VegetarianAlpine Italian cuisine Street Food

Kartoffelblattln

Name: Kartoffelblattln
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: Alpine Italian
Ingredients: 600 g floury potatoes; 180 g Plain flour; 1 item egg yolk; 30 g Unsalted butter; 5 g Fine sea salt; 1 pinch Ground nutmeg; 200 g clarified butter; 400 g Sauerkraut

Crisp, blistered fried potato-dough discs from South Tyrol, known in Italian as sfoglie di patate, traditionally served alongside warm braised Sauerkraut.

🇮🇹Italy· Trentino-Alto Adige

Prep: 30 min
Cook: 30 min
Total: 60 min
Servings: 4
Difficulty: Medium
Calories: 510 kcal

Ingredients

0 of 8 gathered

Servings

600 g floury potatoes — unpeeled, such as Russet or Bintje
180 g Plain flour — plus extra for dusting
1 item egg yolk — large, lightly beaten
30 g Unsalted butter — melted and cooled slightly
5 g Fine sea salt — divided use
1 pinch Ground nutmeg — freshly grated
200 g clarified butter — for shallow-frying, or lard
400 g Sauerkraut — cooked, seasoned with caraway seeds, for serving

Equipment

•Potato ricer
•Rolling pin
•Deep frying pan
•Slotted spoon
•Pastry wheel
•Baking sheet

Nutrition

Per serving, approximate

Calories: 510 kcal
fat: 24 g
carbs: 64 g
fibre: 6 g
protein: 9 g
calories: 510 kcal

Instructions

1
Boil the whole, unpeeled potatoes in salted water for twenty-five minutes until tender to the tip of a knife.
2
Drain the potatoes, peel them while still hot, and pass them through a potato ricer onto a clean worktop.
3
Allow the potato steam to dissipate for five minutes so the mash cools slightly and loses excess moisture.
4
Add the plain flour, egg yolk, melted butter, salt, and nutmeg to the cooled riced potatoes.
5
Knead the mixture quickly with your hands into a smooth, pliable dough without overworking it.
6
Roll the dough out on a lightly floured surface to a thickness of roughly three millimetres.
7
Cut the sheet into roughly ten-centimetre squares or rounded diamond shapes using a fluted pastry wheel.
8
Melt the clarified butter in a deep frying pan over medium-high heat until a test scrap sizzles vigorously.
9
Fry the dough pieces in small batches for two minutes per side until puffed, golden, and crisp.
10
Lift the fried discs out with a slotted spoon and drain them briefly on kitchen paper.
11
Serve immediately while crisp and piping hot alongside warm, caraway-scented Sauerkraut.

Chef's tips

Work with hot riced potatoes that have rested just long enough to let excess steam escape. Do not overknead the dough, or it will turn sticky and absorb too much frying fat. Keep the frying fat at a steady, medium-high temperature so the pastry blisters promptly.

Ingredient substitutions

clarified butter → sunflower oil or a high-smoke-point neutral vegetable oil
Sauerkraut → lingonberry jam (Preiselbeeren) for the traditional sweet South Tyrolean version

Storage

Best eaten freshly fried, but leftover fried sheets can be refrigerated in an airtight container for up to two days.

Reheating

Reheat uncovered on a baking tray in an oven preheated to 190°C for five to seven minutes until crisp.

Common mistakes to avoid

•Rolling the dough too thick, which leaves the centre dense and heavy instead of light and blistered.
•Overworking the dough after adding flour, making the texture tough and gluey.
•Frying at too low a temperature, causing the dough sheets to absorb excess fat and become soggy.

Serving suggestions

Serve steaming hot straight from the pan on a wooden platter alongside warm, caraway-spiced Sauerkraut.Dust lightly with icing sugar and serve alongside tart lingonberry jam for a traditional sweet market-style treat.