Riebeles Swiss Fried Cornmeal Cakes
Delight your taste buds with the comforting flavors of Riebeles Swiss Fried Cornmeal Cakes, a traditional dish that celebrates simplicity and texture. These golden, crispy cakes are crafted from a velvety cornmeal dough enriched with butter, eggs, and a hint of flour, then fried to perfection for a light and airy crunch. Perfect as an appetizer, side dish, or indulgent snack, Riebeles are quick to prepare and irresistibly satisfying. With minimal ingredients and a straightforward cooking process, this recipe is ideal for anyone looking to explore Swiss cuisine with ease. Serve them warm, optionally garnished with fresh parsley for a touch of color and freshness, and watch them disappear at your next gathering!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Fine cornmeal
- 50 grams All-purpose flour
- 500 milliliters Milk
- 50 grams Butter
- 1 teaspoon Salt
- 2 large Eggs
- 100 milliliters Vegetable oil
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
In a medium saucepan, heat the milk, butter, and salt over medium heat until the butter melts and the mixture begins to steam.
Gradually whisk in the cornmeal, stirring constantly to avoid lumps. Lower the heat to medium-low and cook, stirring frequently, until the mixture thickens and pulls away from the sides of the pan, about 8-10 minutes.
Remove the saucepan from the heat and let the mixture cool for about 10 minutes.
Once cooled slightly, transfer the cornmeal mixture into a large bowl. Stir in the all-purpose flour and then beat in the eggs one at a time until the dough is smooth and elastic. The consistency should be thick but pipeable; if too stiff, add a tablespoon of milk at a time until the desired texture is achieved.
Heat the vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
Using two teaspoons, scoop small portions of the dough and drop them carefully into the hot oil. Alternatively, use a piping bag with a large round tip to pipe the mixture into small dollops directly into the oil.
Fry the cakes for about 2-3 minutes per side, or until golden brown and crispy. Work in batches to avoid overcrowding the pan.
Remove the fried cakes with a slotted spoon and drain on paper towels to remove excess oil.
Repeat until all the batter has been fried.
Serve the Riebeles warm, garnished with chopped fresh parsley if desired, and enjoy!
Nutrition Facts
Calories |
2463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.0 g | 197% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 58.4 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 2978 mg | 129% | |
| Total Carbohydrate | 222.7 g | 81% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 27.1 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 732 mg | 56% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1297 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
