Crunchy Potato Thalers
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch parsley
- 1 bag dough, (dumpling dough), half and half, from the cooling shelf
- 1 egg (s)
- 50 g ham, diced
- 3 tablespoon clarified butter
Print Recipe
Pin Recipe Instructions
- Wash the parsley, shake dry and finely chop. Knead the dumpling dough, egg and ham cubes with the parsley. Shape the mixture into 1-2 rolls (5-6 cm in diameter). Cut into 18 to 20 thalers. Heat the lard in portions in a pan. Fry the potato thalers in 2-3 portions on each side for about 4-5 minutes until golden brown.
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