A refreshing twist on traditional German spaetzle with a citrusy lemon and herb flavor, perfect for spring and summer meals. This delightful side dish is easy to make and adds a gourmet touch to any occasion.
This variation of spaetzle is inspired by the fresh flavors of springtime herbs and citrus, offering a lighter alternative to traditional German spaetzle.
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
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.
Store leftover spaetzle in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat with a small amount of olive oil until heated through.
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