6 to 8 (medium size) potatoes
1/4 cup flour
1 tsp. salt
1/4 tsp. ground nutmeg
2 Tbsp. Margarine or butter
3 slices bread, cut into cubes
Cook potatoes in water until tender.
Cover and refrigerate for 12 to 24 hours.
Peel and finely chop cooked potatoes or mash thoroughly.
In a medium bowl, combine potatoes, flour, eggs, salt and nutmeg to form a firm but light paste. If the mixture is too moist add flour as needed. (This will keep the dumplings from falling apart during cooking)
Melt margarine in a large skillet.
Add bread cubes and saut? until golden brown.
Working with floured hands, form potato paste into a roll about 2 1/2 inches in diameter.
Cut the roll in 8 to 10 pieces.
Form pieces into dumplings putting a few sauteed bread cubes in the center of each dumpling.
Bring a large pot of salted water to a boil.
Add dumplings one at a time and simmer for about 15 minutes.
Dumplings are done when floating on top.
Remove dumplings with a slotted spoon drain well.
How to Make Kartoffelkloesse
Kartoffelkloesse is potato dumplings with some other ingredients mixed in.
To make Kartoffelkloesse, boil potatoes for about 10 minutes. Remove the skin and mash them to a consistency similar to dough for pasta. Mix in flour and salt until you get a hardball of dough that is difficult to knead by hand; set aside while introducing eggs, butter, and more flour into the mixture until it becomes more of a batter.
Whip the egg whites until stiff. Then fold them in with the rest of the ingredients, and mix well.
Knead the dough for about 3 minutes to get rid of air bubbles. Form into little balls about the size of a golf ball or larger (how large depends on how much filling you put inside.
Then break off pieces of the dough and roll them into balls and put them on a floured surface to let them dry a little bit before you fry them in oil so they don’t fall apart too much.
Kartoffelkloesse can be eaten by themselves, in a soup or with any kind of meat.
How to Pronounce Kartoffelkloesse
Kartoffelkloesse is pronounced “kar-tof-fuhl-kloce” but the “o” should sound like “ow”.
What is Kartoffel Klöße?
Kartoffel Klöße is mashed potatoes that have been formed into small balls and then deep-fried. The potatoes are usually mixed with a little flour, eggs, and seasoning after mashing to help with forming the shapes.
Kartoffel Klöße is one of those comfort foods that remind me of my childhood. My mom used to make these very often. And I really enjoyed eating them when she made them. When I went gluten-free, I was quite sad that I couldn’t enjoy this dish anymore. The constant craving for fried potatoes has been one of the hardest things about being gluten-free.
After trying my hand at frying some sweet potatoes last week and finding out they tasted amazing when baked instead, I decided to try something similar with regular potatoes today.
My husband offered to take me shopping, so we went to Meijer. I picked up a few things for my experiment and told him I’d make fried potatoes with the leftover sweet potatoes. I was also hoping someone else would have some normal potatoes to try that way I could compare the two.
But when we went home, my husband had bought regular potatoes and no sweet potatoes! Figures 😉 So instead of making a combination dish with both kinds, I decided to just focus on getting the Kartoffel Klöße right.
After making these dishes on my own, I discovered that they were just as good as regular potato wedges without all the gluten. These crispy little balls of potatoes are amazing!
It’s difficult to tell if there is any difference in taste at all now. Looks might be slightly different, but it really doesn’t matter.
See Related: History of Wine in Germany
How Long Does it Take to Make Kartoffel Klöße?
It depends on how complex the dish and the recipe are, but cooking it from start to finish could take anywhere from 30 minutes to an hour or so.
Are the Ingredients in Kartoffel Klöße Healthier Than Regular Potato Dumplings?
Kartoffel Klöße is a variation on German potato dumplings. Potatoes are a good source of vitamin C and B vitamins, including vitamin B6 which helps make red blood cells, and folate which helps your heart stay healthy.
Kartoffel Kloesse is made with potatoes, cream, milk or buttermilk, flour (all-purpose), eggs, butter (optional), salt, and pepper. The dish may be seasoned with nutmeg or egg nog.
See Related: History of Beer in Germany
What Does Kartoffel Klöße Taste Like?
Kartoffelskloesse can be described as a soft, tender dumpling with a light-textured, creamy texture. The creaminess comes from the addition of cream or milk to the dough mixture and also from being in liquid form during cooking. Its taste is somewhat sweet and has a subtle flavor of buttermilk or cream.
Depending on where you live in Germany, this side dish is served as an appetizer, main course, or dessert.
Kartoffel Kloesse is considered one of the most traditional German dishes and Spätzle has been enjoyed for hundreds, if not thousands of years!