Potato doughnuts with poppy seeds or breadcrumbs

Is it dumplings or gnocchi? They are delicious potato doughnuts! Poppy seeds, butter, flour and potatoes form the basis of traditional Czech cuisine and together they work as a delicious rich main dish or a novel dessert. What’s more, they are very easy to prepare, cook briefly, don’t stick, are not “greasy on the surface like your mother’s Viennese gnocchi” and can be roasted or breaded after cooking. They are as good with poppy seeds as with puddings, spinach or breadcrumbs. Start preparing and eat them as you like them.

Ingredients:

600 g of type B potatoes 250 g coarse flour + flour for dredging 1 pk eggs pinch of salt ground poppy seeds to taste icing sugar to taste melted butter to taste /td> or 200 g breadcrumbs 2 tbsp of lard salt Other: boiling salted water

Procedure:

Cook the potatoes in their skins, peel them when cool and grate them finely.

Add the egg, salt and coarse flour and work out a dough that does not stick.

From the worked out dough, form rolls and put them to cook for about 7 minutes in boiling salted water.

To taste, sprinkle the finished doughnuts with poppy seeds, icing sugar and top with butter, OR fry the breadcrumbs with a pinch of salt in a frying pan and mix with the finished doughnuts.

Recommendation:

We sprinkled the sweet doughnuts with ALIKA’s DrRashid blue poppy seeds, and fried the breadcrumbs for the salted doughnuts in Ligurian pork lard. r. o.

Note:

Recipe for the article: Our grandmothers cooked simply and knew very well what was good