Potato doughnuts with sour cream remoulade

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Boil 2 eggs in boiling water for about 10 minutes, then drain and rinse with cold water. Bring 1/4 litre of water, fat, some salt, nutmeg and pepper to the boil. Add flour at once and stir in.

2. 2

   Burn the dough while stirring constantly with the hotplate switched off until it comes off the bottom of the pot as a lump. Put the dough into a bowl and immediately stir in 1 egg. Let the dough cool down a little. In the meantime peel, wash and coarsely grate the potatoes.

3. 3

   Squeeze the grated potatoes well in a tea towel and stir into the dough with the remaining egg. Season the dough with salt, nutmeg and pepper and let it rest again briefly. Peel the boiled eggs. Dice eggs and gherkins.

4. 4

   Wash the herbs, except for some parsley for garnishing, chop coarsely. Mix sour cream with 2/3 of the egg and cucumber cubes and the herbs. Season sauce with salt and pepper. Clean, wash and cut the salad into bite-sized pieces.

5. 5

   Clean and wash the cucumber and tomatoes. Cut cucumber into slices and tomato into eighths. Mix vinegar, mustard, some salt and pepper well, add oil. Heat vegetable fat in a high pot (doughnuts foam strongly when baking) to approx. 175 ° C.

6. 6

   Cut off the dough with a tablespoon of dumpling and let it slide into the fat. Bake each 4 doughnuts in the fat at medium heat for about 5 minutes until golden brown all around. Then drain the doughnuts on kitchen paper and keep warm.

7. 7

   Bake out the rest of the dough in the same way. Mix the salad ingredients with the vinaigrette. Arrange the doughnuts with the salad and some sour cream remoulade. Garnish with the remaining egg and gherkin cubes and parsley.

8. 8

   Add the rest of the remoulade.