Maluns
Maluns is a hearty and rustic dish from the Engadin region of Graubünden, made from grated potatoes that are pan-fried until golden and crispy. It's often served as a side dish or a light main course with accompaniments like apple sauce or cheese.
🧂 Ingredients
- 1 kg Potatoes(starchy, like Russet or Yukon Gold)
- 2 tbsp All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 4 tbsp Butter or clarified butter(for frying)
- 4 servings Apple sauce(for serving)
- 100 g Grated cheese (e.g., Gruyère or Sbrinz)(optional, for serving)
👨🍳 Instructions
- 1
Peel the potatoes and grate them using the coarse side of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
- 2
Transfer the squeezed potatoes to a bowl. Add the flour, salt, and pepper. Mix well to combine.
- 3
Heat 2 tablespoons of butter or clarified butter in a large non-stick skillet over medium-high heat.
- 4
Add half of the potato mixture to the skillet, spreading it into an even layer. Cook for about 8-10 minutes, without stirring too much, until the bottom is golden brown and crispy.
- 5
Flip the potato mixture (you may need to do this in sections) and add the remaining 2 tablespoons of butter. Cook the other side for another 8-10 minutes until golden and crispy.
- 6
Break the Maluns into smaller pieces with a spatula as it cooks. Ensure it's cooked through and crispy.
- 7
Serve hot, accompanied by apple sauce and optional grated cheese.
💡 Pro Tips
- ✓Squeezing out as much liquid as possible from the potatoes is crucial for crispy Maluns.
- ✓Don't overcrowd the pan; cook in batches if necessary.
- ✓Clarified butter is ideal for frying as it has a higher smoke point.
🔄 Variations
- Add finely chopped onions or herbs like chives to the potato mixture.
- Serve with fried eggs for a more substantial meal.
- Incorporate some grated cheese directly into the potato mixture before frying.