Making both churros and spätzle today, I wondered what would happen if I tried frying the spätzle dough and boiling the churro batter. The churro batter didn’t work out at all. It was water-logged and almost disintegrated. The fried spätzle dough was slightly more successful. We made the dough with smoked paprika instead of nutmeg, and added a healthy dose of black pepper. It fried up in very weird shapes. After frying, it had a slightly spongy/chewy texture. It tasted something along the lines of KFC breading. I would actually revisit the fried dough. I bet it would be great with some honey butter, served instead of hush puppies with pulled pork and cole slaw. Not everything always work out, but it sure is worth trying.
The two most powerful words in any chef’s vocabulary: What if…
I like that you posted a failed recipe. It’s refreshing to know that you’re not afraid to publish your mistakes so we can learn from them.
I also appreciate you being an experimenter…and honest!
Thank you. I try to keep pushing.