Upper Austrian potato fingers

Upper Austrian potato fingers

This is a local recipe from the area where I grew up, from my mum's collection of recipes. Never mind fish fingers - I used to love these potato fingers when I was a kid (minus the sauerkraut, which I hated back then). It's totally unhealthy of course, but cheap, filling and yummy, as are most of the traditional farmers' recipes from this part of Austria. Serves 3-4.

  • 500g potatoes
  • 100g coarse wheat flour (type 480 - in Austria, we call it "griffig")
  • 60g semolina
  • 20g butter
  • 1 egg
  • salt

Cook the potatoes, then skin them. Put them in a large bowl with the butter, semolina, wheat flour, egg and salt. Mash the potatoes, then mix and knead everything until you have a smooth mass of potato dough.

Form the dough into thumb-sized, finger-shaped pieces. Heat oil in a frying pan, then fry (or deep-fry) the potato fingers until they are well browned on all sides. Serve with hot sauerkraut.