Potato fingers

Serve as an independent dish or as a side dish. This German recipe seemed very interesting to me. In the original version, the fingers were first boiled in boiling salted water for 5-7 minutes and then fried in oil, but it seemed superfluous to cook the already boiled potatoes again. So I just fried my fingers until golden brown. The yini turned out to be crispy on the outside and soft on the inside - almost like potatoes in a rustic way, but with a denser structure. Very tasty just with ketchup and beer. Ideal as a side dish for any dishes.

Maria

Recipe author

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Composition / ingredients

Servings:

Potatoes

400

Flour

120

Starch

Butter

Egg yolks

Nutmeg (on the tip of the knife)

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 4 g

Fats 11 % 4 g

Carbohydrates 79 % 30 g

172 kcal

GI: 53 / 0 / 47

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the ingredients.
Step 2:
Wash the potatoes and boil in the peel until tender. Cool slightly and peel.
Step 3:
Mash potatoes in mashed potatoes.
Step 4:
Add butter, yolk, flour and starch to the potatoes. Add nutmeg and salt.
Step 5:
Mix everything and knead the soft dough. It should not stick to your hands, so you may need some more flour during the kneading process.
Step 6:
Form small sausages from the dough.
Step 7:
Heat sunflower oil in a frying pan and fry potato blanks on it until golden brown. If desired, you can deep fry your fingers. Put the finished fingers on a paper towel to drain excess fat.