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!