Kartoffelloibla (Swabian Croquettes) Recipe

Step 1

Finely grate the freshly boiled, peeled potatoes while still hot. Add the cream, egg, and flour and knead into a dough. Let the dough rest for 1/2 hour. On a floured surface, roll out the dough to about a finger's width. With a glass, cut out small circles. Cook in melted fat until golden brown on both sides.

Step 2

Serve as main course along with stewed fruit, or as side dish with roast pork.

In Hungary, this Swabian dish is known as 'Burgonyalangos'.

Step 3

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92

Things You'll Need

  • 500g Potatoes (a generous lb)
  • 1 Egg
  • 2tb To 3 tb cream
  • A little flour
  • 1ds Sugar
  • Salt to taste
  • Pepper to taste
  • 125g Lard or butter (1/2 cup plus
  • -1 Tbsp)

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