How to Make “Zillertaler Krapfen”
We meet in our kitchen at home. Recognizing that after all these years I still know where to find the cooking spoon makes me smile. We prepare the ingredients. The stereo radio player, which is still in its old place, plays the hits of the past. It feels like Radio Tirol channel hasn’t changed its programming since the 1980s. We start preparing the Krapfen while listening to „Self Control“ and „I am from Austria“. It conjures memories of how I had felt in our kitchen as a child, bringing the smells of the food back to my consciousness and allowing that to flood my senses for a moment in time. It’s wonderful. It’s just the same. Except two things have changed: Dad has a kitchen help today, that’s me. And I’m not wearing a belt. Nowadays, I’m wearing stretch trousers.
Difficulty Level: Easy
Cooking Time: 30 minutes
For the dough:
- 500 g rye flour (if you substitute half of the rye flour with wheat flour, the Krapfen will be softer)
- 1 egg
- 250 ml water
For the filling:
- 250 g curd
- 300 g Tiroler Graukäse
- 4 larger sized cooked potatoes
- fresh chives
- sunflower oil (or any other frying oil of your choice), butter oil works well too
Zum Ausbacken: ausreichend Sonnenblumenöl (alternativ Butterschmalz)
Put the flour on a work surface, beat the egg with some water and mix with the flour.
Cut the chives finely.
After boiling the potatoes in their skins, peel and mash them.
Mash the grey cheese as well.
Combine the finely cut chives, quark and grey cheese with the mashed potato and mix well. Add water if the mixture is too set. Season with salt.
Form the dough into a roll and cut into small pieces. Roll out these small pieces of the dough as thin as possible.
Place the potato and cheese filling on top of the thinly rolled out dough. Do not drop too much filling mixture.
Fry in hot sunflower oil on both sides until golden brown. Alternatively, fry in clarified butter.