A decade after my original 2015 potato strudel became one of the most-read recipes on Blaž kuha, here’s its gluten-free twin. The dough is replaced with rice paper sheets, but you still get that golden, crisp outside and soft, juicy potato filling. Simple, budget-friendly, and seriously addictive.
Ingredients (makes 4 spirals)
Filling
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350 g potatoes (about 3 small), peeled and coarsely grated
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80 g onion (1 small), finely chopped
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150 g sour cream
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1 tsp fine salt
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Ground black pepper, to taste
For assembling
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2 eggs
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12 rice paper sheets (22 cm / 8¾ in)
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30 ml olive oil
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½ tsp black sesame seeds
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Pinch of salt
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Pinch of pepper
Instructions
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Make the filling. Rinse, peel and coarsely grate potatoes. Squeeze out excess liquid very well. Mix with chopped onion, sour cream, salt and pepper until evenly combined.
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Egg mixture. In a wide, deep plate whisk the eggs with a pinch of salt and pepper.
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Lay the rice papers. Dip one side of a rice paper in the egg mixture. Place it sticky-side up on the work surface. Repeat with a second sheet, overlapping the first by about ¼. Add a third in the same way to make a long strip.
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Shape a log. Spread a thin line of filling along the long edge, covering roughly half the strip. Roll up tightly into a log. Coil into a snail/spiral and place on a parchment-lined tray. Repeat to make 4 spirals.
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Glaze & bake. Mix olive oil with 30 ml cold water and brush the spirals. Sprinkle with black sesame. Bake at 200 °C / 392 °F for ≈38 min. Brush with the oil-water mix at least three times during baking (last time 5 min before the end).
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Serve. Rest a few minutes, then serve warm. Great with a simple yogurt dip or tomato sauce, and fresh basil.
Variations
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Swap the potato filling for minced meat, cottage cheese, spinach & cheese, or chickpea hummus.
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Sweet version: apple & cinnamon (or my next one: Nutella & banana).
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