Directions
- 1Peel the potatoes.
- 2Cut the potatoes into pieces.
- 3Rinse the potatoes in a bowl with water.
- 4Put the potatoes in a pot with water.
- 5Add coarse salt to the pot.
- 6Boil the potatoes for 20 minutes.
- 7Drain the potatoes through a sieve.
- 8Season with a mix of pepper and coarse salt, both ground in a mortar.
- 9Mash the potatoes into a puree.
- 10Grate the carrot.
- 11Melt the butter in a pan.
- 12Sauté the carrot and add it to the puree.
- 13Add finely chopped parsley to the puree.
- 14Add grated mozzarella to the puree.
- 15Mix well.
- 16Shape a rectangle from the puree.
- 17Cut equal rectangles from the puree.
- 18Crack two eggs into a tray.
- 19Add sour cream to the eggs.
- 20Season with black pepper and salt.
- 21Mix with a whisk.
- 22Sift flour into the mixture and mix again.
- 23Soak the potato slices in the liquid batter.
- 24Fry the slices in a pan with vegetable oil.
- 25Fry for 5 minutes on both sides until browned.
Ingredients
- 500 g potatoes
- 1 l water
- 3 g coarse salt
- 3 g mixed peppercorns
- 3 g coarse salt
- 1 pc carrot
- 30 g butter
- 30 g parsley
- 100 g mozzarella
- 2 pc eggs
- 300 g sour cream
- 1 g black pepper
- 2 g salt
- 100 g flour
- vegetable oil
Equipment
bowlpotsievemortarpanwhisk
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