What are "Blattlkropfn"?

They come in many different varieties, the Blattlkropf'n. In Pinzgau they are square and called Bladln, in Lungau they are called Hasenörl and in Upper Austria Polsterzipf. The fact is, however, that these fragrant, baked wonders with crunchy, bacon-filled sauerkraut are simply home for the palate and the soul. You can find more information here .

Grandma’s “Blattlkrapfen” (flat fritters)

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:

Instructions

Heat the milk and butter in a pan.

Mix the flour, the hot milk and butter, the egg and a pinch of salt in a bowl and knead until a smooth dough. Leave to rise for at least 5 mins. wrapped in clingfilm.

Slice bacon thinly and fry in a pan with the chopped onion.

Add the sauerkraut to the fried bacon and onion and pour in some beef broth.
Add the bay leaves, juniper berries and peppercorns to the sauerkraut and simmer.

Roll out the dough on a floured work surface. Cut into triangles and deep-fry in hot oil in a pan.

Grandma’s tip: Don’t fry too many (only 2-3) at once.

To serve, press the doughnuts in the middle, put the sauerkraut on top and garnish with parsley.

Create the mouth-watering aroma of Pongau “Blattlkrapfen” in your kitchen. Happy cooking!

photo credits: Fabia Marie Huber