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+ servings
Staple of Bavarian Cuisine
Authored by: Ludwig van Food
Estimated Cost: $5
Difficulty: Easy
Suggested Beverage: Lager, Dark Beer, Ale
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Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Dinner, Side Dish
Cuisine German
Servings 4 people
Calories 296

Equipment and Supplies

Ingredients
 

  • 2 pounds russet potatoes, peeled, boiled, and cooled
  • ¾ cup self-rising or all-purpose flour, or more as necessary
  • 2 tsp. salt
  • 2 eggs

Method
 

  • Grate potatoes finely into a large bowl, or use a potato ricer (preferred). Add remaining ingredients and mix thoroughly.
    2 pounds russet potatoes, ¾ cup self-rising or all-purpose flour, 2 tsp. salt, 2 eggs
  • Using floured hands, form into 6-8 balls roughly the size of tangerines. This is messy.
  • Cook in boiling salted water until they float, about 10-12 minutes, and serve.

Notes

Variations:

  • Cook in boiling vegetable or chicken stock instead of water. 
  • After boiling, cut in half and fry in duck fat or butter just until crispy on both sides.
  • If you’re a common Franconian, boil for 5 minutes, roll in breadcrumbs, and fry on all sides.

Add-Ins:

  • You feelin’ faaaancy? Grate some black truffle into the potatoes with the flour and egg.
  • Do bacon crumbles work? That isn't a real question, is it? 
  • Cheese? Of course. Bleu is my favorite, but any cheese with some funk is good, like brick, cambozola, raclette or emmentaler. Grate in about ¼ cup.
  • Sautéed mushrooms

Private Notes

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