Schoppala

Summary

Ingredients

• 500 g potato (s)
• 200 g flour
• 1 egg (s)
• 1 teaspoon, leveled salt
• 2 tablespoon oil for frying
• some flour for the work surface

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Instructions

1. The specified amount is enough for 2 adults and 1 child as a generous side dish.
2. Peel and boil the potatoes, then press them through the potato press and let them evaporate briefly. Mix with flour, egg and salt, it works best with a spoon.
3. Important: Work as quickly as possible and then process the dough immediately, otherwise it will become more and more moist and sticky and therefore more difficult to process.
4. Let the oil get hot in a pan and form the dough into thumb-thick strands on a floured work surface. Cut off small pieces with a knife and immediately add to the hot frying fat. Warning: The Schoppala burns quickly, I only recommend medium heat.
5. When they turn nice and brown on the underside, turn them over, finish frying and serve immediately.
6. Everything goes well with which you would otherwise also eat potatoes or dumplings.
7. We like to eat them as a side dish to cream sauces.

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