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Glarner Schabziger Krapfen
Savory cheese fritters from the Glarus region, featuring the unique Schabziger cheese, mixed with potatoes and herbs, then fried to a golden crisp.
🧂 Ainekset
- 500 g Potatoes(peeled and grated)
- 100 g Schabziger cheese(finely grated)
- 1 large Egg
- 4 tbsp All-purpose flour(plus more for dusting)
- 2 tbsp Fresh chives(finely chopped)
- 1 tbsp Fresh parsley(finely chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- for frying Vegetable oil
👨🍳 Ohjeet
- 1
Squeeze excess water from the grated potatoes using your hands or a clean kitchen towel.
💡 Ammattilaisvinkit: Ensuring the potatoes are as dry as possible will result in crispier fritters. - 2
In a large bowl, combine the grated potatoes, grated Schabziger cheese, egg, flour, chives, parsley, salt, and pepper.
💡 Ammattilaisvinkit: Mix until all ingredients are well incorporated and form a cohesive batter. - 3
Heat about 2-3 cm of vegetable oil in a large skillet over medium heat.
💡 Ammattilaisvinkit: The oil is ready when a small drop of batter sizzles immediately. - 4
Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon.
- 5
Fry for approximately 4-5 minutes per side, until golden brown and crispy.
💡 Ammattilaisvinkit: Maintain medium heat to ensure the fritters cook through without burning. - 6
Remove the fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
💡 Ammattilaisvinkit: Serve immediately while hot and crispy.
💡 Ammattilaisvinkit
- ✓Schabziger is a very hard, aged cheese with a distinct flavor. If unavailable, a very sharp, aged cheese like Parmesan or Pecorino Romano could be a substitute, though the flavor will differ.
- ✓For extra crispiness, ensure the grated potatoes are thoroughly dried.
- ✓These fritters can also be baked at 200°C (400°F) for about 20-25 minutes, flipping halfway, for a less oily version.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of nutmeg to the batter for extra warmth.
- Serve with a dollop of sour cream or a herbed yogurt dip.