by Sepp
(Oshkosh,Wis. USA)

This is a recipe brought over to USA by German-Bohemian Immigrants.


  • 6 Idaho potatoes, peeled, boiled, cooled, mashed
  • Equal amount of white flour (self-rising best)
  • 1 deep fat fryer, (Fry Daddy works good)
  • Oil of choice

    Mix mashed potato mixture with flour until of pea-sized consistency. If too dry add a little milk; if too wet add more flour.

    Place mixture in large flat glass dish or casserole, grease pan well first.

    Flatten mixture until top is flat. Cover and place in refrigerator for several hours.

    Prepare deep fryer, by heating up oil, filling fryer only half full of oil.

    Take Flakel mixture, and with butter knife, cut into equal squares or rectangles.

    One at a time, place carefully into hot oil. Cook until golden brown. Drain on plate with several paper towels underneath.

    Serve with sour cream, ketchup, or possibly syrup.

  • Comments for Flakels

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    Potato Recipes
    by: Gerhild

    Sepp, this potato recipe sounds simple and good. It's interesting that as I post this, I am writing the September newsletter that will be sent out shortly. It's about the Saarland region of Germany. One of their most commonly used ingredients is the potato. Even though this recipe doesn't come from that region, I'll be mentioning it in the newsletter.

    I'm curious about one thing though. There's no salt added. Usually with potato dumplings, they are cooked in salted water, which then flavours the dumplings. In this case, since they are deep-fried, and without salt in the ingredients, is it added after? OR, when you first boil the potatoes, do you add salt at that time?

    Next time you make these, would you send some pictures? It'd be nice to see what these should look like. Since I've never tried or seen Flakels, it would make it easier to know what I am aiming for when I try them. (Perhaps I'm a visual learner!)

    Thanks, Sepp, for sharing this recipe. :-)

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