VOLUME 1 - Kilimanjaro Foods

Thueringer Kloesse
1 Servings
18 large,floury potatoes
1 (about 5 kg)
1 salt
2 stale rolls
30 g butter (or margarine)
Peel, wash and dry the potatoes. Grate 12 potatoes finely and let
them drain through a cloth (muslin is best). Collect the liquid so that
the starch can settle. Squeeze the grated potatoes very well, in a
cloth, or better, in a juice extractor. Loosen the dried, grated
potatoes between the hands and mix with salt (about 2 tea-
spoonsful) and the settled starch (about 5 tablespoonsful). Cut the
rest of the potatoes into pieces and soft-boil them in salted water.
Meanwhile dice the rolls and fry them in the butter or margarine.
Vigorously boil some salted water in a saucepan and keep it just on
the boil. Mash the boiled potatoes in the cooking water into a thick
paste.
In a closed pan ( take care - spray! ) bring the paste to the boil.
Pour the boiling paste in portions over the cold, grated potatoes and
immediately stir vigorously with a wooden spoon. Stir the cold paste
with the hot paste until the mixture is well bound and has a glassy
shine.
Dip your hands into cold water. This should stop the paste from
sticking. By hand take Kloss-sized pieces from the paste, press a
hollow in the middle, and put 4 bread-cubes in the hollow. Press
the paste well over. With wet hands form into 12 round Kloesse.