Best 4 Potato Ballskartoffelkloesse Pronounced Kleasa Recipes

POTATO BALLS

Steps:

• In a bowl, beat eggs. Add potatoes. Combine the flour, baking powder and salt; stir into potato mixture. , In a large saucepan or kettle, heat about 1 in. of oil to 375°. Drop mixture by heaping teaspoonfuls, four or five at a time, into hot oil. Fry 2-3 minutes or until golden brown, turning once. Watch closely since they brown quickly. Drain on paper towels. Serve immediately.

GERMAN POTATO DUMPLINGS (KARTOFFELKLOESSE)

Steps:

• Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes. Drain and let cool until easily handled.
• Meanwhile, melt butter in a skillet over medium heat. Add bread cubes; cook and stir until golden brown and crunchy, 4 to 5 minutes. Remove from heat and transfer bread to a bowl using a slotted spoon. Reserve the browned butter in the pan.
• Peel potatoes and place them in a large bowl. Mash and season with salt, pepper, cayenne, and nutmeg. Stir in eggs and mash until combined. Add flour; stir just until flour disappears. Do not overmix dough.
• Bring a pot of salted water to a simmer. Dampen hands with water and scoop a spoonful of the dough onto your palm. Shape into a circle, make a light indentation in the center, and place 2 or 3 croutons inside. Roll into a smooth ball, sealing in the croutons. Repeat with remaining dough and croutons.
• Use a large spoon to lower dumplings into the simmering water, one at a time. Cook until they float to the top, 1 to 2 minutes. Cover and simmer over medium-low heat until set, flipping dumplings over halfway, until 20 minutes.
• Place dumplings on a serving plate. Drizzle with reserved browned butter. Crumble remaining croutons on top and garnish with chives. Let dumplings firm up slightly before serving, about 10 minutes.

POTATO-BALLS II - KARTOFFELKLOESSE (PRONOUNCED KLEASA)

Steps:

• 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.

POTATO-BALLS/KARTOFFELKLOESSE (PRONOUNCED "KLEASA")

Steps:

• Grate the raw potatoes real fine.
• Add some baking soda so they don't turn brown.
• Set aside so the water can come out.
• Pour into a cotton-bag and squeeze until no more moisture comes out.
• Catch the liquids that come out and save in bowl.
• let sit so the starch can sink to the bottom.
• Then put the raw potatoes back in another bowl.
• Mash the boiled potatoes and add to the raw potatoes.
• Now very careful and slowly pour the water out of the bowl and save the starch because you need to add it to the potatoe-mixture.
• Add a little bit of salt and knead well.
• Cut the bread in small dices and toast in some butter to a golden brown.
• Form fist sized balls (form the balls with cold moist hands).
• poke a hole in the middle and put some bread dices in the hole, close back up.
• In a big pot with almost boiling water let them.
• simmer for about 20 minutes Don't boil other than that you'll have Potato Soup.