Palatinate Style Snowballs
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 15 mins |
| Total Time | 13 hrs 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 200 g potato flour
- 2 egg (s)
- nutmeg
- 1 bunch parsley
- some fondor
- 2 egg yolks
- 1 cup cream
- 100 g ham, diced
- 5 tablespoon breadcrumbs (wake flour)
Print Recipe
Pin Recipe Instructions
- Boil and peel the potatoes the day before. Turn the potatoes through the meat grinder with the addition of parsley. Season with fondor. Add eggs and enough potato flour until the dough has a malleable consistency.
- Form small dumplings (snowballs). Simmer the dumplings in boiling salted water for about 15 minutes. When they come up they are good.
- For the sauce, fry the ham cubes with the baking flour, mix the egg yolks with the cream, add to the bacon cubes and heat. Pour everything together over the snowballs.
- Classic whites are eaten with it. Berry schnitzel (cooked pears) but also lamb`s lettuce, lettuce or endive salad taste great with it.
- Without this sauce, the snowballs are also great as a side dish. E.g. with goulash, sauerbraten or hare.
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