John Myers
Ingredients for 3 servings:
- 1 pkt. Dough (potato dumplings, refrigerated, 500 g)
- 50 g breadcrumbs
- 100 g almond(s), grated
- 350 g fat for frying
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Crispy, spicy and delicious – potato dumplings with a difference!
Remove the prepared potato dough from the package and knead it with your hands. Shape into small dumplings and place them on a large board or plate. One package of dough is enough for about 15-20 dumplings, depending on size. In the meantime, pour the fat into a deep fryer, large pot, or wok and heat it. Pour the breadcrumbs and almonds into two deep bowls and first “roll” the dumplings in the breadcrumbs, then coat them in the ground almonds, pressing the almonds firmly to form a nice crust. Crust all of the dumplings as directed. Then carefully place them in batches into the hot fat. The dumplings should be (half) covered in fat and should be turned every 3-4 minutes to fry evenly until golden brown. After about 13-15 minutes, the dumplings should be cooked through and ready to serve – take one out to taste and test. The dumplings are an excellent side dish to meat dishes, roasts, etc. and can be served like regular potato dumplings.
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