Best 2 Riebeles Swiss Fried Cornmeal Cakes Recipes

In the realm of culinary traditions, Riebeles Swiss fried cornmeal cakes stand out as a delectable treat, a testament to the enduring allure of simple, yet exquisite ingredients. Originating in the heart of Switzerland, these golden-brown cakes have captivated taste buds for generations, their unique texture and captivating aroma a testament to the skill and artistry of those who have perfected their craft. Whether you're a seasoned cook or a novice venturing into the world of Swiss cuisine, this definitive guide will lead you on a culinary journey, unveiling the secrets behind crafting the perfect Riebeles.

Check out the recipes below so you can choose the best recipe for yourself!

CORNMEAL GRIDDLE CAKES

Cornmeal Griddle Cakes image

Very simple to make and very filling. The cornmeal griddle cakes are great with just butter and maple syrup or you can try them with flavored syrup. Strawberry is very good with this recipe as well.

Provided by somocdl

Categories 100+ Everyday Cooking Recipes

Time 19m

Yield 5

Number Of Ingredients 9

Ingredients

1 ½ cups cornmeal
1 cup boiling water
1 cup all-purpose flour
3 tablespoons white sugar
2 tablespoons butter, melted
2 tablespoons baking powder
1 pinch salt
1 ½ cups milk
1 egg, beaten

Steps:

Pour cornmeal into a large bowl; cover with boiling water. Let stand until slightly softened, about 5 minutes. Stir in flour, sugar, melted butter, baking powder, and salt. Mix in milk and egg until batter is smooth.
Heat a lightly greased griddle over medium heat. Drop spoonfuls of batter onto the griddle and cook until edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 347.1 calories, Carbohydrate 59.8 g, Cholesterol 55.3 mg, Fat 8.6 g, Fiber 3.4 g, Protein 9.3 g, SaturatedFat 4.4 g, Sodium 707.6 mg, Sugar 11.3 g

RIEBELES (SWISS FRIED CORNMEAL CAKES)

Riebeles (Swiss Fried Cornmeal Cakes) image

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.

Provided by Chocolatl

Categories Breakfast

Time 37m

Yield 12 cakes, 3-4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons butter, softened
2 cups milk
2 cups water
1 tablespoon vegetable oil
1 1/3 cups yellow cornmeal (about 8 ounces)
2 teaspoons salt
2 -6 tablespoons butter, as needed

Steps:

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.

Nutrition Facts : Calories 476.2, Fat 27.8, SaturatedFat 14.3, Cholesterol 63.5, Sodium 1788.9, Carbohydrate 49.3, Fiber 4, Sugar 0.4, Protein 9.9

Tips:

When choosing cornmeal, opt for a coarse or medium grind for a more rustic texture.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
To ensure even cooking, make sure the fat (butter or oil) is hot before adding the cornmeal batter.
Cook the riebel for 2-3 minutes per side, or until golden brown and crispy.
Serve riebel warm with your favorite toppings, such as butter, jam, or maple syrup.

Conclusion:

Riebel is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover cornmeal, and it's a fun and easy recipe to make with the whole family. Experiment with different toppings and sides to find your favorite way to enjoy riebel.