Fried crispy thick Noodles
by Ralph Kratzer
- 400 g floury potatoes
- 50 g soft butter
- 2 egg yolks
- 150 g flour
- 3 tea spoons of flour
- 40 g melted butter
- Salt, pepper, nutmeg
Boil the potatoes in their skins, peel, mash and leave to cool. Ad the soft butter, egg-yolks and flour. Season with salt, pepper and nutmeg. Knead until smooth and form into balls, cover and leave to stand for 15 minutes.
On a floured surface cut the dough into pieces and roll into bullet shaped noodles (Schupfnudeln).
Mix 250 ml of cold water with 3 tspn of flour and add to a large pot of boiling salted water. Boil the noodles in the water in 3 portions until they rise to the surface. Remove from the water with a colander and drain them properly. Put the noodles into a frying pan and gently toss them in melted butter until browned.
Serve with any kind of stew or roast or as part of a dessert with fruit compote. I personally prefer to have them along with a portion of “Sauerkraut” (pickled cabbage).
Preparation time: 20 minutes (including resting time)
Source: Bavarian Recipes