Preparation
- Peel the potatoes, boil and press through the potato ricer.
- Finely dice the onion and garlic clove.
- Coarsely grate the courgette and carrot, squeeze well and add to the potatoes with the onion and garlic clove.
- Add the eggs and spices and mix well.
- Take portions of about 40 g each from the potato dough, roll into balls with wet hands and press flat (slices should be about 1cm thick).
- Prepare a breading line with flour, beaten eggs and Panko breadcrumbs.
- Dredge the dumplings one after the other in flour (tap off excess flour), eggs and panko breadcrumbs.
- Heat the oil (approx. 1 cm high) in a large frying pan (not too high), fry the dumplings until golden brown and drain on kitchen paper.
- Serve with sauce (e.g. mushroom sauce), dip or mixed salad.
