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Schupfnudeln (Swabian potato noodles) from the airfryer
A German classic from Baden-Württemberg: Schupfnudeln made from potato dough, browned in the basket of the airfryer instead of being tossed in a pan. Together with crisp bacon and onions they take on a golden crust and stay soft inside. In the basket nothing sticks to the bottom, but the strong roasted note that hot fat gives in a pan is missing.
Cook time
29 min
Servings
4
Ingredients
7
Nutrition
per serving357 kcal
Calories
9 g
Protein
16 g
Fat
43 g
Carbs
Ingredients
For 4 servings
Kitchen Tools
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Instructions
- 1
Mix the Schupfnudeln with the rapeseed oil, the salt and the pepper until they are thinly coated all over. Without a film of oil they stay pale in the air stream and dry out at the ends.
- 2
Peel the onion and cut it into fine dice; the diced bacon is added only in the second stage of cooking.
- 3
Preheat the airfryer to 180 °C. Potato products are never cooked hotter than 180 °C, so that they turn golden rather than dark.
- 4
Put the Schupfnudeln into the basket in a single layer with space between them, do not stack anything and cook larger quantities in two batches.
- 5
Add the bacon and the diced onion, shake the basket once firmly and cook everything on until the Schupfnudeln are golden rather than dark and the bacon cubes are crisp.
- 6
Arrange the Schupfnudeln on a warmed platter and scatter over the chopped parsley.
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