Summary

Ingredients

• 200 g potato batter, homemade or ready-made
• 5 slices black pudding in a ring (Flönz), cut as thick as a finger
• 0.5 ½ small onion (s), red in thin rings
• 1 teaspoon, heaped mustard, spicy, if possible Cologne or Monschauer
• 1 tablespoon, heaped flour
• Oil, neutral, for frying

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Instructions

1. Peel the onion and cut into thin rings, turn the flake slices in flour.
2. Heat the oil in a large pan and fry 2 potato pancakes from the batter until crispy on both sides, remove from the pan and degrease a little on kitchen paper. Fry the flönz briefly on both sides in the pan.
3. Place a potato pancake on a preheated plate, place the Flönz slices on top and brush with the mustard, put the onion rings on top and cover with the second potato pancake.
4. Serve immediately with a cool Kölsch.