in the Rhineland host carnivals called Kirmes or Schützenfest (originally shooting contests testing the local militia's skills). Held on roughly the same days each year, everyone eagerly awaits the beginning of their town's summer fair. Children look forward to the rides, teens anticipate the opportunity to spend time with friends and adults count on finding unique items for sale from the small stands. Food also plays a part in the general enjoyment, with potato pancakes (Rievkooche) a particular favorite. This delicious snack is so beloved, that a local song advises opening a stand on the old market if all else fails, a testament to the snack's sure-sale appeal. The pancakes are freshly fried and eaten with applesauce as visitors stroll between attractions. The following recipe gives you a taste of why these treats are so popular.

2-1/2 cups potatoes, grated
3 cups water
1 teaspoon lemon juice
1boiled potato, mashed
1 egg, beaten
2 tablespoons milk
1/2 teaspoon salt
9 tablespoons vegetable oil

Measure water into a large bowl and add lemon juice. 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. 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. Using 3 tablespoons of oil for each batch, drop batter for 3 pancakes at a time
into hot oil in large frying pan.

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. Continue until all batter is used. Serve immediately with applesauce. Serves 4.