World Cuisines

Frikadeller

Denmark

Danish pan-fried meatballs: pork (or pork-veal) with onion and oats, flattened slightly, fried in butter until crisp-edged — the centre of the Danish family table. Ingredients: minced pork, veal (optional), onion, oats or breadcrumbs, milk, egg, flour, salt, pepper, allspice (optional), butter.

What it is

Danish pan-fried meatballs: pork (or pork-veal) with onion and oats, flattened slightly, fried in butter until crisp-edged — the centre of the Danish family table. Ingredients: minced pork, veal (optional), onion, oats or breadcrumbs, milk, egg, flour, salt, pepper, allspice (optional), butter. Recipe: 1) Mix mince with grated onion, oats, milk and egg; rest cold. 2) Shape with a spoon dipped in water into oval balls. 3) Fry in butter, flattening slightly, until deeply browned. 4) Make a pan sauce if you like. Serve: with boiled potatoes, brown gravy, red cabbage and pickled cucumber; cold on smørrebrød next day. Flavor: oniony, juicy, buttery crust. History: frikadeller arrived from German kitchens centuries ago and became Denmark's home-cooking benchmark — every grandmother's recipe a small state secret. See also: Smørrebrød, Stegt Flæsk.

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