Kartoffelloibla (swabian Croquettes) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
500 gram: Potatoes, a generous lb
1: Egg,
2 tbsp: To 3 tb cream,
A little flour,
1 dash: Sugar,
Salt to taste,
Pepper to taste,
125 gram: Lard or butter, 1/2 cup plus 1 Tbsp
Directions:
Finely grate the freshly boiled, peeled potatoes while
still hot. Add the cream, egg, and flour and knead
into a dough. Let the dough rest for 1/2 hour. On a
floured surface, roll out the dough to about a
fingers 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.
In Hungary, this Swabian dish is known as
Burgonyalangos.
Serves 4.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted
by: Karin Brewer, Cooking Echo, 8/92
Source from luhu.jp
still hot. Add the cream, egg, and flour and knead
into a dough. Let the dough rest for 1/2 hour. On a
floured surface, roll out the dough to about a
fingers 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.
In Hungary, this Swabian dish is known as
Burgonyalangos.
Serves 4.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted
by: Karin Brewer, Cooking Echo, 8/92
Source from luhu.jp