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Reiberdatschi

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Ingredients for 6 servings:

  • 1 ½ kg potatoes
  • 125 ml sour cream
  • 2 eggs
  • 2 tbsp flour
  • 1 onion(s)
  • some salt
  • Fat for baking

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel and grate the potatoes, and mix with the sour cream. Thicken the dough with the eggs and flour, and season with salt. Finely chop the onions and mix in. Heat the fat in a pan, add the dough a spoonful at a time, and flatten. Fry the potato dumplings until light brown and crispy on both sides. Serve hot. Serve with applesauce.

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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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