German Fried Noodles Recipes

EASY GERMAN SPAETZLE RECIPE

Steps:

• In a bowl, whisk together the flour, eggs, milk, and salt. Stir until the batter is well combined and develops bubbles. You can also use a mixer. The batter should neither be too thin nor too thick or it will be difficult to make the spaetzle with your spaetzle maker. Let the batter sit for 5-10 min.
• Put a colander into a bowl to drain the Spaetzle once cooked and bring a large pot of water over high heat to a boil, add about 1 Tbsp of salt to the water, and reduce temperature to a simmer.
• Press batter through a spaetzle maker, a large holed sieve or colander into the simmering water.
• Work in batches, after using about 1/3 of the batter stop adding new spaetzle and let them cook for about 2-3 minutes, or until they float to the top. Stir occasionally. Use a slotted spoon to transfer the spaetzle to the colander so that excess water can drip off.
• Serve the spaetzle immediately or saute them in butter to crisp them up a little. If you don't serve or saute them right away, add 1 or 2 Tbsp of butter to the hot spaetzle to prevent them from sticking together.

FRIED BUTTERED NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Melt butter in a skillet or large pot over low heat. Add bread crumbs and stir until coated in butter. Mix noodles into bread crumbs mixture. Cook, stirring occasionally, until a crust forms on the bottom, about 30 minutes; season with salt.

FRIED CABBAGE AND EGG NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the egg noodles in the boiling water until the pasta is tender yet firm to the bite, about 5 minutes. Drain.
• While the noodles cook, melt the butter in a large skillet over low heat. Add the cabbage to the melted butter; season with salt and pepper. Cover and cook until the cabbage begins to brown, 5 to 7 minutes. Stir the drained noodles into the cabbage; cook and stir until the noodles begin to brown, about 5 minutes.

HOMEMADE GERMAN NOODLES

Steps:

• 1. In a mixing bowl, combine the flour and nutmeg, In a measuring cup, whisk together the, milk, water, and egg add to the flour and stir with a wooden spoon to form a soft dough.
• 2. In a large heavy saucepan, bring 3 quarts water to a boil over high heat. Working quickly with your hands, press the dough, about 3 tablespoons at a time, through a large-holed colander or coarse grater directly into the boiling water.
• 3. Cook, stirring often for 6 to 8 minutes or until the noodles are firm and no raw flour taste remains. Drain well.
• 4. Transfer the noodles to a heated platter. Add the butter, and pepper, and toss well. Makes 6 servings
• 5. GREEN GERMAN NOODLES: Add 2 tablespoons finely minced parsley, basil, tarragon, or chives to butter and mix well.

GERMAN FRIED NOODLES

Steps:

• Saute noodles in a large skillet; stir gently with a fork to coat them on all sides.
• Sprinkle with salt and celery seeds.

AUTHENTIC GERMAN SCHNITZEL (SCHWEINESCHNITZEL)

Steps:

• Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
• Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.
• Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don't want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels "swim" in it.
• Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
• Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. Serve with German Spaetzle (see recipe for Homemade German Spaetzle), French fries, or German potato salad, and with a fresh leafy green salad.
• Be sure to also try the popular Jägerschnitzel version!

HOW TO MAKE GERMAN NOODLES OR SPAETZLE OR SPäTZLE

Steps:

• Mix flour and salt in a large bowl.
• Make a well in the center of the flour and add eggs.
• Using a sturdy wooden spoon mix together pulling in flour from the sides. Not all of the flour will be incorporated.
• Gradually add just enough water to make a thick, sticky, stiff dough that incorporates all the flour. It will be a stretchy big lump.
• Cover with towel and let rest at room temperature for 10 to 15 minutes.
• Meanwhile bring a large pot of salted water to boil.
• Fill spaetzle press or potato ricer with dough and press into boiling water. Only add one batch at a time to allow plenty of room for noodles to cook. Or, place a bit of dough at a time in a colander and push through holes using the back of a spoon.
• Allow noodles to cook for 2 to 3 minutes until they rise to the top and float.
• Remove with slotted spoon into a colander to drain well. Place in serving dish and add a pat of butter to prevent them from sticking.
• If serving later, rinse freshly cooked spaetzle with cold water.

STIERUM (GERMAN FRIED NOODLES)

Steps:

• 1. Beat eggs; add baking powder, flour, milk and salt. Put about 3 tablespoons lard in frying pan and heat. Pour the mixture into the hot fat and brown on one side. Turn it over and brown on the other side. Then use your spatula and start to cut it up in small pieces and keep on stirring it until it is browned and won't stick together and isn't doughy. Serve and enjoy!