Riebeles (Swiss Fried Cornmeal Cakes)
April 29, 2015
Categories: Breakfast, Side Dishes, Grains, Swiss, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Sunday Dinner, Winter, Skillet, Stove Top, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy more
"Adapted from Time/Life Foods of the World. This is a traditional Swiss breakfast dish. Serve with sausage, bacon, or ham. This must be prepared at least 6 hours in advance. Prep time does not include chilling time. NOTE: The original recipe has no instructions about the salt. I would add it with the cornmeal. This makes 12 cakes."
- Serving Size: 1 (402.9 g)
- Calories 472.6
- Total Fat - 27.2 g
- Saturated Fat - 13.7 g
- Cholesterol - 58.7 mg
- Sodium - 1882.3 mg
- Total Carbohydrate - 49.6 g
- Dietary Fiber - 3.9 g
- Sugars - 8.3 g
- Protein - 9.8 g
- Calcium - 201.4 mg
- Iron - 2 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Step by Step Method
Using a pastry brush, spread the softened butter on the bottom and sides of an 8"x6" or 9"x6" shallow baking dish. Set aside.
Place milk, water and oil in a heavy 3-4 quart saucepan.
Bring to a boil over high heat.
Add cornmeal in a slow, thin stream, stirring constantly, so that liquid continues to boil as cornmeal is absorbed.
Reduce heat to low and simmer for 15-20 minutes, stirring frequently, until mixture is so thick that spoon will stand unsupported in center of pan.
Spoon into buttered dish while hot, spreading it out and smoothing the top with a spatula.
Cover and refrigerate at least 6 hours, or overnight.
Using a pastry wheel or sharp knife, cut the chilled cornmeal into 2" squares and gently lift them out of the dish with a small metal spatula.
Melt 2 tablespoons of butter in a large, heavy skillet over moderate heat.
Add 4 or 5 of the cornmeal cakes to the pan and brown for 2-3 minutes on each side, turning gently with a spatula.
Repeat with remaining cakes, adding more butter if necessary.
Serve immediately. Makes 12.
Tips & Variations
No special items needed.