Many cyclists find themselves in a similar situation: by the end of the week, the same dishes often end up on the table time and time again. We’d like to change that and inspire you to try out some new recipes. Preparation time: approx. 40 minutes.
When asparagus season kicks off, it’s nice to try something different from the classic hollandaise sauce! This Swabian version with Kratzete is wonderfully simple yet a real treat.
Kratzete are basically savoury egg pancakes that are torn into small pieces whilst frying. The result? Fluffy, golden-brown bites with crispy edges that go perfectly with tender asparagus. Served with thin slices of raw ham and a fresh herb and yoghurt dip, this makes for a wonderfully down-to-earth spring dish that not only fills you up but also makes you feel truly happy.
The best part is: whilst the asparagus is simmering away, you’ll have plenty of time to fry the potato pancakes and whip up the dip. Relaxed spring cooking, just the way we like it!
Ingredients for 4 people
- 1 kg white asparagus
- ½ tsp salt
- Sugar 1 tsp
- 100 g butter
- Cured ham
- 1 small bunch of herbs (e.g. parsley, chives, dill, chervil)
- 200 g yoghurt (1.5% fat)
- freshly ground pepper
For the scratches
- 4 eggs 175 g plain flour (Type 1050)
- 400 ml milk (1.5% fat)
- Salt, freshly ground pepper
- Ground nutmeg
- 1–2 tbsp clarified butter for frying
Preparation
Step 1: Wash and peel the asparagus, trim the ends, and cook in boiling salted water with sugar and butter for about 10 minutes until al dente. Dice the ham. Wash the herbs, pat dry, remove the leaves and chop finely. Mix the yoghurt with the herbs and season with salt and pepper.
Step 2: For the Kratzete, separate the eggs. Whisk together the egg yolks, flour and about half the milk, then stir in the remaining milk and a pinch of salt, and season with pepper and nutmeg. Beat the egg whites until stiff and fold into the mixture. Leave the batter to rest for about 10 minutes.
Step 3: Heat a little clarified butter in a large frying pan, add half the batter, fry on one side until golden brown, cut into quarters with a spatula, turn each quarter over and tear into pieces. Then fry for a further 2 mins or so, allowing the Kratzete to brown evenly. Prepare the remaining batter in the same way.
Step 4: Arrange the asparagus and the Kratzete on plates, sprinkle with ham and serve with the herb dip.
Method: 40 mins. Soaking time: 10 mins. Per person approx.: 425 kcal, 27 g protein, 15 g fat, 44 g carbohydrates
Laurin Lehner
Editor
