Potato snails with sour cream – “Rahmschneckle”

Ingredients for 6 servings:

• 1 kg potatoes, floury
• 500 g flour
• 2 eggs
• some salt
• some nutmeg, freshly grated
• 200 g sour cream
• some rapeseed oil for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Boil and peel the potatoes. Press the still warm potatoes through a potato ricer or spaetzle press. Add the flour, salt, and freshly grated nutmeg and mix well. Then add the eggs and knead everything into a smooth dough. The dough should no longer be sticky. Then, using enough flour, roll out the dough into a square about 1 cm thick. Spread the sour cream evenly over the dough with a spoon, leaving one end uncoated. Now loosely roll the dough like a Swiss roll towards the uncoated end and press it down lightly. Do not roll too tightly, or all the sour cream will be squeezed out. Heat the rapeseed oil in a large frying pan (with a lid). Using a large, sharp knife, cut approximately 5 cm thick slices from the roll and place them in the hot oil. Place all the remaining slices close together until the pan is full. Briefly fry the Rahmschneckle over medium heat. Then reduce the heat considerably (set to 1-2 on an electric stove) and fry with the lid closed for 20-30 minutes. To check, simply test with a fork after 20 minutes whether the Schneckle are already firm on top. Important: do not use too much heat, otherwise the Rahmschneckle will burn on the bottom. If the temperature is right, they will have a delicious, crispy brown crust on the bottom. The recipe is a side dish from Swabian cuisine and comes from my grandmother. Enjoy! Rahmschneckle are particularly delicious as a side dish with sauerkraut. The slightly sweet taste with a delicate hint of nutmeg complements the sour, spicy cabbage very well. For me personally, they beat Schupfnudeln as a side dish by far.