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Fried potato fingers

updated

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Ingredients for 4 servings:

  • 400 g potatoes, floury
  • 400 g flour
  • 4 eggs
  • Salt
  • pepper
  • nutmeg
  • Oil or clarified butter for frying

Instructions

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

similar to croquettes, but fried in a pan

Boil the potatoes in their jacket potatoes and peel them while still hot. Then press them through a potato ricer and let cool slightly. Add the eggs and seasonings and mix everything into a potato dough. With wet hands, form the dough into finger-length rolls about 2 cm in diameter. Fry these rolls in hot clarified butter until golden brown. Turn them frequently, otherwise your fingers will burn quickly. Tip: If you like them crispier, coat the potato fingers in breadcrumbs before frying. Potato fingers can be used anywhere you serve croquettes or potato dumplings as a side dish.

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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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