Baked Ham Fritters

For the baked ham fritters, put the flour in a large enough bowl and make a dent in the center.

Mix the eggs, add them and knead everything together into a smooth dough. If the dough is later rolled out with a rolling pin, it should be rather soft and wet in consistency. If you work with the pasta machine, it is recommended to make a rather dry dough.

Shape the dough into a ball and let it rest for 30 minutes at room temperature, wrapped in plastic wrap.

In the meantime, generously butter a baking dish 1 tablespoon at a time and sprinkle it thickly with breadcrumbs.

Cut the ham about 2 cm slices.

Mix crème fraîche, milk and eggs. Stir in Parmesan cheese and season with bell pepper, nutmeg, salt and paprika.

Roll out the dough on a lightly floured surface to a thickness of approx. 1 mm. While doing so, loosen the dough from the surface again and again and lightly flour it.

Cut approx. 3 cm squares with a pastry wheel and blanch them in portions in plenty of boiling hot salted water for one minute. Lift out the dough fritters with a sieve, rinse them under cold water and let them drain well.

Layer the pasta and the ham in the prepared baking dish. Pour the egg milk over them, sprinkle generously with breadcrumbs and top with enough butter flakes.

Bake the ham patties in the oven heated to 200 °C on the second rack from the bottom for 20-25 minutes.

Preparation Tip:

For vegetarians, you can replace the 400 g of ham with 500 g of mushroom slices, fried briefly in butter.

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