Zillertal pancakes

1. Stage

Mix both types of flour, add a pinch of salt.

2. Stage

Knead, adding milk until the dough is stiff. The recipe didn't specify exactly how much milk, I measured while kneading, you may have more or less. The dough will be very steep, but homogeneous. For elasticity, add 3 tbsp. of hot water and knead well, powdering the board with wheat flour.

3. Stage

Boil the potatoes in the jacket, cool and mash them with the curd. Then salt well (the dough is not salted) and add green onions.

4. Stage

Roll the dough into sausages and cut the sausages into small pieces, for a total of 40 pieces.

5. Stage

Roll out each piece into a thin tortilla. But not too thin, because when you fry the thin places burst and the filling flows out.

6. Stage

Place 1 tsp (with a handful) of the filling on the flatbread and pinch the edges like dumplings.

7. Stage

And then press down on the seam with the palm of your hand to make the pancakes into an elongated shape.

8. Stage

The pancakes are great if the dough starts to stick to your hands, sprinkle lightly with wheat flour.

9. Stage

Pour oil to the middle of the pan, heat it well and fry the fritters until golden.

10. Stage

Enjoy!