Potato Taler with Cheese

Cook the potato slices in boiling hot water for 10-15 min. until tender, drain and drain thoroughly.

Mix breadcrumbs, cheese and chili and put in a shallow dish. Pour the egg mixture into another plate.

Dip the potato slices into the egg mixture and then roll them in the breadcrumbs until they are completely coated with it.

Heat the oil to 180-190 °C in a large saucepan or deep fryer. Fry the dumplings in several batches for 4-5 minutes until they are golden brown.

Remove the potato dumplings with a slotted spoon, drain them on paper towels and keep them warm while you fry the next ones.

Arrange the potato taler on heated plates, perhaps dust with chili and bring to the table on the spot.

The potato dumplings can be served as a snack on their own or as an accompaniment to a fish meal.

You can also coat the potato thalers with the breadcrumb mixture and then keep them in the refrigerator until you fry them.

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