Kaspressknödel

Name: Kaspressknödel
Prep time: 14 min
Cook time: 26 min
Total time: 40 min
Yield: 2 servings
Cuisine: Tyrol, Austria
Ingredients: 200 g Knödel bread (dried bread cubes); 120 g tangy Bergkäse, grated; 1 egg; 100 ml milk; 1 onion; Chives and parsley; flour; clarified butter; salt, pepper, nutmeg

Crispy outside, hearty inside: flat cheese Knödel made from Tiroler Bergkäse – classically in beef broth or with Sauerkraut.

Kaspressknödel are flat cheese Knödel fried golden brown, made from Tiroler Bergkäse and stale Knödel bread – crispy outside, hearty and soft inside. Classically they float in a strong beef broth; they taste just as good with fresh Sauerkraut. Perfect for your cosy evening at the hut.

Kaspressknödel being prepared and enjoyed at the hut — This is how Kaspressknödel are made and enjoyed at the hut.

What you need

Ingredients for 2 people:

200 g Knödel bread (dried bread cubes)
120 g tangy Bergkäse, grated
1 egg
100 ml milk
1 onion
Chives and parsley
Flour for coating
Clarified butter for frying
Salt, pepper, nutmeg

How it's done

Mix the Knödel bread with warm milk and egg and let it soak.
Finely dice the onion and fry it until translucent.
Mix in the cheese, onion, herbs and spices.
Form flat patties, coat them in flour and fry them golden brown in clarified butter.
Serve them in beef broth or with Sauerkraut.