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Kasespaetzle (Cheese Spaetzle)

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“You can also use your favorite recipe for spaetzle”
READY IN:
30mins
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare spaetzel: Combine the dry ingredients (add a bit of nutmeg to taste if doing it for German Cooking, omit if for Hungarian)
  2. Add the milk and egg and mix together into a batter of sorts.
  3. Meanwhile, have a wide pan of water with salt boiling.
  4. 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.
  5. When the Spaetzle float, remove with a slotted spoon and put them into a colander.
  6. Fry onion in a little oil until very brown and crispy.Set aside.
  7. In heavy (preferably non-stick) skillet, heat spaetzle in a little butter.
  8. Grate cheese and toss into spaetzle.
  9. When cheese melts, transfer to large bowl and sprinkle with onion.
  10. Serve hot.

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