Schoppala

Ingredients for 2 servings:

• 500 g potatoes
• 200 g flour
• 1 egg(s)
• 1 tsp, leveled salt
• 2 tbsp oil for frying
• some flour for the work surface

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Potato side dish from Upper Palatinate/Bavaria

The specified amount is enough for 2 adults and 1 child as a generous side dish. Peel and boil the potatoes, then press them through a potato ricer and let them cool briefly. Mix with flour, egg and salt; this works best with a spoon. Important: Work as quickly as possible and immediately continue to work with the dough, otherwise it will become moister and stickier and therefore more difficult to work with. Heat the oil in a pan, then shape the dough into ropes about the thickness of your thumb on a floured surface. Use a knife to cut off small pieces and immediately add them to the hot frying fat. Caution: The Schoppala burn quickly; I recommend only using medium heat. When they are nicely browned on the underside, turn them over and cook them until done, then serve immediately. They go well with anything you would normally eat potatoes or dumplings with. We like to eat them as a side dish with cream sauces.