Some dishes of my childhood were only prepared by my Dad. As he didn’t cook that often, these rare occasions were something special—and the food was simply delicious. I remember that I always had to loosen the belt after his signature dish, Zillertaler Krapfen. I just couldn’t get enough of this traditional Zillertal Valley dish that comes with a tasty quark and grey cheese filling in a crispy exterior.
I asked my Dad the other day if he would show me how to make the Krapfen. And although they are quite time consuming to make from scratch, and he hasn’t prepared them for a long time, he was more than willing to do so.
We meet in our kitchen at home. Recognizing that after all these years I still know where to find the cooking spoon makes me smile. We prepare the ingredients. The stereo radio player, which is still in its old place, plays the hits of the past. It feels like Radio Tirol channel hasn’t changed its programming since the 1980s. We start preparing the Krapfen while listening to “Self Control” and “I am from Austria”. It conjures memories of how I had felt in our kitchen as a child, bringing the smells of the food back to my consciousness and allowing that to flood my senses for a moment in time. It’s wonderful. It’s just the same. Except two things have changed: Dad has a kitchen help today, that’s me. And I’m not wearing a belt. Nowadays, I’m wearing stretch trousers.
Difficulty Level: Easy
Cooking Time: 30 minutes
For the dough:
- 500 g rye flour (if you substitute half of the rye flour with wheat flour, the Krapfen will be softer)
- 1 egg
- 250 ml water
For the filling:
- 250 g curd
- 300 g Tiroler Graukäse
- 4 larger sized cooked potatoes
- fresh chives
- sunflower oil (or any other frying oil of your choice), butter oil works well too
Zum Ausbacken: ausreichend Sonnenblumenöl (alternativ Butterschmalz)