When the aroma of fresh flat fritters wafts in grandma’s kitchen, there’s no stopping me and my family. As quick as you like the big table is occupied with lots of hungry mouths.
There’s lots of different variations of “Blattlkrapfen”, in the district of Pinzgau they are square and hot fritters, in Lungau they’re called rabbits ears and in Upper Austria pillow corner. However, it’s a fact that these aromatic, fried specimens with crispy sauerkraut with bacon are a feast for the palate and soul.
Grandma and I will now show you how to prepare this hearty dish in our way.
Many in our region know this recipe inside out, but for those of you who are making them for the first time you’ll need the following for 6 portions of “Blattlkrapfen” with sauerkraut:
Create the mouth-watering aroma of Pongau “Blattlkrapfen” in your kitchen.
photo credits: Fabia Marie Huber