Best 2 Croatian Potato Restani Krumpir Recipes

CROATIAN POTATO "RESTANI KRUMPIR"

Croatian Potato

This is side dish we eat with sarma or stuffed green peppers or paprikas, goulash, or any dish during winter times where you have some kind of sauce. It is also very good with sauerkraut and sausages, blood sausages, sour turnip or similar food.

Provided by nitko

Categories Potato

Time 1h45m

Yield 5 portions, 5 serving(s)

Number Of Ingredients 4

Ingredients

500 g potatoes
100 g onions (or one medium onion)
15 g lard (or oil but not olive oil or butter)
salt

Steps:

Do not peel potato, just wash the dirt and put it in cold water and cook until soft (about 1 hour).
In the meantime sauté sliced onion until soft or almost brownish. Peel cooked potato (carefully because it is hot) and slice it.
Add salt and into onion and lard and fry it just until potato starts to hold of the pot (up to 5 min). Serve hot.

Nutrition Facts : Calories 112.5, Fat 3.1, SaturatedFat 1.2, Cholesterol 2.9, Sodium 6.6, Carbohydrate 19.5, Fiber 2.5, Sugar 1.6, Protein 2.2

CROATIAN BREAD DUMPLINGS

Croatian Bread Dumplings image

I am submitting this after a recipe request for this meal. It is usual side dish we eat with sauerkraut, "sekeli goulash" or other meat goulash or paprikas recipes. It is very easy. This is recipe from Cooking High School from Zagreb, Second year. I have added parmesan because my experience says it will coagulate better and would prevent eventual crumbling while cooking. This amount of ingredients is for feeding a platoon, so for domestic use reduce ingredients.

Provided by nitko

Categories Breads

Time 40m

Yield 30 dumplings, 25 serving(s)

Number Of Ingredients 12

Ingredients

1000 g white bread
800 ml milk (2,8% fat)
200 g flour (all purpose)
6 eggs
120 g pancetta
50 g fresh parsley (minced leaves)
35 g butter
50 g breadcrumbs
30 ml oil
80 g onions
30 g parmesan cheese (grated)
30 g salt

Steps:

Remove crust from bread. Cut the rest of bread into small cubes and dry them in oven. They must become crunchy.
Make dough mixing milk, flour, eggs, parmesan and salt. Pour over crunchy bread.
Finely mince onion. Cut bacon into small pieces and fry them but not too much. Bacon will drain some lard, so add oil and sauté onion until becomes translucent. Add parsley leaves and bacon and put it into dough.
Mix well and leave at least half an hour in refrigerator.
Make balls with your hand. They must be not larger than tenis balls. To do it better, put your hands in cold water before you form each ball. Put balls into boiling water and cook about 20 minutes. The balls must float, that is the indication they are done.
Before serving fry in a frying pan some breadcrumbs on butter. Put bread balls on hot butter just for few seconds to cover them with breadcrumbs. For four persons reduce amount of ingredients to 1/4.

Nutrition Facts : Calories 207.9, Fat 6.4, SaturatedFat 2.5, Cholesterol 59.2, Sodium 812, Carbohydrate 29.8, Fiber 1.4, Sugar 2.1, Protein 7.2

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