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Recipe: “Erdäpfelplattlan” (potato fritters) with sauerkraut and smoked pork loin

They are an absolute must on any traditional meat platter – and part of every South Tyrolean recipe collection: Erdäpfelplattlan – South Tyrolean potato fritters – with sauerkraut and smoked pork loin will make you want to come to South Tyrol just as much as the whole “Törggele” season in autumn! Give it a try!

Ingredients: potato fritters
300 g floury potatoes
1 tablespoon butter
1 egg yolk
100 g flour

Ingredients: sauerkraut
bay leaf, juniper berries


Peel the potatoes, cut them into pieces and cook until they are tender. Press through a potato ricer while they are still hot. Melt the butter and add the melted butter and some salt to the mashed potatoes. Stir until the mash is homogeneous, then let it cool. Add the flour and anise, knead and roll out the dough to approx. 1-2 mm thick. Cut out rounds and fry in the hot oil.

Boil the sauerkraut in water. Chop the onion and sauté it, dust with flour, deglaze with water, then add the sauerkraut. Let it simmer with the bay leaf and the juniper berries.

Simmer the smoked pork loin in salted water for about 10-15 minutes.