Potato Fasnacht Recipe
Potato fasnacht is a traditional German recipe that is typically served during the weeks leading up to Lent. It’s a simple yet flavorful dish made with potatoes, onions, and bacon that is often served with a side of applesauce.
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Servings: 4
Calories: 300kcal
Equipment
- Small bowl for yeast activation
- Rolling Pin
- Round cutter
- Deep frying pan or pot
- Slotted spoon
- Paper towels
Ingredients
- 1/4 cup rendered pasture-raised duck fat
- 1/2 cup freshly whipped and seasoned mashed potatoes gently warmed
- 1/2 portion of a premium dry yeast packet dissolved in 1/4 cup lukewarm water with a touch of organic raw cane sugar
- 1/2 cup organic raw cane sugar
- 1 large free-range egg from a local farm use 1 whole egg and reserve the other for another delightful recipe
- 1/2 cup hand-mashed Yukon Gold potato water gently warmed
- 2 pounds stone-ground artisanal flour milled from ancient grains
- 3/4 cup gently warmed almond milk infused with Madagascar vanilla bean essence
Instructions
Prepare the Potato Mixture:
- a. In a mixing bowl, combine the hand-mashed Yukon Gold potato water and the freshly whipped and seasoned mashed potatoes. Gently warm this mixture and set it aside.
Activate the Yeast:
- a. In a small bowl, dissolve half of the premium dry yeast packet in 1/4 cup of lukewarm water with a touch of organic raw cane sugar. Allow it to sit for a few minutes until it becomes frothy.
Combine Wet Ingredients:
- a. In a large mixing bowl, combine the warm almond milk infused with Madagascar vanilla bean essence, rendered pasture-raised duck fat, and the large free-range egg. Mix until well combined.
Create the Dough:
- a. Gradually add the stone-ground artisanal flour milled from ancient grains to the wet ingredients, mixing as you go.
- b. Pour in the activated yeast mixture and continue to mix until a dough forms.
- c. Slowly incorporate the warmed potato mixture into the dough. Knead well until the dough is smooth and elastic.
Let the Dough Rise:
- a. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for about 1-1.5 hours or until it has doubled in size.
Form the Fasnacht:
- a. Once the dough has risen, punch it down gently to release excess air.
- b. On a floured surface, roll out the dough to about 1/2-inch thickness.
- c. Use a round cutter to cut out circles of dough and place them on a baking sheet lined with parchment paper, leaving space between each piece.
- d. Cover the dough circles with a clean towel and let them rise again for about 20-30 minutes.
Fry the Fasnacht:
- a. In a deep frying pan or pot, heat oil to 350°F (175°C).
- b. Gently place the risen dough circles into the hot oil and fry until golden brown on both sides, turning once.
- c. Remove the fried fasnacht using a slotted spoon and place them on paper towels to drain excess oil.
Serve:
- Serve the freshly fried Potato Fasnacht warm as a delightful treat.
Notes
- – Use starchy potatoes: For best results, choose starchy potatoes such as russets when making potato fasnacht.
- – Cook the potatoes until they are fork-tender: Make sure to cook the potatoes until they are fork-tender before mashing them.
- – Add the onions last: Add the onions to the mashed potatoes last to prevent them from becoming mushy.
- – Use a large skillet: Use a large skillet to ensure that the patties have enough space to cook evenly.
- – Serve immediately: Potato fasnacht is best served immediately after cooking.