in Austria

Potato puffs

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Ingredients for 4 servings:

  • 500 g potatoes
  • 150 g flour
  • 1 m.-sized eggs
  • 1 pinch of nutmeg
  • Butter, for frying
  • Salt, to taste

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Tyrolean

The potatoes are boiled, peeled, mashed (or grated) and kneaded with flour, egg, nutmeg, and salt to form a firm, smooth dough. Smaller pieces are then cut into thumb-thick rolls, and then cut into 2-cm-long pieces. These are then coated again in flour to prevent them from sticking together. Carefully fry the Paunzen in a pan with hot butter until browned all over, then cover and steam briefly. The Paunzen are eaten with compote, sauerkraut, or milk. They got their name from their short and thick shape.

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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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