Potato fritters with walnut sprinkles
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700 g potatoes 300 g semi-coarse flour 2 pcs egg yolk pinch of salt 150 g ground walnuts 50 g powdered sugar 100 g butter
A classic that always delights the whole family
Cook the peanuts in their skins, leave to cool, peel and then mash or grate on a floured work surface. Add the egg yolks, a pinch of salt and work in the flour as you progress. You may need more, maybe less – you need to work up a smooth, non-sticky dough.
Divide this into 3 parts, from which roll out the rolls. Cut the rolls into centimetre pieces and shape them into peelings in the palms of your hands.
Cook the rolls in salted water, when they float to the surface boil for about 5 minutes. Drain them or use a perforated spoon to transfer them to a bowl and brush with a couple of tablespoons of butter.
Toast the ground nuts and sugar together in a dry frying pan.
Serve the hot fritters sprinkled with the nut sprinkles and drizzled with melted butter.