Norwegian Lefse
Fry a few at a time in hot oil (350*) for 1 to 2 minutes or until golden brown.
Recipe Summary Norwegian Lefse
I was raised on Lefse as a special treat for the holidays. We still make it every holiday season, and this is the best recipe ever. We eat ours with butter and sugar. Note: you will need a potato ricer to prepare this recipe.
Ingredients | Norwegian Fattigmann Recipe10 pounds potatoes, peeled½ cup butter⅓ cup heavy cream1 tablespoon salt1 tablespoon white sugar2 ½ cups all-purpose flourDirectionsCover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.Info | Norwegian Fattigmann Recipeprep: 30 mins cook: 30 mins additional: 1 hr total: 2 hrs Servings: 15 Yield: 60 Lefse cakes
TAG : Norwegian LefseBread, Quick Bread Recipes,
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Norwegian Fattigmann Recipe / Place the finished cookies on a tray covered with double paper towels to drain off excess fat.
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