Schupfnudeln (German Fried Potato Dumplings)
Ingreadient
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2 large starchy potatoes, such as russet or Yukon Gold
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1 ¾ cups flour, or as needed
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2 large eggs
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salt and freshly ground black pepper to taste
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1 pinch ground nutmeg
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2 tablespoons butter
Direction
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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 and peel potatoes.
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Place potatoes into a large bowl and mash with a potato masher. Add flour and eggs; mix until well combined. Season with salt, pepper, and nutmeg.
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Use your hands to shape potato dough into oblong dumplings with two pointy ends. If dough sticks to your hands, rinse them under cold water.
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Bring water to a boil in a large pot over high heat, then reduce to just a simmer. Working in batches, cook dumplings in just simmering water until they float on top. Use a slotted spoon to transfer dumplings to a large bowl of cold water. Remove with a slotted spoon to a colander; drain well.
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Heat butter in a large skillet over medium heat. Sauté Schupfnudeln in hot butter until golden brown and crisp on all sides, 5 to 10 minutes. Drain on a paper towel-lined plate.
