My family loves these little German dumplings fried in butter. I have an actual spaetzle maker, but if you don't have one, feel free to use a colander with wide holes.
1. Bring one gallon of water to a boil. After the water boils, add 1 tablespoon of salt. Keep the water at a simmer.
2. Meanwhile, in a large bowl whisk together the eggs, milk, herbs, nutmeg, salt and pepper. Gradually add enough flour to form a thick dough. All three cups may not be needed.
3. Place a colander or spaetzle-maker over the top of the pot of water. Press 1/3 to 1/4 of the spaetzle batter through the holes into the simmering water. Cook the spaetzle, stirring frequently, until the dumplings float to the top of the water, about 4 minutes. Remove the dumplings with a slotted spoon or shallow strainer into a bowl of ice water. Repeat the process with the remaining dough until it is all used.
4. In a large skillet melt the butter over medium-high heat until the foam subsides. Drain the spaetzle and add them to the pan, and saute, stirring frequently, until the spaetzle are golden. Season with salt and pepper, and a squeeze of lemon juice, if desired.
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Serving Size: 1 Serving (308g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 715 | ||
Calories from Fat: 282 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.4g | 42 % | |
Saturated Fat 13.4g | 67 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 824.4mg | 254 % | |
Sodium 349.2mg | 12 % | |
Potassium 371.1mg | 10 % | |
Total Carbohydrate 73g | 21 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 70.5g | ||
Protein 33.6g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 715
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