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🍽️ Crispy Schupfnudeln with Onion Crunch

703 kcal · 30 min · 4 servings

Crispy Schupfnudeln with Onion Crunch Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly.
  2. 2. Boil the unpeeled potatoes in salted water for about 25 to 30 minutes until tender.
  3. 3. Dip the hot potatoes briefly in cold water to stop the cooking process.
  4. 4. Peel the potatoes and press them through a potato ricer immediately.
  5. 5. Let the pressed potatoes cool down.
  6. 6. Add the eggs, flour, and semolina to the cooled potatoes.
  7. 7. Knead the ingredients into a moldable dough.
  8. 8. Season the dough with salt, nutmeg, and pepper.
  9. 9. Lightly dust your hands with flour.
  10. 10. Shape the dough into small rolls that are finger-length and finger-thick.
  11. 11. Slightly taper the ends of the rolls.
  12. 12. Peel the onions and slice them into thin rings.
  13. 13. Heat butter in a pan.
  14. 14. Sauté the onion rings in the hot butter until translucent.
  15. 15. Add the breadcrumbs to the pan.
  16. 16. Stir the breadcrumbs until they are toasted golden brown.
  17. 17. Heat clarified butter in a separate pan.
  18. 18. Fry the Schupfnudeln in batches in the pan until golden brown.
  19. 19. Keep the finished Schupfnudeln warm.
  20. 20. Add the warm Schupfnudeln to the onion and breadcrumb mixture.
  21. 21. Gently mix everything together.
  22. 22. Serve the dish immediately.

Nutrition per serving