Crispy Potato Patties | Traditional & Homemade

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Crispy Potato Patties | Traditional & Homemade

Name: Crispy Potato Patties | Traditional & Homemade
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Cuisine: Österreichische Küche
Ingredients: 1 kg potatoes (floury); 150 g wheat flour (all-purpose); 2 tbsp cornstarch; 1 pc egg; 1 tsp salt; Lard for frying

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60 min

Gurkerl Küche

Hausgemachte Erdäpfellaibchen aus gekochten Erdäpfeln – außen knusprig, innen weich. Ein echter Klassiker der österreichischen Alpenküche, der ideal als Beilage oder Hauptspeise mit Sauerrahm schmeckt.

Preparation method

Boil the potatoes in their skins until soft (approx. 20-25 minutes). Then let them cool, peel, and finely grate or press through a potato ricer.

Quickly knead the grated potatoes with flour, cornstarch, the egg, and salt to form a smooth, compact dough. Do not knead for too long, so that the dough does not become sticky.

Form the dough into a roll and cut into equal-sized pieces. Shape these into flat patties (approx. 1 cm thick) with floured hands.