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Kartoffelloibla (swabian croquettes)

Yield: 4 servings

Ingredients:

• 500 g Potatoes (a generous lb) Salt to taste
• 1 Egg Pepper to taste
• 2 tb To 3 tb cream 125 g Lard or butter (1/2 cup plus A little flour -1 Tbsp)
• 1 ds Sugar

Instructions:

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. 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

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