Potato Wuzerl with Breadcrumbs

Name: Potato Wuzerl with Breadcrumbs
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 6 portions
Cuisine: Österreichische Küche
Ingredients: 1 kg potatoes, floury; 2 pcs eggs; 1 tbsp potato starch; 3 tbsp lard (or clarified butter); 150 g breadcrumbs; 1 tsp salt

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60 min

Gurkerl Küche

Traditionelle österreichische Erdäpfelwuzerl (auch Schupfnudeln genannt) aus flaumigem Erdäpfelteig, in goldbraun gerösteten Semmelbröseln gewälzt. Ein Klassiker der Alpenküche, der sowohl süß als auch herzhaft schmeckt.

Ingredients

Price per portion:€ 0.64

Ingredients

Select all ingredients

Potatoes, floury 1 kg Erdäpfel, mehligkochend

Eggs 2 Stk Eier

Cornstarch 1 EL Erdäpfelstärke

Clarified butter (Ghee) 3 EL Schweineschmalz (oder Butterschmalz)

Classic breadcrumbs 150 g Semmelbrösel

You probably have at home

Fine salt 1 TL Salz

Preparation method

Bring a large pot of generously salted water to a boil.

Boil the potatoes in their skins until soft. After cooling, peel and finely press or grate them. Quickly process with flour, eggs, potato starch, and a pinch of salt to form a smooth, compact dough. Do not knead the dough for too long, so it doesn't become sticky.

On a floured surface, form the dough into rolls about 2 cm thick. Cut small pieces from these and roll them with your palms into finger-long, tapered noodles (Wuzerl).