Recipe#6264

Title: KARTOFFELLOIBLA (SWABIAN CROQUETTES)

  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and
  Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
  1976. (Translation/Conversion: Karin Brewer) Posted
  by:  Karin Brewer, Cooking Echo, 8/92

 500       g            Potatoes (a generous lb)
   1                    Egg
   2       tb           To 3 tb cream
                        A little flour
   1       d            Sugar
                        Salt to taste
                        Pepper to taste
 125       g            Lard or butter (1/2 cup plus
                        -1 Tbsp)
  Finely grate the freshly boiled, peeled potatoes while
  still hot.  Add the cream, egg, and flour and knead
  into a dough.  Let the dough rest for 1/2 hour.  On a
  floured surface, roll out the dough to about a
  finger's width. With a glass, cut out small circles.
  Cook in melted fat until golden brown on both sides.
  
  Serve as main course along with stewed fruit, or as
  side dish with roast pork.
  
  In Hungary, this Swabian dish is known as
  'Burgonyalangos'.
  
  Serves 4.