Riebeles Swiss Fried Cornmeal Cakes Recipes

FRIED SAUERKRAUT CAKES WITH KIELBASA

Steps:

• For Sauerkraut Cakes:.
• Preheat oven to 250 degrees Fahrenheit.
• Pat sauerkraut dry between paper towels to remove as much moisture as possible.
• Transfer well drained sauerkraut into a bowl and stir in eggs, flour, onions, salt and pepper; stir until combined.
• Heat 1/2 inch of oil in a 12 inch heavy skillet over medium-high heat until hot but not smoking.
• Fill a 1/4 cup measure 3/4 full with the sauerkraut mixture.
• Turn out into hot oil using a fork.
• Release and flatten to 3-1/2 inch diameter with the fork.
• Form 2 more cakes in the skillet the same way; then fry, turning over once, until golden (about 4 minutes).
• Transfer the cakes with a slotted spatula to a paper towel to drain; transfer to a baking sheet once drained.
• To keep warm, place cakes in the pre-heated oven in a shallow baking pan.
• Fry more cakes in the same manner with remaining ingredients.
• For Kielbasa:.
• Brown keilbasa in 2 batches in oil remaining in skillet over medium heat and turn occasionally until browned.
• Transfer to paper towel to drain; serve with sauerkraut cakes and noodles or mashed potatoes.

FRIED CORN CAKES

Steps:

• 1. Stir together cornmeal, salt and boiling water. Heat 2 Tbsp. oil in nonstick skillet over medium high til it shimmers. Drop one or two spoonfuls of cornmeal mixture in skillet, flatten slightly and fry both sides. Add oil for each batch as needed.

RAISED GRIDDLE CAKES

Steps:

• In a large bowl, stir together the cornmeal and boiling water. Let soak for about 15 minutes. While still warm but not hot, stir in the flour, sugar, milk and yeast. Cover, and let rise overnight in the refrigerator.
• In the morning, mix in the eggs, baking powder and salt. If the batter seems too thin, add more cornmeal to thicken it up. If desired, set aside a cupful of batter for the next morning's batch of griddle cakes (see Cook's Note).
• Heat a lightly oiled griddle over medium heat. Spoon pancakes onto the hot griddle, and cook until browned on each side. Serve at once with butter and syrup.

FRIED RISOTTO CAKES

Steps:

• In a large saucepan, bring the chicken stock to a simmer. In a medium saucepan, melt butter over medium heat. Add the onion and saute for 5 minutes or until soft. Add the rice and stir until coated.
• Increase the heat to medium-high. Add the wine. Cook, stirring constantly for 4 minutes or until wine is absorbed. Add about 1 cup chicken stock (enough to just cover the rice) and cook, stirring constantly, until the stock is absorbed. Continue adding stock, 1 cup at a time, stirring until it is absorbed before adding more. The rice is done when it is just cooked through and lightly bound with creamy liquid, about 15 minutes.
• Remove risotto from heat and stir in Parmesan cheese and scallion. Spread risotto evenly in a greased sheet pan and refrigerate until very firm, at least 4 hours or overnight.
• In a large saute pan, heat the olive oil over medium heat. Form risotto cakes by shaping handfuls of risotto into 3 x 1/2 inch disks. Dredge the cakes in flour to coat. Saute cakes in hot oil until golden.

FRIED POUND CAKE WITH ORANGE SYRUP

Steps:

• Combine orange juice, sugar and orange zest in a medium saucepan.
• Bring to a boil, stirring continuously, until the sugar is dissolved.
• Remove from heat and let cool to room temperature.
• While the sauce cools, peel oranges with a sharp knife (be sure to remove all of the white part- is it called pith?).
• Segment oranges and place in a bowl.
• Pour the syrup over the oranges and refrigerate until chilled (about 2 hours).
• Whisk eggs and milk together in a shallow dish.
• Dip slices of pound cake in egg mixture, evenly coating both sides.
• Cook pound cake slices, a few pieces at a time, in a lightly greased skillet over medium heat for 2 1/2 minutes on each side or until golden brown.
• Serve with orange syrup and garnish with blueberries.