Potato birds

Ingredients for 4 servings:

• 500 g potatoes
• 3 eggs
• 1 cube of fresh yeast or one packet of dry yeast
• 250 g flour
• 1 dashes Tabasco, to taste
• Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Yeast-potato fried food

Boil or steam the potatoes with their skins on, peel them, and press them through a potato ricer or a coarse sieve. Mix the potato yolks with the eggs and flour using the dough hook of a food processor. Break up the yeast cube and add it. Add a generous amount of salt. Add a dash of Tabasco, if desired. Continue kneading until the yeast is evenly distributed. Cover the finished dough with a cloth and set aside. There’s no need to warm it up, as it will already be warm from the warm potatoes. Turn on the deep fryer and heat it to 190 degrees Celsius. Once the temperature is reached, scoop out walnut- to egg-sized portions of dough with two spoons and place them in the hot oil. Let them brown (about 5 minutes) and turn. If you prefer a lighter browning, reduce the cooking time accordingly. Drain the finished potato birds and keep them warm in the oven at 80 degrees Celsius until they are all ready. Serve with a salad or soup. Tip: This recipe is also suitable for using up leftover boiled potatoes; in this case, the dough needs to rise longer and requires a little heat.