Old Bavarian potatoes-Bauzerl
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 8 potato (s), normal size, floury cooking
- 1 egg (s)
- 1 pinch (s) salt
- 5 tablespoon flour
- Flour, for the work surface
- Butter, for frying
Print Recipe
Pin Recipe Instructions
- Boil the peeled potatoes and let them cool. You can do that the day before. If you have a coarse sieve, you can use this to press the potatoes through, but you can also use a fork or a potato press to mash them.
- Add egg and flour and best mix with your hands. The amount of flour depends on the type of potato. The dough should stop sticking so strongly that you can shape it.
- Shape the dough into long sausages and place them on a floured surface (so that you can take them away again). Flatten them a little so they are not so thick.
- Fry until golden in butter in a pan and serve warm.
- Applesauce goes best with it. If you like it sweet, you can sprinkle it with cinnamon and sugar.
- In Bavarian terms, a Bauzerl is the trivialization of something small. A cute little baby, for example, a little cat, etc. can be a Bauzerl. I once translated it as little things.
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