Vogerlsalat with Pumpkin Seed Oil and Erdäpfelstangerln




Rating: 4.01 / 5.00 (111 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:



For the marinade:






For the potato sticks:











For the garnish:



Instructions:

For the sticks, grate the potatoes with a coarse horseradish grater.

Mix well with the other ingredients and season to taste.

The mass should be nice and mushy, but not too liquid.

Pour the mixture into a pastry bag.

Place the spring roll dough sheets on a kitchen towel and coat completely with egg white.

Spread the potato mixture on the first third of the dough to the thickness of your thumb.

Fold in the left and right side edges about 1 cm and roll up the dough into tight rolls (about 2 cm wide).

Fry the sticks in hot oil at approx. 180 °C until crispy and drain well.

For the Vogerl salad, mix well the marinade with pumpkin seed oil, apple cider vinegar, salt and garlic, arrange on deep plates and serve with the Stangerln.

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