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!
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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)
Directions
Step 1
In a medium saucepan, heat the milk, butter, and salt over medium heat until the butter melts and the mixture begins to steam.
Step 2
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.
Step 3
Remove the saucepan from the heat and let the mixture cool for about 10 minutes.
Step 4
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.
Step 5
Heat the vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
Step 6
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.
Step 7
Fry the cakes for about 2-3 minutes per side, or until golden brown and crispy. Work in batches to avoid overcrowding the pan.
Step 8
Remove the fried cakes with a slotted spoon and drain on paper towels to remove excess oil.
Step 9
Repeat until all the batter has been fried.
Step 10
Serve the Riebeles warm, garnished with chopped fresh parsley if desired, and enjoy!
Nutrition Facts
| Serving size | (1017.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2463.3 |
| Total Fat 154.0g | 0% |
| Saturated Fat 45.5g | 0% |
| Polyunsaturated Fat 58.4g | |
| Cholesterol 535.9mg | 0% |
| Sodium 2978.4mg | 0% |
| Total Carbohydrate 222.7g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 27.1g | |
| Protein 49.7g | 0% |
| Vitamin D 316.9IU | 0% |
| Calcium 732.3mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 1296.6mg | 0% |
Source of Calories