Best 2 Spätzle Aka Spaetzle Recipes
**Spätzle: A versatile German dumpling**
Spätzle is a type of German dumpling made from flour, eggs, and water. It is typically served as a main course or side dish, and can be boiled, fried, or baked. Spätzle has a soft, chewy texture and a slightly eggy flavor. It is often served with gravy, cheese, or vegetables.
This article provides three different recipes for spätzle:
1. **Classic Spätzle:** This is the most basic recipe for spätzle, and it is a great place to start if you are new to making this dish. The recipe includes instructions for making the spätzle by hand, as well as using a spätzle maker.
2. **Käsespätzle:** This recipe adds cheese to the classic spätzle recipe, creating a rich and flavorful dish. It is a popular choice for a main course, and it can be served with a side salad or vegetables.
3. **Gebratene Spätzle:** This recipe involves frying the spätzle until it is crispy and golden brown. It is a great way to use up leftover spätzle, and it can be served as a side dish or a snack.
Whether you are looking for a classic German dish or a new side dish to try, spätzle is a great option. With its soft, chewy texture and slightly eggy flavor, it is sure to please everyone at the table.
SPäTZLE (AKA SPAETZLE)
Apparently spätzle translates to little swallows in German, which makes a lot of sense when you consider their shape. These micro-dumplings cook in a just a few minutes, and are great plain with browned butter or topped with slowly braised meat.
Provided by Chef John
Categories Side Dish
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Place flour, egg, salt, cayenne, cream fraiche, and milk in a mixing bowl. Whisk together until batter drips slowly off the whisk. If batter seems too thin, add a bit more flour; if too thick, add a bit more milk. You can test the thickness using the smooth side of a cheese grater with fairly large holes. If a dollop of the batter does not drip through the grating holes, it's the right consistency.
- Bring a pot of salted water to a simmer over medium-high heat. Use a spatula to push a spoonful of batter through the holes of the smooth side of the grater into the simmering water.
- When dumplings rise to the surface of the water, they are done. This will take just a few minutes. Remove dumplings with a slotted spoon, and repeat in batches with remaining batter.
Nutrition Facts : Calories 186.7 calories, Carbohydrate 25.4 g, Cholesterol 105 mg, Fat 6.1 g, Fiber 0.9 g, Protein 7.4 g, SaturatedFat 2.9 g, Sodium 527.6 mg, Sugar 1.6 g
SPAETZLE
This traditional German dish is one of the most popular dishes in our family restaurant. It is so delicious when served with schnitzel or Parmesan cheese.-5;Essen Haus, Bob and Gail Worm, Madison, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven or large kettle, bring chicken broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese.
Nutrition Facts : Calories 326 calories, Fat 7g fat (2g saturated fat), Cholesterol 190mg cholesterol, Sodium 920mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.
Tips:
- Use the right flour: All-purpose flour is a good option, but you can also use a blend of all-purpose and semolina flour for a more authentic German spätzle.
- Make sure the dough is the right consistency: The dough should be thick enough to hold its shape when you drop it into the boiling water, but not so thick that it's difficult to stir.
- Don't overcrowd the pot: Cook the spätzle in batches so that they have enough room to move around and cook evenly.
- Cook the spätzle until they float: This is a good indication that they are cooked through.
- Serve the spätzle immediately: Spätzle is best served hot, so make sure to have your sauce or toppings ready before you cook it.
Conclusion:
Spätzle is a versatile dish that can be served in many different ways. It's a great addition to any German meal, and it's also a popular side dish for roast chicken, pork, or beef. With a little practice, you can easily make spätzle at home. So next time you're looking for a new and exciting dish to try, give spätzle a try!
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