Bohemian Skubanky with Plum Compote

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Tip: Can also be used as a warm or cold dessert.