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Tyrolean Blueberry Nocken | Fruity & Golden-Brown
(0)
20 min
Quick
Gurkerl Küche
Traditionelle Tiroler Schwarzbeernocken – ein echter Klassiker der österreichischen Almküche. Frische Heidelbeeren im flaumigen Teig, in Butter goldbraun in der Pfanne herausgebacken und mit Staubzucker und Zimt serviert.
Ingredients
Preparation method
Preparation & Batter
Carefully sort the fresh blueberries, rinse briefly in cold water, and gently pat dry on paper towels.
In a bowl, whisk together the eggs, whole milk, granulated sugar, vanilla sugar, and a pinch of salt. Quickly stir in the smooth wheat flour until a thick, smooth batter forms.
Finally, gently fold the blueberries into the batter so that the berries stay intact and release their full juice only during frying.
Chef's tip
Traditionally, blueberry nocken are served at the table straight in the pan. If you like, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Do not set the heat too high during frying so the berries do not burn and the batter cooks up wonderfully fluffy inside.
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