** картофельные клёцки**:
Немецкие картофельные клёцки, также известные как Kartoffelklöße или Knödel, являются одним из самых популярных и любимых блюд немецкой кухни. Это нежные и пушистые шарики, приготовленные из отварного и протёртого картофеля, яиц, муки и приправ. Картофельные клёцки являются универсальным блюдом, которое можно подавать с различными подливами, соусами и гарнирами. В этой статье мы представим вам несколько рецептов немецких картофельных клёцок, которые вы сможете легко приготовить дома.
**Рецепты картофельных клёцок в статье:**
1. Классические немецкие картофельные клёцки:
Этот рецепт является основой для всех остальных видов картофельных клёцок. Вы узнаете, как приготовить нежные и пушистые клёцки, которые подойдут к любому блюду.
2. Картофельные клёцки с беконом:
Этот рецепт добавляет хрустящий бекон в картофельные клёцки, что делает их еще более вкусными и сытными. Подавайте их с кислой капустой и жареным луком для полного немецкого опыта.
3. Картофельные клёцки с грибами:
Если вы любите грибы, то этот рецепт картофельных клёцок для вас. Нежные клёцки сочетаются с ароматными грибами, создавая идеальное блюдо для осеннего или зимнего ужина.
4. Картофельные клёцки с сыром:
Сырные картофельные клёцки – это настоящее удовольствие для любителей сыра. Растапливающийся сыр внутри клёцок делает их неотразимыми. Подавайте их с салатом из свежих овощей и соусом из трав.
5. Картофельные клёцки со шпинатом:
Этот рецепт картофельных клёцок понравится тем, кто любит шпинат. Шпинат добавляет клёцкам красивый зеленый цвет и полезные вещества. Подавайте их с томатным соусом и тертым пармезаном.
GERMAN SAUERKRAUT AND POTATO BALLS
Who said they didn't like sauerkraut? C'mere! I got something for ya'! (I'll make you a believer yet!) The dipping sauce I used in the pic is honey mustard, but you could use whatever you like.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 28m
Yield 25 large balls
Number Of Ingredients 12
Steps:
- Place potatoes in a medium sized saucepan and cover with water; salt lightly.
- Bring to a boil over medium heat and cook until fork-tender; drain.
- Place potatoes in a large bowl and mash; then allow to cool for 5-10 minutes.
- Stir onions, drained sauerkraut, egg, salt, pepper, caraway, flour, and breadcrumbs into potatoes, forming a thick mixture.
- Pour some flour in a small bowl; do likewise to some bread crumbs.
- Beat 2 eggs in a small bowl also, set aside (Add more egg later if necessary).
- Heat deep fryer or oil (several inches deep in a frying skillet) to a temperature of 350 degrees.
- Take heaping tablespoonfuls of the potato mixture and roll in flour.
- Then coat with egg, then roll in bread crumbs.
- Do the same with several others.
- Fry balls (which should be the size of large meatballs) in small batches for 2-4 minutes or until golden brown.
- Drain on paper toweling, and serve hot.
- Makes 25 extra-large balls, or enough to serve about 6 people.
GERMAN POTATO BALLS
Steps:
- Put potatoes into pan with 6 - 8 cups water. Add 1 tsp salt. Bring to boil. Boil for until fork tender or mashable.
- Drain potato and cool for 10 minutes. Put potato into large bowl. Mash with potato masher or fork until lumps are out.
- In pot on stove on high heat, pour 1 cup water. Bring to boil add 1 stick butter. After butter is melted, add flour. Stir until mixture leaves sides of pan. Remove pan from heat.
- Mix in 1 egg until blended and then mix in another egg until blended. Add potatoes and mix until combined. Heat oil in deep-fat fryer to 375 degrees. Add 1 tablespoon potato mixture into oil. Do not add too many balls at one time. Cook until golden brown.
- Remove and drain. Salt to taste. Eat while hot.
GERMAN POTATO BALLS
With a few additional basic ingredients, my mom transforms potatoes into these delightful dumplings. This authentic German side dish is so hearty and comforting. We love the dumplings covered in sauerbraten gravy. -Cathy Eland Hightstown, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until tender. Drain well. Refrigerate for 2 hours or overnight., Peel and grate potatoes. In a bowl, combine the eggs, 3/4 cup flour, bread crumbs, salt, nutmeg and pepper. Add potatoes; mix with hands until well blended. Shape into 1-1/2-in. balls; roll in remaining flour., In a large kettle, bring salted water to a boil. Add the dumplings, a few at a time, to boiling water. Simmer, uncovered, until the dumplings rise to the top; cook 2 minutes longer. Remove dumplings with a slotted spoon to a serving bowl. Sprinkle with parsley if desired.
Nutrition Facts : Calories 190 calories, Fat 2g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 304mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.
Tips:
- Use a ricer to get the smoothest potato dough. This will help the potato balls hold their shape better when cooking.
- Make sure the potato dough is well chilled before frying. This will also help the potato balls hold their shape.
- Use a deep fryer or a large pot with plenty of oil to fry the potato balls. This will help them cook evenly.
- Fry the potato balls in batches so they don't overcrowd the pot or fryer. This will help them cook evenly and prevent them from sticking together.
- Serve the potato balls hot with your favorite dipping sauce. Some popular options include ketchup, mustard, mayonnaise, or ranch dressing.
Conclusion:
German potato balls are a delicious and versatile side dish that can be enjoyed by people of all ages. They are easy to make and can be served with a variety of dipping sauces. Whether you are looking for a quick and easy weeknight meal or a festive dish for a special occasion, German potato balls are sure to please.
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