Stuffed potato fritters
Ingredients:
For the dough:
600 g floury potatoes (cooked the day before)
150 g medium fine flour
1 egg, 1 egg yolk
½ tsp salt, a pinch of nutmeg
Filling:
Cranberries in a jar
For frying:
1 egg white
Smooth flour
Concentrated butter
Preparation:
Peel and finely grate the potatoes or use a potato ricer. Add the eggs, flour and spices and mix into a smooth dough using your hands. Cover the mixture for 60 minutes and leave to rest at room temperature.
Roll out the dough on a floured work surface into about 3 mm thin and 5 cm wide sheets.
Place a teaspoon of cranberries on the sheet of dough at regular intervals, brush around it with egg white, place another sheet on top and press gently. Cut out 4 x 4 cm fritters using a knife or pastry wheel. Place the dough pieces on a floured surface.
Heat the concentrated butter in a large, deep pan until it smokes slightly. Fry the potato fritters in portions (turn as soon as they start to bubble)