Herbed Lemon Spaetzle

🕒 Prep: 15 min
🔥 Cook: 8 min
🍽 Serves: 4
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Herbed Lemon Spaetzle is a delightful twist on a traditional German dish. With a burst of fresh herbs and a zing of lemon, this recipe brings a refreshing spin to your table. Perfect for any season, it's both simple to make and packed with flavor.

Ingredients for Herbed Lemon Spaetzle

Flour is the base of our spaetzle, providing structure and substance. The salt and pepper add essential seasoning, while a hint of nutmeg introduces a subtle warmth that complements the freshness of the herbs. Eggs bring richness and help bind the batter together, while milk contributes to a smooth, cohesive texture. Lemon zest is the star, offering a bright, citrusy aroma and flavor. Fresh parsley and chives bring a garden-fresh taste, enhancing the dish's vibrancy. A touch of olive oil gives a silky finish, and finally, Parmesan cheese adds a savory depth that ties everything together.

Tips & Tricks

  • If you find the batter too thick, add a splash more milk until it's just right.
  • For a bit more lemony kick, you can add a squeeze of fresh lemon juice to the batter.
  • Chop the herbs finely to ensure they mix well into the batter and distribute evenly.
  • Use a slotted spoon to remove spaetzle from water to avoid excess moisture.

Serving Suggestions

This herbed lemon spaetzle pairs beautifully with grilled chicken or fish, taking on the role of a vibrant side dish. It also complements roasted vegetables, adding a hearty element to a vegetarian meal. For a comforting touch, serve it alongside a creamy mushroom sauce.

Frequently Asked Questions

Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just be sure it’s one that can replace regular flour 1:1.
What if I don’t have a spaetzle maker?
A colander with large holes or even a cheese grater with large holes can work in a pinch. Just be careful as the batter can be sticky.
How do I store leftovers?
Store any leftover spaetzle in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet with a bit of butter or olive oil.

Herbed Lemon Spaetzle Recipe Walkthrough

Start by mixing your dry ingredients: in a large bowl, whisk together the flour, salt, pepper, and nutmeg. This ensures they're evenly distributed before adding the wet ingredients. In a separate bowl, whisk the eggs, milk, and lemon zest until well combined. Gradually pour the wet mixture into the dry ingredients, stirring as you go. You’re looking for a smooth batter here, without lumps. Once smooth, fold in the parsley and chives gently, just until they're evenly dispersed.

Bring a large pot of salted water to a boil. This step is crucial for cooking the spaetzle correctly. Using a spaetzle maker (or a colander if you don’t have one), press the batter into the boiling water in batches. When the spaetzle floats to the top, usually after 2-3 minutes, it's ready to be scooped out with a slotted spoon. Set these aside while you finish the rest of the batter.

Heat olive oil in a large skillet over medium heat. Add the cooked spaetzle to the skillet and sauté, stirring occasionally, until they turn a light golden brown, which should take about 5 minutes. This gives them a delightful texture and a slightly crispy edge. Just before serving, toss the spaetzle with grated Parmesan cheese, letting it melt and coat each piece.

Why You'll Love This Recipe

  • Quick to prepare and ideal for a weeknight dinner.
  • The combination of herbs and lemon zest offers a bright, fresh taste.
  • Works as a versatile side dish for many main courses.
  • Homemade spaetzle beats store-bought pasta every time.

Ingredients

2 cups all-purpose flour
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp nutmeg
3 large eggs
3/4 cup milk
2 tbsp lemon zest
3 tbsp chopped fresh parsley
3 tbsp chopped fresh chives
1 tbsp olive oil
1/4 cup grated Parmesan cheese

Step-by-step Instructions

1: In a large mixing bowl, combine the flour, salt, pepper, and nutmeg.
2: In a separate bowl, whisk together the eggs, milk, and lemon zest.
3: Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
4: Fold in the parsley and chives.
5: Bring a large pot of salted water to a boil.
6: Working in batches, press the batter through a spaetzle maker or colander into the boiling water.
7: Cook spaetzle until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
8: In a large skillet, heat the olive oil over medium heat and add the spaetzle, cooking until lightly golden, about 5 minutes.
9: Toss with grated Parmesan cheese before serving.

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