John Myers
Small Potato Thalers
The perfect small potato thalers recipe with a picture and simple step-by-step instructions.
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- 35 g Durum wheat semolina
- 35 g Flour
- 2 Egg yolk
- Salt, pepper, nutmeg
- 1 tbsp Chopped parsley
- 1 tbsp Oil for frying
- Press the peeled potatoes through the potato press (should be about 250 gr.) ….. add semolina and flour ….. egg yolks (or 1 whole egg, I still had egg yolks left over from the meringue for the rhubarb cake, which I processed) and add the spices and parsley and mix everything well.
- Place a piece of cling film on a piece of aluminum foil, place the potato dough on the cling film and form into a roll, then wrap it in the aluminum foil
- Place the roll in slightly simmering water and let it steep for at least 25 minutes.
- Unpack the potato roll and let it cool down a little
- Cut the roll into slices and fry in hot oil
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