Kartoffelloibla (Swabian Croquettes)
In Hungary, this Swabian dish is known as 'Burgonyalangos'.
Yield
4 servingsPrep
30 minCook
15 minReady
75 minTrans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 500 | grams |
potatoes
|
|
| 1 | each |
eggs
|
|
| 2-3 | tablespoons |
cream
|
|
| 1 | pinch |
all-purpose flour
|
*
|
| 1 | teaspoon |
sugar
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 125 | grams |
lard
or butter |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | grams |
potatoes
|
|
| 1 | each |
eggs
|
|
|
cream
|
|
||
| 1 | pinch |
all-purpose flour
|
*
|
| 5 | ml |
sugar
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 125 | grams |
lard
or butter |
|
Directions
Boil and peel potatos Finely grate the freshly boiled, peeled potatos while still hot. Add the cream, egg, sugar and flour and knead into a dough. Let the dough rest for ½ hour. On a floured surface, roll out the dough to about a finger's width. With a glass, cut out small circles. Cook in melted fat until golden brown on both sides. Serve as main course along with stewed fruit, or as side dish with roast pork.
