Ingredients with Measurements:
- 500g bread rolls, cubed
- 250ml milk
- 3 eggs
- 1 onion, finely chopped
- 200g cheese, grated
- 100g butter
- 2 tbsp flour
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Frying pan
- Large pot for boiling water
Step-by-step instructions:
1. In a large mixing bowl, soak the cubed bread rolls in milk for 10 minutes.
2. Add the eggs, chopped onion, grated cheese, flour, salt, and pepper to the bowl. Mix well until all ingredients are combined.
3. Using your hands, form the mixture into small balls, about the size of a golf ball.
4. In a frying pan, melt the butter over medium heat.
5. Add the Kaspressknödel balls to the pan and fry until golden brown on all sides.
6. In a large pot, bring salted water to a boil.
7. Add the fried Kaspressknödel to the boiling water and let simmer for 10-15 minutes.
8. Serve hot with your favorite side dish.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Frying pan: Medium heat
Boiling water: High heat
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 35g
Protein: 20g
Substitutions for ingredients:
- Bread rolls: You can use any type of bread, such as white bread or sourdough.
- Milk: You can use any type of milk, such as almond milk or soy milk.
- Cheese: You can use any type of cheese, such as cheddar or gouda.
Variations:
- Vegetarian: Omit the onion and use vegetable broth instead of water to simmer the Kaspressknödel.
- Meat lover's: Add diced bacon or ham to the mixture before forming into balls.
- Spicy: Add chopped jalapenos or red pepper flakes to the mixture for a kick of heat.
Tips and tricks:
- Make sure to soak the bread rolls in milk for at least 10 minutes to ensure they are soft and moist.
- Use a non-stick frying pan to prevent the Kaspressknödel from sticking.
- To make the Kaspressknödel extra crispy, fry them in oil instead of butter.
Storage instructions:
Store leftover Kaspressknödel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the Kaspressknödel in a frying pan with a little bit of butter or oil and fry until heated through.
Presentation ideas:
Serve the Kaspressknödel on a bed of sauerkraut or with a side of roasted vegetables.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with a side of roasted potatoes or a green salad.
Troubleshooting advice:
- If the mixture is too wet, add more flour until it is easy to form into balls.
- If the Kaspressknödel fall apart in the boiling water, try adding more flour to the mixture to help bind it together.
Food safety advice:
Make sure to cook the Kaspressknödel thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Kaspressknödel is a traditional Austrian dish made from leftover bread and cheese. It is typically served as a main course or as a side dish.
Flavor profiles:
Kaspressknödel has a savory and cheesy flavor with a crispy exterior and a soft, moist interior.
Serving suggestions:
Serve hot with your favorite side dish and a cold beverage.
Related Categories
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Region: Austrian
Taste: Savory, Rich, Cheesy, Herby, Comforting