Erdäpfelblattlen with Sauerkraut

Cold, drizzly winter days are perfect for staying cosy indoors and experimenting with new recipes. Join Wally at the Pyramidencafé in the Pusteria Valley as she prepares traditional „Erdäpfelblattlen“ with sauerkraut. She shares her guests’ favourite recipe – and it’s easier to make at home than you might think!

Erdäpfelblattlen Potato Fritters with Sauerkraut

• 500g potatoes (boiled the day before in their skins, then peeled and grated)
• 200g flour
• 1 pinch of salt
• 1 egg
• 1 tbsp oil
• A little aniseed

Preparation:

1. Combine all ingredients and knead into a smooth dough.
2. Roll out the dough thinly.
3. Cut out squares of approximately 10 x 10 cm.
4. Fry in hot oil at 180°C until golden brown on both sides.
5. Drain briefly on kitchen paper.
6. Serve hot with sauerkraut.

Tip: Also delicious with cranberry jam.