Potato Poppyseed Cones II

Last Updated on October 24, 2024

Cooked potato doughnuts, served sprinkled with ground poppy seeds and sugar, drizzled with melted butter.

Ingredients:

800 g of boiled potatoes 300 g of coarse flour 200 g of ground poppy 150g of icing sugar 150g of butter 100 g semolina 2 pcs eggs pinch of salt water

Procedure:

1. Peel the boiled potatoes, grate finely, put them in a bowl, add salt, beaten eggs and semolina, make a dough to which gradually add coarse flour
2. Work out a smooth dough, from which you roll out long rolls with your hands, cut them into smaller pieces and roll each into doughnuts about 4 cm long
3. Throw them into boiling salted water, stir them so that they do not stick to the bottom and cook them for about 2 to 3 minutes after they float, then drain and let them drain
4. Divide the cooked doughnuts on plates, sprinkle with ground poppy seeds and icing sugar, drizzle with melted butter.