Vegan Potato-based Kaiserschmarrn
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 600 g potatoes, floury boilin
- 50 g potato flour
- 150 g wheat flour
- 100 g suar
- 0.5 teaspoon ½ cinnamon
- 1 teaspoon salt
- 100 g almond sticks
- 100 g raisins
- 25 g mararine, vean
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut them into medium-sized pieces and then boil them in water without salt. Meanwhile, mix the potato flour, flour, salt, 50 g sugar and the cinnamon well in a small bowl.
- When the potatoes are cooked, drain them, let them cool and mash them with a potato masher, you can also use a whisk or just your fingers. Then work the contents of the small bowl with the mashed potatoes into a semi-firm dough.
- Shape the dough into evenly thick rolls on a floured surface. They should be about 2 cm thick. Let the rolls rest for at least 15 minutes to dry out a little.
- Cut pieces approx. 2 cm apart from the rolls and knock them flat, e.g., with a wide kitchen knife. Then boil the pieces in water until they float on top. Then fish out with a slotted spoon and allow to dry for about 5 minutes.
- Fry the dried pieces with raisins, almond sticks and the remaining 50 g sugar in the pan until the desired degree of browning is reached. Golden brown has proven itself here. Dust with icing sugar to serve.
- Tip: Prepare, blanch and freeze more pieces. Place the pieces next to each other on baking paper in the freezer so that they do not stick together. As soon as they are frozen, they can be frozen in a bag to save space.
- When cooking, put the frozen pieces directly into the hot water without letting them thaw first. Then fry and serve as described above.
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