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.

Ingredients

Price per portion:€ 0.75

Ingredients

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Potatoes, floury 1 kg Erdäpfel (mehligkochend)

Cornstarch 2 EL Maisstärke

Eggs 1 Stk Ei

Clarified butter (Ghee) Schweineschmalz zum Braten

You probably have at home

Wheat flour 150 g Weizenmehl (glatt)

Fine salt 1 TL Salz

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.