in Germany

Franconian Baunzer

updated

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 3 apples
  • 3 eggs
  • 1 pinch of salt
  • Sugar
  • 1 pinch(s) nutmeg
  • n. B. Flour
  • n. B. onion(s)
  • Clarified butter, for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Boil the potatoes, peel them, and press them through a potato ricer. Dice the apples (or an onion if you like) and add them to the potatoes along with the eggs, salt, and sugar. Knead until combined. Then knead in enough flour until the potato dough comes away from your hands. Shape the dough into small, flat patties (like “Fleischküchle”) and bake in a pan with hot clarified butter until golden brown. There’s also an oven version: Here, the Baunzer are rolled into finger-thick “sausages” and baked in a well-greased baking dish at 190°C for about 30 minutes until golden brown. Sprinkle the Baunzer with sugar and serve with applesauce.

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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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