For the dough:
3 grated English potatoes
½ grated onion
½ cup grated Parmesan cheese (50g)
1 egg
1 tablespoon wheat flour (10g)
½ tablespoon baking powder (7g)
½ teaspoon salt (4g)
Kingdom pepper to taste
Parsley to taste
For frying:
1 cup of Soya Sunflower Oil (250ml)
For the sauce:
150g cream cheese
1 unit of UHT cream (200 g)
Juice and zest of one lemon
Salt to taste
3 sprigs of chopped chives
For the dough:
In a bowl, mix all the ingredients together.
Heat the oil to 160°C in a frying pan. Using a spoon, carefully place the dumpling dough in the pan to fry. Let them brown on both sides, then remove the pancakes with a slotted spoon and let them drain on a wire rack or paper towel.
For the frying oil, mix the ingredients together.
For the sauce: In a bowl, mix all the ingredients until it becomes a smooth cream. Serve immediately. Variation: If you prefer, you can replace some of the potatoes with grated carrot or add a touch of spice with nutmeg or dried herbs. Sauce:
