Oberpfälzer Schupfnudeln
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g potato (s)
- 300 grams flour
- salt
- Clarified butter
Print Recipe
Pin Recipe Instructions
- Boil the potatoes and either press them through while they are still hot or grate them on a board when they have cooled. Sift the flour over it and season with salt.
- Knead all ingredients into a dough. Form rolls and turn the rolls about 3cm long fingers until the dough is used up.
- Fry in batches over medium heat in clarified butter until golden brown.
- Red cabbage or sauerkraut, savoy cabbage or kohlrabi vegetables go well with this.
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