Potato fritters with breadcrumbs
Last Updated on
Contents
hide
ingredients
300 g potatoes 175 g baby semolina 175 g coarse flour 1 pk egg 1 pinch salt
For sprinkling
3 handfuls breadcrumbs 1 tbsp butter to taste powdered sugar
step
1.
Cook the potatoes in their skins and leave to cool. Peel and finely grate them. Add the flour, semolina, a pinch of salt and the egg and work into a dough.
2.
From the finished dough, make larger peelings and cut off about 4cm pieces with a knife. In a large saucepan, bring water to the boil and drop the prepared peelings into the boiling water.
3.
After they float to the surface, let them cook for about 3 minutes more.
4.
Fry the breadcrumbs in a little butter until golden brown. Sprinkle it over the finished slices, dust with powdered sugar and drizzle with melted butter.
(Visited 1 times, 1 visits today)
