Fried potato balls - a delicious side dish
Fried potato balls as a side dish, take up a lot of sauce nicely. So highly recommended for stews, for goulash. But even as a snack with olives and cheese cubes, these crispy balls are delicious.
It takes four people:
- 1 kg potatoes semi-firm cooking
- 2 eggs
- 4 tablespoons of milk
- 1 tbsp butter
- 1 1/2 grated old rolls or the corresponding amount of breadcrumbs (about a normal coffee cup)
- 1 small grated onion
- 1 tsp salt, 1 tsp paprika, 1/2 tsp pepper, a pinch of nutmeg
- for frying oil and a tablespoon of butter
preparation
The potatoes are cooked as boiled potatoes and peeled off as soon as you can touch them - careful, hot! They are well crushed and mixed with the milk, butter, onion and spices. Finally, the whiskered eggs underneath and then the grated bread rolls / breadcrumbs.
Allow the mass to cool and swell slightly. Then you make small balls from the potato dough. If the mass sticks, take more breadcrumbs until you can easily shape.
Heat oil and butter in a pan and fry the potato balls. If they are flattened a bit, like a meatball, they are easier to fry and do not roll wildly in the pan.
On a large plate covered with household paper, the excess fat is allowed to drip off.
