Preparation
- Heat deep fryer to 175°C.
- Place Burgis dumpling dough in a bowl and knead well. Add starch flour, breadcrumbs and spices and knead.
- Roll out the dough with a rolling pin to a thickness of approx. 1cm, cut into sticks, place in the hot oil and deep-fry for 2 - 2.5 min. until crispy (fries should still be soft inside).
- Drain on paper towels and serve with ketchup or dip.
Tip: Spices can be replaced by other spices (e. g. paprika, cayenne pepper, chili...) or spice mixtures (e. g. Western Smoky Rub, Garam Masala...). If using spice blends, possibly reduce or omit the salt in the recipe, as most spice blends contain salt.
The dough can also be portioned with a spaetzle press, which creates curly fries. To do this, portion the dough into a spaetzle press and press it into the fryer just above the hot oil.
For children, the rolled dough can be cut into fun shapes using cookie shapes.
