Potato fritters

Ingredients for 4 servings:

• 1 ½ kg potatoes
• 2 eggs
• 1 ½ tbsp salt
• 150 g flour, double-handled
• Flour for the work surface
• 125 g butter for frying

Instructions

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

A recipe from my childhood from my Sudeten German grandmother.

Steam the potatoes, peel them, and press them through a potato ricer, ideally the night before, so that some of the moisture can evaporate and the biscuits become firmer. Stir the eggs and salt into the potato mixture and add flour until the dough feels firm to the touch (it will still be slightly sticky). Flour the work surface, form two long sausages from the dough, and cut off slices, which you then shape into flat biscuits. Sprinkle a little flour on the work surface every now and then. If desired, slice the pork sausage and wrap it in the biscuits. Place a knob of butter on each biscuit. Heat a little butter in a pan (just over medium heat) and place the biscuits in the pan with the knob of butter facing up. Turn over after a while and cook until golden brown on both sides. (When I was a child, I always served this with tomato sauce: Stir a little flour into melted butter and add tomato paste. Add water until the sauce reaches a nice consistency and bring to a boil. Season with a pinch each of salt and sugar.)