These fried potato dumplings, called Schupfnudeln in German, are irresistible. The potatoes should be cooked the day before, as then the dumplings are easier to shape. Serve as a side as you would any other potato.

Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 6
Yield: 6 servings

Ingredients

2 large starchy potatoes, such as russet or Yukon Gold
2 large eggs
1 ¾ cups flour, or as needed
salt and freshly ground black pepper to taste
1 pinch ground nutmeg
2 tablespoons butter

Directions

Step 1
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.

Step 2
Peel cooked potatoes and place into a large bowl. Mash with a potato masher. Add eggs and flour and mix until well combined. Season with salt, pepper, and nutmeg.

Step 3
Use your hands to shape potato dough into oblong dumplings with two pointy ends. If the dough sticks to your hands, rinse them under cold water.

Step 4
Bring water to the boil in a large pot over high heat, then reduce temperature to a simmer. Drop small batches of the dumplings into the just simmering water. Cook until they float on the top. Remove dumplings with a slotted spoon and submerge in a bowl with cold water. Remove with a slotted spoon, put them in a colander, and drain well.
Step 5Heat butter in a skillet over medium heat and saute Schupfnudeln until golden brown and crisp from all sides, 5 to 10 minutes. Drain on paper towel and keep warm until all Schupfnudeln are done.

Cook’s Note:

The original German recipe is in metric. If you have a scale, the metric measurements are 750 g potatoes and 225 g flour.

Nutrition Facts:

Per Serving: 286 calories; protein 8.4g; carbohydrates 49.5g; fat 6g; cholesterol 72.2mg; sodium 58.7mg.