Buttermilk Gauzes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 kg potato (s), raw, grated
- 0.5 kg ½ potato (s), cooked, grated
- 2 onion (s), finely chopped
- 50 g bacon
- 1 egg (s)
- 0.5 liter ½ buttermilk
- 1 pinch (s) salt
- 1 pinch (s) caraway seeds, possibly a little more
- 50 ml oil (linseed oil)
- 50 ml rapeseed oil or other oil
Print Recipe
Pin Recipe Instructions
- Cut the bacon into cubes, leave it in grandma’s iron pan and let it cool down. Grate the potatoes, gently squeeze the raw potatoes.
- Mix the potatoes. Add 1 egg, a little salt, caraway seeds and the finely chopped onion and stir. Add the buttermilk to make a thin batter.
- Add the linseed oil and rapeseed oil to the iron pan with the bacon and carefully pour in the batter. Carefully pull the oil that comes out on the sides over the dough with a spoon.
- Bake in an oven preheated to 180 ° C for about 30 - 60 minutes (depending on size). I have a particularly delicious crust on the edge and the top is golden yellow.
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