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Finger noodles

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Ingredients for 4 servings:

  • 1 kg floury potatoes (or cooked ones from the day before)
  • 2 eggs
  • Potato flour as needed
  • some salt
  • lots of lard for frying

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Boil the floury potatoes with their skins on, then peel and press them through a sieve. Knead the potato dough with the eggs and a little salt (if the dough is too soft, add a little potato flour for a firmer dough). Heat the lard in a large pan. Form the dough into finger-thick rolls. Fry them in plenty of fat until they have a nice brown crust all around. I recommend serving it with sauerkraut.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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