Prep 20 mins
Cook 20 mins
Another German recipe, this is a little different version of the Potato Balls
Make and share this Potato-Balls II - Kartoffelkloesse (pronounced Kleasa) recipe from Food.com.
- Grate the raw potatoes into a bowl with luke warm water.
- Squeeze the water out of the potatoes through a cotton-bag or a kitchen towel, saving the water in an extra bowl to get the starch on the bottom -- this is an old recipe, save the starch to use it for ironing ;-) -- return to the bowl.
- Bring the milk to a boil and pour over the raw potatoes.
- Rice the boiled potatoes and mix everything together, knead.
- Cut the bread in small dices and toast in some butter to a golden brown.
- Form fistsize balls with the potato dough.
- Punch a hole in the middle and put some bread dices in the middle, close back up form the balls with cold moist hands.
- Drop into the boiling water, let boil once, then just let simmer for 20 minutes.
- Take out of the salted water.
- If you want to freeze them, take them out after 15 min.
- Set loose on a sheet and prefreeze.
- Then wrap them up each one single in aluminum foil and freeze To serve: put the balls in cold salted water, bring to a boil and let simmer then for about 10 min.
- They swim up when they're done.
I think the recipe may have been too wet. Also, this is the way my grandmother made them (she was Gottsheer) except she added cooked chopped bacon to the dough before forming it. They turned bluish in the water, but they tasted great and sometimes when they were boiles and drained, she would fry them in a little bacon grease. (Yes I have had a quintuple bypass, and yes it was worth it) ;-)
I followed the directions, but something must have gone wrong because the potato-balls fell apart in the boiling water. I ended up-reforming them and baking them instead.