Buy all ingredients right below the recipe
Ingredients
- 1 kg potatoes, floury
- 2 pcs eggs
- 1 tbsp potato starch
- 3 tbsp lard (or clarified butter)
- 150 g breadcrumbs
- 1 tsp salt
Method
- 1Bring a large pot of generously salted water to a boil.
- 2Boil 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.
- 3On 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).
- 4Carefully place the Wuzerl into the boiling salted water. As soon as they float to the surface (after approx. 6–7 minutes), remove them with a slotted spoon and drain well. Toss them in a pan with some melted lard to prevent them from sticking together.
- 5In a separate pan, toast the breadcrumbs without fat over medium heat, stirring constantly, until golden brown. Transfer the toasted breadcrumbs to a bowl.
- 6Fry the potato Wuzerl in a pan with the remaining lard until golden yellow all around. Immediately roll the hot Wuzerl in the toasted breadcrumbs until evenly coated. Sprinkle with powdered sugar if desired, or serve as a savory side dish.
