Kasespaetzle (Cheese Spaetzle)

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READY IN: 30mins
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare spaetzel: Combine the dry ingredients (add a bit of nutmeg to taste if doing it for German Cooking, omit if for Hungarian)
  • Add the milk and egg and mix together into a batter of sorts.
  • Meanwhile, have a wide pan of water with salt boiling.
  • Take the batter and put it into a spaetzle maker, or I used a French fry basket, and rubbed it with the bottom of a spatula to break it up.
  • When the Spaetzle float, remove with a slotted spoon and put them into a colander.
  • Fry onion in a little oil until very brown and crispy.Set aside.
  • In heavy (preferably non-stick) skillet, heat spaetzle in a little butter.
  • Grate cheese and toss into spaetzle.
  • When cheese melts, transfer to large bowl and sprinkle with onion.
  • Serve hot.
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