Crispy day-old spätzle from the air fryer

⏱ 25 min · 🍽️ 4 Servings · 🧂 7 Ingredients

Ingredients

  • 500 g spätzle (cooked, from the day before)
  • 1 tbsp rapeseed oil
  • 1 pinch salt
  • 1 pinch pepper
  • 1 piece onion
  • 60 g grated mountain cheese
  • 0.5 bunch chives

Instructions

  1. Pull the cold spätzle apart with your fingers so that no clumps are left, and toss them in a bowl with the rapeseed oil, the salt and the pepper until they are all thinly coated.
  2. Peel the onion and cut it into fine rings.
  3. Preheat the air fryer to 190 degrees.
  4. Cut a piece of baking paper to the size of the basket and pierce it several times with a fork so that the air gets through; without paper the spätzle fall through the basket mesh. Spread the spätzle on it in a single layer and do not stack anything; toast larger quantities in two goes. Toast at 190 degrees.
  5. Pull the basket out, shake the spätzle vigorously, scatter the onion rings over them and carry on toasting at 190 degrees until the spätzle have golden brown edges and the onions are soft and browned. When reheating leftovers everything has to be heated right through to 70 degrees.
  6. Scatter the grated mountain cheese over the top and let it melt at 190 degrees until it pulls into threads.
  7. Tip the spätzle into a warmed bowl, snip the chives into fine rings and scatter them over the top.
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Crispy day-old spätzle from the air fryer – Recipe and image AI-created, editorially reviewed
📖 Culinse

🤖 Recipe and image AI-created, editorially reviewed · About our AI transparency

deutschlandbaden-württembergbeilageheissluftfritteuse

Crispy day-old spätzle from the air fryer

A German thrifty recipe from Baden-Württemberg: leftover spätzle turn crisp outside and stay soft inside in the hot airflow, with browned onion rings and melted mountain cheese on top — in Swabia the classic way to use up yesterday's batch. Unlike the basic method for reheating leftovers, where food only has to get hot again, this is about roasted edges as if from the pan, but without the fat the spätzle swim in there. The basket manages it with a spoonful of oil, but only one layer fits and the spätzle have to be pulled well apart.

⏱

Cook time

25 min

🍽️

Servings

4

🧂

Ingredients

7

View Original ↗

Nutrition

per serving

105 kcal

Calories

4 g

Protein

9 g

Fat

3 g

Carbs

Ingredients

For 4 servings

Estimated cost~€1.20 · ~€0.30/serving

Kitchen Tools

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Instructions

  1. 1

    Pull the cold spätzle apart with your fingers so that no clumps are left, and toss them in a bowl with the rapeseed oil, the salt and the pepper until they are all thinly coated.

  2. 2

    Peel the onion and cut it into fine rings.

  3. 3

    Preheat the air fryer to 190 degrees.

  4. 4

    Cut a piece of baking paper to the size of the basket and pierce it several times with a fork so that the air gets through; without paper the spätzle fall through the basket mesh. Spread the spätzle on it in a single layer and do not stack anything; toast larger quantities in two goes. Toast at 190 degrees.

  5. 5

    Pull the basket out, shake the spätzle vigorously, scatter the onion rings over them and carry on toasting at 190 degrees until the spätzle have golden brown edges and the onions are soft and browned. When reheating leftovers everything has to be heated right through to 70 degrees.

  6. 6

    Scatter the grated mountain cheese over the top and let it melt at 190 degrees until it pulls into threads.

  7. 7

    Tip the spätzle into a warmed bowl, snip the chives into fine rings and scatter them over the top.

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