Zwuler

Ingredients for 2 servings:

• 5 m.-large potatoes, waxy, cold and cooked
• 2 tbsp, heaped flour
• 60 g butter
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

these are the crispiest fried potatoes there are

Boil the waxy potatoes 1-2 days in advance and only peel them before use. Then coarsely grate the potatoes, dust them with flour and shake well in a bowl so that the flour coats the potatoes completely. This should only be done immediately before frying, because otherwise the potatoes will stick together too much and are difficult to separate in the pan. Heat the butter in a large frying pan until light brown, add the potatoes and turn them over several times. Roast the potatoes slowly over medium heat. Do not increase the heat to too high or they will turn black. The pan must be swirled frequently so that the Zwuler turn out nice and golden. When they are done, season the potatoes with salt and pepper and, if you like, add nutmeg. They go well with salad and meatballs. You can also serve them with grilled meat.