Potato fritters with cabbage - Recipe from South Tyrol
In this superb farmer's dish from the Pustertal Valley, sauerkraut is combined with a fried potato dough.
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Ingredients
- 600 g floury potatoes
- 2 egg yolk
- 2 dspn melted butter
- 400 g flour
- 1 Pinch salt
- oil for frying
- 500 g cooked sauerkraut
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