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Potato Krapfen
A classic of Austrian cuisine, Kartoffelkrapfen are crispy on the outside and soft on the inside, perfect for a warm and comforting meal.
📷 Benreis — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 30 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 300g of potatoes
- 200g of flour
- 1 egg
- 1 tablespoon of yeast
- Salt to taste
- Oil for frying
- Sugar for decoration
- Caster sugar for decoration
Method
- Peel the potatoes, cook them until soft, then let them cool down.
- While the potatoes are cooling, mix the flour, egg, and yeast in a large bowl.
- Add boiling water and salt, mix until you get a homogeneous dough.
- Finally, add the mashed potatoes and gently mix.
- Form small balls the size of a walnut and fry in hot oil.
- Drain on paper towels and dust with sugar.
- Serve hot and enjoy this traditional Viennese dish.
The story
Kartoffelkrapfen are a traditional Viennese dish that dates back to the time when potatoes became a common food. Initially prepared as sweets, they were later adapted for the main meal.
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