Fingernoodles (Schupfnoodeln) with Hazelnuts
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s), floury-boilin
- 1 egg (s)
- 100 g flour
- salt
- Nutmeg, freshly grated
- 1 egg white
- 30 g hazelnuts, shaved
- 30 g hazelnuts, round
- 60 g clarified butter
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook in a little water. Pour off the cooking water, allow the potatoes to evaporate well and peel them. Immediately squeeze through a potato press into a bowl and allow to cool.
- Add the egg and flour, season with salt and nutmeg. Knead quickly into a smooth dough.
- Shape half of the potato dough into a 1.5 cm thick roll, divide it into 3 cm long pieces and shape the ends with floured hands to a point.
- Beat the egg white with a fork and place on a plate.
- Mix the hazelnut flakes with the grated nuts on a second plate. Turn the fingernoodles first in egg white, then in the nuts and fry them in the hot clarified butter until golden brown.
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