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Hobbit-style potato panzarotti

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 3 eggs (size M)
  • 150 g cheese, grated Emmental
  • 100 g starch flour
  • 1 tbsp parsley
  • 6 sage leaves (or more to your liking)
  • n. B. Nutmeg
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Boil the potatoes in their jacket potatoes. Peel and press them through a potato ricer while still hot. Let them cool slightly, and in the meantime, finely chop the parsley and sage. Then add the eggs, spices, herbs, cheese, and starch to the potato mixture and knead everything in vigorously. Don’t be squeamish about the salt—at least a tablespoon is enough to make the amount. With wet hands, form small dumplings and flatten them slightly. Then fry them in hot clarified butter until golden brown on both sides. Perfect as a side dish for schnitzel, roasts, etc.

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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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