BLUE WINDOW | Food Travels in the Alps | Maluns (toasted potato lumps)

SWITZERLAND
maluns-lowres
  • 1 kg potatoes, whole, boiled, rested overnight, peeled, grated
  • 300 g white spelt / white wheat flour
  • 50 g butter
  • 10 ml peanut oil / vegetable oil
  • 10 g sea salt

Mix potatoes with the flour and salt to form small lumps. If they are too sticky add more flour.

In a large heavy based frying pan over a high heat, melt the oil and half the butter.

Reduce heat to low, throw in the floured potato pieces.

Using two wooden spatulas, distribute around the pan until the maluns are brown, about 30 to 40 minutes.

Finish with the remaining butter.

Serve with apple sauce, a few slices of Andeer Traum and Andeer Via Spluga cheese on the side.

Maluns were traditionally made with flour combinations – barley, cornmeal or wheat.

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