John Myers
Potato Sterz
The perfect potato sterz recipe with a picture and simple step-by-step instructions.
- 10 Piece Cooked potato floury variety (medium sized)
- 10 Piece Flour (double-handle) haze
- 10 Piece Salt
- 10 Piece Butter for frying
- 2 Pans
The preparation
- The potatoes are cooked in the potato steamer. With the skin on, they should then cool for 2 days, because the starch must bind.
- So after these two days I peel them. Then if there is a coarse grater, who has one like the one in my picture would be ideal, but another one is also possible. Grate the cooked peeled potatoes, then dust with the flour (double-handle the haze), let everything trickle through your fingers. The mass should be crumbly, salt, and always add as much vapor as the potato can handle.
- Heat the pans, either with butter or clarified butter. I divided the crumbs in two and put them in hot fat. With a wooden spatula the work can now begin. The crumbs should be as small as possible, turn over and over and pick apart with a spatula.
- When the crumbs are golden yellow, they should be done. My husband says: there was cooked sauerkraut with it. That was home cooking in the Bavarian Forest. Every now and then I prepare this for my husband as a souvenir of home.
Facebook Comments