Torn Patenty with Sweet Cream
20 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Boil potatoes in their skins in lightly salted water until tender. While still warm, peel them and let them cool. Then grate them on a fine grater. Add flour, mix, and knead into a smooth dough on a floured surface. Sprinkle generously with flour to prevent sticking. Divide the dough into 6–8 portions and roll them into thin flatbreads.
Heat a heavy iron or cast-iron pan over high heat and dry-fry the flatbreads until blisters form on them. Then flip the flatbreads and fry them on the other side.
Melt lard in a saucepan. Place a finished flatbread on a plate and spread melted lard on its top side. Stack all the flatbreads fried in the pan this way.
Chef's tip
Potato dough thins out quickly, so work with it very fast. You can also mix seeds from 1 vanilla pod into the cream. Patenty can also be served with ground poppy seeds mixed with powdered sugar. And they taste great with pear butter. Patenty are torn and eaten by hand.