Even if Kartoffelkloesse may be difficult to pronounce, these German-style potato pancakes are easy to make. Mashed Idaho potatoes are mixed into a shallot and black-garlic infused batter then boiled and pan fried until tender and golden. Serve alongside Beer-Braised Pork Belly for a gemutlichkeit feast.
German Potato Dumplings
Prep time: 4 hours
Cook time: 55 minutes
2 1/2 lbs.
|3 T||King Shallot Black Garlic|
|2 T||Butter, melted|
|1/2 T||King Shallot Black Garlic|
|1 T||Parsley, chopped|
- Place skin-on potatoes in a pot. Cover with cold water, then bring potatoes to a boil. Boil for 15 to 20 minutes, until tender. Drain, cool, then peel off the skin. Rice or mash the potatoes into a bowl, then cover, and refrigerate 4 hours, or overnight.
- In a mixing bowl, combine the breadcrumbs, cornstarch, King Shallot, butter, and eggs. Fold in the chilled potatoes, then form into 18 dumplings. If the dough is too sticky, add more cornstarch, 1 tablespoon at a time.
- Bring a large pot of salted water to a boil. Add dumplings to the water, then simmer, uncovered for 15 to 20 minutes. Remove with a slotted spoon and set aside to cool for 10 minutes.
- Melt butter in a large skillet. Sear dumplings 1 minute per side, season with additional King Shallot, then serve warm with fresh parsley.