CookEat Recipe
Fried Potato and Egg Dumplings
Cold grated potato, eggs and a little flour shaped into small dumplings, deep-fried until golden and served hot with cooked fruit separately.
Method
Steps
Step 1
Boil the five peeled potatoes whole in salted water until just tender, about 20–25 minutes. Drain well, cool promptly and grate them coarsely when cold.
Step 2
Beat eggs lightly. Fold eggs, softened butter, salt and the first 150 g flour through the potatoes. Add a little more flour only if a small 3 cm ball collapses; avoid working the mixture into a paste.
Step 3
Heat lard in a deep, stable pan to about 175 °C, leaving ample headroom. Shape small dumplings and lower a few at a time into the fat. Fry 4–6 minutes, turning, until evenly golden and the egg-containing centre reaches 74 °C; adjust time to actual size.
Step 4
Drain on a rack or paper and serve hot. If using cooked fruit, offer it in a separate dish rather than mixing it into the savoury potato dough.
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