Ingredients
Yield: 6 servings
- 4 large russet potatoes
- 1 large egg
- 1 scant cup all-purpose flour
- 1 teaspoon salt
- 2 small yellow onions, peeled and thinly sliced
- 3 tablespoons butter
- 8 oz. farmer’s cheese
- Freshly ground black pepper, to taste
Preparation
Step 1
Peel the potatoes and finely shred them using a box grater. Add the egg to the shredded potatoes and mix to combine.
Step 2
Add the flour, a few tablespoons at a time, until a loose, cake-batter-like dough forms. Add the salt and mix to combine.
Step 3
Add 2 tablespoons of salt to a large pot of water and bring to a boil. Use a teaspoon to drop little bits of dough into the boiling water. (Tip from Donna: My mom would put it on a plate and scrape the dough into the water.)
Step 4
When the strapačky are done they will float to the top of the water; remove them with a strainer and transfer to a lightly oiled sheet tray or large plate, so they don’t stick.
Step 5
Saute the onions. Melt 2 tablespoons of butter over medium heat in a large frying pan and add the onions to the pan. Sprinkle with a pinch of salt, then cook for 7-10 minutes over medium heat, stirring occasionally, until the onions are caramelized, golden and deeply fragrant.
Step 6
Add the strapačky to the pan along with the remaining tablespoon of butter. Mix, tossing to combine with the sauteed onions, and let saute for another 2 minutes, until the last of the butter is melted and the strapačky are slightly crisped in places. Remove from heat.
Step 7
To serve, divide the strapačky between bowls; top with mounds of farmer’s cheese, sauteed onions and season with salt and freshly ground black pepper to taste.
