Eachtlingplattln with Sauerkraut

For the Eachtlingplattln with sauerkraut, first rinse the sauerkraut well and drain in a sieve. Bring beef broth to a boil, add sauerkraut and boil down until almost all the liquid has boiled away.

Strain the cooked potatoes while still hot or press through a potato ricer. Crumble with flour, add curd cheese, egg and salt and knead quickly. Form into a roll and cut into slices about 1 cm thick. Roll these out on a floured work surface with a rolling pin to 3 mm thick slices.

Fry them in the mixture of clarified butter and vegetable oil until golden brown on both sides. Drain on kitchen paper.

Serve Eachtlingplattln with sauerkraut, cream and chives on a platter.

Preparation Tip:

Eachtlingplattln are Erdäpfelkrapfen (potato fritters) - this is what the name of this Salzburg specialty suggests when you know that Eachtling means nothing other than potatoes.

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