Potato buns
Potato pancakes are a Tyrolean specialty made from potato dough , which is cut into bite-sized pieces and fried in butter. They are served both as a main course with sweet or savory side dishes and as an accompaniment to meat dishes.
Paunzen are similar to Italian gnocchi , but the difference is in the way they are prepared.
The origin of the dish lies in the rural kitchens of the Tyrolean mountain population, nowadays the dish is only known to the elderly. Originally, Paunzen were prepared in January with the leftover potatoes.
preparation
Boiled potatoes are peeled, mashed and mixed with curd cheese , non-slip flour, egg, salt, pepper and nutmeg to form a dough. The dough is then shaped into a roll and pieces 1–2 cm long are cut off and flattened a little. Then butter is heated in a pan and the pancakes are fried in it for about 15 minutes until golden.
In some kitchens, the Paunzen are cooked before they are fried.
Compotes, bacon and / or sauerkraut and milk are also served. Alternatively, potato pancakes are served as an accompaniment to hearty dishes such as meat dishes.
Web links
Individual evidence
- ↑ Food & Drink Tyrol. Down to earth and good. In: Süddeutsche.de . Retrieved on January 17, 2019 (section: SZ.de travel guide in cooperation with Marco Polo ).
- ↑ Braised Lammschlögel by Alfred Miller. In: tirol.orf.at . December 10, 2012, accessed January 17, 2019 .