Hazelnut Potatoes Patate avellana Recipe
Recipe Ingredients for Hazelnut Potatoes Patate avellana
| Amount | Ingredient |
|---|---|
| 1 1 / 2 kg | Potatoes |
| L 1 | Olive oil (for frying) |
| 1 tsp | Salt |
| 100 grams | Hazelnuts (chopped fine) |
Hazelnut Potatoes Patate avellana Recipe Directions
Serve on special feast days, at a special dinner, the Italians Patate avellana. These are rolled in chopped hazelnuts and potatoes. A fine accompaniment to roast meat or game.
Peel potatoes and wash. Out with a teaspoon or two centimeters wide Kartoffelausstecher balls. Pat dry with kitchen paper. Heat oil in a large pot or deep fryer heat to 200 degrees. Potato balls to take a dip to close the pores. Take out. Ten minutes before refueling. During this time, the temperature of the oil can be reduced to 160 degrees. Bullets do not necessarily reflect the fat and ten minutes brown.
Salt and chopped hazelnuts in a shallow dish mix. Potato balls with a slotted spoon, remove from the fat, drain. Contact in the grated hazelnuts and serve hot.
