Austrian Potato Fingers
Today we have a typical Austrian “Erdäpfelnudeln”. There is no englisch name known to me for this snack. That’s why I call them Austrian Potato Fingers. It used to be our midday fast food and since we were allowed to eat with our fingers it tasted 10 times so good. 🙂
Basically there are different ways to make them: Sweet, with milk, savoury with sauerkraut and eggs, …
I’m showing you the recipe of my mother.
It goes best with jam.
In Austria it is called Erdäpfelnudeln. Made with a simple potato dough. Not only loved from children!
- 500 g potatoes
- pinch of salt
- 3 egg yolks
- 200 g flour, coarse
- 40 g semolina
- 40 g butter, melted
- ghee or lard
Wash and peel the potatoes and cut in equal size.
Boil in salted water.
When cooked, drain water and mash potato. leave to cool.
Mix egg yolk to potato then add flour, semonlina and melted butter and knead to a dough.
Cut dough in equal pieces.
Roll to a long form. (rod)
Cut into pieces around 6 cm long. (like fingers)
Heat some ghee or lard in a pan and slighly fry the fingers.
Place fingers in a baking form. Put in preheated oven at 180 C for about 15 to 20 minutes.
Serve best with jam.
You can also take boiled potatoes from the previous day. Grate them and proceed as described in the recipe.
Maggi & Family
In case somebody wonders, the pictures of the Austrian Potato Fingers were taken in autumn. Actually our garden table looks like this. 😉
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