Summary

Ingredients

• 500 g potato (s), floury-boilin
• 1 egg (s)
• 100 g flour
• salt
• Nutmeg, freshly grated
• 1 egg white
• 30 g hazelnuts, shaved
• 30 g hazelnuts, round
• 60 g clarified butter

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Instructions

1. Wash the potatoes and cook in a little water. Pour off the cooking water, allow the potatoes to evaporate well and peel them. Immediately squeeze through a potato press into a bowl and allow to cool.
2. Add the egg and flour, season with salt and nutmeg. Knead quickly into a smooth dough.
3. Shape half of the potato dough into a 1.5 cm thick roll, divide it into 3 cm long pieces and shape the ends with floured hands to a point.
4. Beat the egg white with a fork and place on a plate.
5. Mix the hazelnut flakes with the grated nuts on a second plate. Turn the fingernoodles first in egg white, then in the nuts and fry them in the hot clarified butter until golden brown.