Potato Fritters

For the potato fritters, boil milk with butter, salt, pepper and nutmeg. Add flour and stir until the dough separates from the edge of the pot. When cooled, mix in the egg.

Press potatoes through and mix with choux pastry. Cut small dumplings with a spoon and bake floating in hot fat or on a prepared baking sheet in the oven. Can also be formed into dumplings and boiled in salted water. They are then slimmer in taste.

Under the mass can still cooked, well drained vegetable cubes, ham cubes, fresh herbs finely chopped add. The potato fritters go very well with game, lamb and beef.

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