Spatzle Time! (With a recipe)

Gentle Readers, sometimes a perfectly good plan goes terribly wrong. The other day, with pork chops on the menu, I wanted to make a simple side. I looked in the freezer for pierogie. Nada. Okay, gnocchi. And that was out of date. So now what?

Spatzle with pork chops, apple sauce, and green beans.

Spatzle with pork chops, apple sauce, and green beans.

Stop, spatzle time.

I love spatzle. TPCs Jr love spatzle, and it’s really very easy to make. I’ve tried more complicated recipes, but this is the one that works every time. If you’ve never tried spatzle, now is the time! A great simple side or a vegetarian dish if you add some cheese.

Spatzle in all their fried glory.

Spatzle in all their fried glory.

Do you have to have a spatzle maker? No, but they are awesome and inexpensive and make the whole process so very simple.

My spatzle maker at work.

My spatzle maker at work.

Fool-Proof Spatzle Recipe

1 large egg
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
1 cup all-purpose flour
butter (for frying)

1. Combine all ingredients. Mix well but don’t overmix.

2. Meanwhile, bring a large pot of water to a boil. Add salt. Drop spatzle batter into the boiling water either through a colander or BEST through your spatzle maker.

3. When the spatzle float, they’re done. You can eat them now, OR you can fry them in butter. Guess which I would suggest?

Enjoy! Have you ever had spatzle? Schnitzel? Post your comments below. I’m waiting.

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3 Comments

Filed under Recipes

3 responses to “Spatzle Time! (With a recipe)

  1. this brings back tasty memories of dinners by my hungary-born mom! she didn’t use a spaetzle maker; instead, she plopped spoonfuls of the batter into boiling water, making dumpling-size spaetzle. always topped with a stewy pork/paprika dish called porkolt (what would pass for ‘goulash’ round these parts. but as everyone knows, real goulash is a *soup*..) i’ve made it since both ways, and i love it with butter, garlic and finely chopped parsley.

    • The Practical Cook

      That sounds really fantastic! I’m not so bold as to try these as spoon dumplings yet, but I should. The idea of a stew or soup is quite intriguing.

  2. Pingback: It’s a Small (Food) World After All: Traveling by Way of Cuisine | The Practical Cook

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