Fried zeppelins

Category: Vegetable and fruit dishes
Kitchen: lithuanian
Fried zeppelins

Ingredients

Potatoes 5 Kg
Bulb onions 2-3 pcs.
Salt taste
Potato starch for sprinkling
Suitable for filling:
- Any minced meat
- Cheese
- Cottage cheese

Cooking method

  • Divide the potatoes 1: 3 (into four parts).
  • Boil 1 part in a uniform until tender and puree.
  • Prepare the filling for the zeppelin (minced meat, cottage cheese, cheese, etc.)
  • Grate 3 parts raw potatoes and onion on a very fine grater or a special food processor attachment.
  • Follow the above sequence as both the filling and mashed potatoes should be ready by the time you finish raw.
  • Squeeze grated potatoes in small batches through a towel or cheesecloth in several layers, collect all the juice in a separate bowl.
  • Fried zeppelins
  • Squeeze the juice very well, almost dry. When the dough is blended and seasoned with salt, the salt will begin to draw extra moisture out of the raw potatoes, and if you don't squeeze out enough juice, the dough may run out / thin out. If you are the other way around
  • overdo it and dehydrate the potatoes too much, this can be fixed by adding water or hot milk.
  • As a result, you will get mashed potatoes and squeezed grated potatoes almost 1: 1.
  • Fried zeppelins
  • Knead all the potatoes. Salt the dough well.
  • Drain the juice gently, without shaking it; potato starch will remain at the bottom of the dish.
  • Fried zeppelins
  • Add it to the dough.
  • Knead the dough well. It must be plastic for sculpting.
  • Place the dough on a damp palm, form a cake and place the filling in the center.
  • Fried zeppelins Fried zeppelins
  • Align the edges of the cake and mold them together without leaving any air trapped.
  • Fried zeppelins Fried zeppelins
  • Shape the cake into a zeppelin. If you use different fillings, then give different shapes to the cakes to distinguish them - spherical, oblong, with rounded or pointed ends.
  • Roll the flat cakes in starch and place on a board sprinkled with starch.
  • In order to remove the zeppelin from the board (and the zeppelins are glued), "cut" it off the board with a thin or pointed spatula or a wide knife.
  • Fried zeppelins
  • Zeppelins can be boiled in a large amount of salted water over low heat or fried in a pan, covered on all sides.
  • Fried zeppelins Fried zeppelins
  • Cooking time 20-35 minutes, depending on the size and filling (cooked or raw).
  • Bon Appetit!
  • Fried zeppelins
  • You can serve with sauces (mushroom, sour cream, fried cracklings and onions)

The dish is designed for

15 pcs.

Note

I love zeppelins very much. When I visit Lithuania, I do not miss the opportunity to taste them. The very same first decided on this feat, it is not a quick matter. But you can divide some stages, and the day before, boil the potatoes and prepare the filling, sauce.

I am very grateful to the author of the recipe (see link) for detailed instructions and "secrets" of preparation.
🔗

Gasha
Arochka, how delicious it is !!! And how beautiful !!!
Arka
Quote: Gasha

Arochka, how delicious it is !!!
Aha! I really love zeppelins! But I was afraid to do them, I thought it was difficult. It turned out to be simple, but long.
So you get used to CF, HP and other joys that already a couple of hours spent on cooking seem like an eternity!
Ru
Once again looking through the bookmarks, I wonder "when will laziness, mother let go and allow me to take up the zeppelin." Especially since I have long dreamed of trying it with cottage cheese. By the way, how is it? Salt-pepper cottage cheese in the filling, or even dance a thread with a tambourine over it?

From myself I will add a small secret - a variant of facilitating the task. You can not rub the raw potatoes and then squeeze through cheesecloth, but pass through a juicer, and then combine the juice and "cake".
Arka
Quote: Ru

Especially since I have long dreamed of trying it with cottage cheese. By the way, how is it? Salt-pepper cottage cheese in the filling, or even dance a thread with a tambourine over it?
I only read about cottage cheese: cottage cheese, egg, salt, mint. I did it myself with blue cheese, it was sooo tasty.

Regarding the connection of cake with juice, I am not sure that dry fibers will take moisture back. I won't insist, because I haven't tried it, and I don't have a juicer. Did you do that?
Ru
Quote: Arka

Regarding the connection of cake with juice, I am not sure that dry fibers will take moisture back. I won't insist, because I haven't tried it, and I don't have a juicer. Did you do that?

Personally, I don't. I have never done zeppelin yet. But my mother uses the same method quite actively.
Eugene
Arka, Nata, thanks for the recipe for zeppelin, I wanted to cook them for a long time, but there was no such detailed recipe!
Twig
This is the first time I see zeppelins fried. We always eat boiled ones (all my relatives live in Lithuania)
About the advice to drive through a juicer - definitely not!
Although I thought about it. There are juicers that produce raw cake. Probably you can. I just got used to my old animal machine, there the cake is almost dry, I would not experiment with it.

Another "secret" - dry mixes for zeppelin are sold in Lithuania. On the box in the recipe it says something like dilute with water and scones, but we do it differently, mix the dry mixture with raw potato mass, this replaces boiled potatoes and you do not need to strain the juice with raw.
Arka
Evgeniya, but not for that yet. Here's how you try, come share. Good?




Twig, I ate deep-fried in Vilnius.

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