John Myers
Potato Batter
The perfect potato batter recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes, floury, raw, peeled
- Alternatively:
- Boil the potato in the skin, let it cool down well,
- Happen and as described with the
- Process remaining ingredients – my method
- 3 Yolk
- 40 g Semolina
- 200 g Flour – handy
- 40 g Liquid butter
- Cut the potatoes into even pieces, boil them in salted water, strain them in the oven and evaporate at 60 degrees. Or alternatively, as I do, boil the potatoes with their skin on the day before, peel them and process them as usual.
- Pass it through a potato press or through a sieve.
- Mix the cold, strained potatoes with the yolks.
- Mix in the remaining ingredients and use immediately.
- Shape the dough into dumplings with floured hands.
- Boil plenty of salted water, put in the dumplings, turn down the temperature a little and let the dumplings simmer for about 10-12 minutes until they are done.
- Tips: * Never mix warm mashed potatoes with flour or starch * Process the dough as quickly as possible, otherwise it will be soft, tough and unformable.
- * Cook a sample dumpling. If the dough is too soft, knead in some flour or semolina. If the dough is too firm, add a little melted butter.
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