Potato "Curls"

200 g dumpling dough

3 large tuber

1 onions

vegetable oil

flour
what kind of flour should I choose? we'll show

nutmeg

black pepper

salt

Peel, boil until tender potatoes, crushed in puree.

Add to potatoes, diced and fried in butter onions with butter, pepper, salt, add to taste nutmeg, stir.

From the dough to tear off large pieces, thinly roll out on a floured work surface, put an even layer of potato stuffing and wrap rolls, then rolls cut into slices 2 cm thick.

Each piece of dough bread in flour on both sides of the slices.

Heat the pan with oil, fry the curls until Golden brown on both sides over medium heat, cover the lid after frying put on paper towels to absorb excess fat.

Served potato "Curls" in hot form with any cream sauce or sour cream.