Bohemian Skubanky with Plum Compote
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g potato (s), floury, peeled and weihed
- a bit salt
- 30 grams flour
- 30 g potato flour
- 2 egg yolks
- 2 tablespoon rapeseed oil
- 3 tablespoon, heaped powdered sugar
- 140 g butter
- 25 g poppy seeds, round
- 1 glass plums, or freshly cooked
Print Recipe
Pin Recipe Instructions
- Cook the peeled potatoes in lightly salted water. Mash well with a potato masher until there are no more lumps. Let cool down. Add flour, potato flour, egg yolks and 50 g melted butter and mix everything into a batter.
- Heat the oil in a Teflon pan, use a tablespoon to cut the dumplings from the dough and fry them brown on both sides. Then take it out.
- Pour the remaining butter into the pan, mix the poppy seeds with the powdered sugar, caramelize a little in the pan, put the Skubanky in it, let it fry a little and turn it once.
- Heat the plums, arrange with the roasted cams on a plate and pour the remaining poppy seeds from the pan over them. Sprinkle some powdered sugar over it.
- Tip: Can also be used as a warm or cold dessert.
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