Potato dumplings

Name: Potato dumplings - Tinca E.
Ingredients: 1kg potatoes; 1 onion; salt; pepper; 2 eggs; parsley leaves; oil; 50g flour.

Appetizers - Potato dumplings by Tinca E. - Recipia

Potato fritters are the kind of snack I always prepare when I want to whip something up quickly with ingredients on hand. They rarely last until the next day. I've noticed they come out crispy on the outside and soft on the inside, and with a bit of fresh parsley, they are much more flavorful. I love that no complicated techniques are needed, just attention to a few details. Quick Info Total time: approx. 1 hour and 10 minutes Preparation time: 30 minutes (for peeling, grating, and shaping) Cooking time: 40 minutes boiling + quick frying on both sides Servings: 4-5 Difficulty: easy Recipe type: vegetarian fritters (with eggs), side dish or snack Ingredients 1 kg potatoes 1 onion (or garlic as an alternative) 2 eggs 50 g flour parsley leaves (to taste) salt pepper oil (for frying) Instructions 1. Wash the potatoes and boil them in their skins in salted water. From experience, 40 minutes is enough for medium-sized potatoes. Check with a fork – it should go in easily. 2. Drain the water, let them cool enough to handle, then peel the potatoes. 3. Grate the boiled potatoes using a large grater. I usually grate them directly into a large bowl. 4. Finely chop the onion (or use garlic if you prefer) and add it to the potatoes. 5. Add salt and pepper to taste. Mix by hand or with a large spoon. 6. Incorporate the eggs and finely chopped parsley. Mix everything evenly. 7. Sprinkle flour on a flat plate. Shape the mixture into small, flat fritters with damp hands. 8. Roll each fritter in flour on both sides. 9. Heat a pan with oil. When the oil is hot, add the fritters for frying. Don’t overcrowd the pan; it’s easier to flip them when there’s space. 10. Fry them until golden brown on both sides, then remove them to a paper towel to absorb excess oil. Why I Make This Recipe Often Potato fritters are made from simple ingredients, I can adapt them quickly, and they disappear from the table. They don’t need meat or cheese, they are hearty and inexpensive. If I have some older potatoes, I use them successfully. They are good both warm and cold. Tips and Variations Tips Boil the potatoes in their skins to prevent them from becoming watery. Don’t overcrowd the pan – fry in batches. If you want crispier fritters, roll them in flour twice. The mixture shouldn’t be too soft; if needed, add an extra tablespoon of flour. Substitutions Onion can be replaced with garlic, especially if you prefer a stronger flavor. I haven’t noticed it affecting the texture. Variations You can occasionally add different herbs (dill or lovage). The base recipe remains with parsley. Some also add spices like paprika or cumin, but I usually keep the recipe simple. Serving Ideas I serve them as they are, with yogurt or sour cream, or as a side dish to a main course. They are also good cold, for lunch or as a quick snack. Frequently Asked Questions Can I make fritters with raw potatoes? No, for this recipe, you need to use boiled potatoes. Raw potatoes won’t bind the same way, and the result will be different. Can I freeze potato fritters? Fried fritters don’t freeze well; they lose their texture and become soft when thawed. It’s best to consume them fresh. If I don’t have flour, can I use something else? For this recipe, flour helps form the crust. I don’t recommend breadcrumbs or other substitutes, as the texture will not be the same. Can I leave the mixture in the fridge until I fry the fritters? The mixture can be kept cold for a few hours, but it may release water. If that happens, mix it again and add very little flour, only if necessary. Nutritional Values The values are approximate for one serving (out of a total of 5 servings): Energy: ~220 kcal Protein: 5-6 g Carbohydrates: 35-38 g Fat: 6-8 g (depends on how much oil is absorbed during frying) Sodium: varies depending on how much salt you use Flour and eggs add a small amount of protein and calories. Fried oil will increase fats, but not all oil is absorbed. If you want to reduce calories, fry with as little oil as possible. Storage and Reheating Potato fritters store well in the fridge, in a closed container, for up to 2 days. To reheat, you can place them in a pan for a few minutes without additional oil, or in the oven, to regain some crispiness. In the microwave, they lose their crispy crust and become softer. Typically, the pan or oven method is better. I do not recommend long-term storage or freezing.

Potato dumplings

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