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Topfenpalatschinken
Salzburg — Mother recipe · en it
A delicious Salzburg specialty, topfenpalatschinken are crispy on the outside and soft on the inside.
📷 Xocolatl (talk) 14:18, 25 August 2013 (UTC) — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 20 min prep + 30 min cottura · 4 porzioni · facile
Ingredients
- 250g of topfen
- 2 eggs
- 100g of flour
- 1/2 cup of milk
- 1/2 cup of sugar
- 1/2 cup of oil
- Salt to taste
- 100g of zucchini
- 100g of carrots
- 100g of onion
- 100g of parsley
- 10 fresh mint leaves
Method
- In a bowl, mix the topfen, eggs, flour, milk, sugar, oil, and salt until you get a homogeneous mixture.
- Wash and cut the vegetables, then fry them in hot oil until they are golden.
- In another bowl, mix the fried vegetables with parsley and mint.
- Form small balls with the mixture and drop them into hot oil, cooking until they are crispy.
- Serve hot with the mixed vegetables on top.
- Enjoy!
The story
Palatschinken are a Salzburg tradition, born as a way to use excess milk in the preparation of topfen, the local cheese.
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