Crispy Cheese Kasnocken
Fluffy Austrian potato-and-cheese dumplings, pan-fried until golden with caramelized onions and herbs. A weeknight comfort meal that tastes restaurant-quality but takes 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Boil potatoes whole until fork-tender, about 12 minutes. Drain, cool slightly, then peel and grate into a clean kitchen towel.
Step 2
Squeeze the towel hard to remove excess moisture, then transfer grated potato to a bowl. Fold in flour, gruyère, beaten egg, salt, and pepper until combined.
Step 3
Slice the onion into thin half-moons. Heat 3 tbsp butter in a large skillet over medium-high until foaming.
Step 4
Add onion to the skillet and cook, stirring occasionally, until deep golden brown and caramelized, about 8 minutes. Season with salt and pepper, then transfer to a plate.
Step 5
Add remaining 2 tbsp butter to the same skillet. Drop rounded tablespoon-sized portions of potato dough, flattening each gently into a patty about 2 inches across.
Step 6
Fry without moving until bottoms are golden brown and crispy, 3 minutes. Flip and cook until the second side is golden, 2 more minutes. Top with caramelized onion and parsley. Serve hot.
Tools you’ll need
- large pot
- 12-inch cast iron skillet or non-stick pan
- box grater
- kitchen towel
- mixing bowl
- wooden spoon
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