Fried fritters with sauerkraut

In the Val Pusteria, the best potatoes are used to make these fried fritters, "Erdäpflblattlan", served with sauerkraut. Especially in winter, this hearty dish is a warming and satisfying meal. If you would like to serve a good South Tyrolean wine with it, Gewurztraminer is a good choice.

6 ingredients:

• 500 g potatoes (cooked in their skins the day before, then peeled and grated)
• 200 g flour
• 1 pinch of salt
• 1 egg
• 1 tbsp oil
• a little aniseed

4 steps for preparation:

• Knead the six ingredients listed above into a smooth dough.
• Roll out the finished dough thinly with a rolling pin.
• Now cut the rolled-out dough into squares of about 10 x 10 cm.
• Deep-fry the squares in oil at 180 °C on both sides until golden brown.

Afterwards, you can drain the delicious fritters briefly on kitchen paper and serve them hot with sauerkraut. If you wish, lingonberry jam also goes wonderfully with them.