Nov 14, 2023 · Raspeballer are potato dumplings, also called komler, komper, klubber, and potetballer, among other names. Raspeballer are usually made with a combination of cooked potatoes and grated raw potatoes, mixed with a bit of barley and/or wheat flour and boiled in …

Have you heard about «komler», «komper» or «raspeballer»? Do you prefer to eat it with or without “dott”? What does it all mean, and how do you best enjoy this traditional food? Here you will find out all the secrets of Raspeballer from a real Bergenser.

A variety of raspeballer is the fiskeball (also called blandaball/blandetball), where minced fish, fresh or salted, is added to the potato dough. [6] [7]

While the people in Fjord Norway often say potetballer, raspeballer, orkomler – all depending on where in Fjord Norway you are! Some prefer to serve the potato dumplings with only syrup and crispy bacon.

Hva som serveres til raspeballene er forskjellig alt etter hvor i landet man kommer fra. Noen foretrekker bare litt sukker eller sirup, sprøstekt bacon og eventuelt brunostduppe til, andre liker å servere det som en større middag - som raspeballer med svineknoke eller lettsaltet lammekjøtt med raspeballer.

Oct 4, 2023 · Raspeballer, also known as potetball or raspeball, are traditional Norwegian potato dumplings typically filled with minced meat. The name “raspeballer” derives from the Norwegian word “raspe,” which means to grate—referring to the preparation of the potatoes.

Jul 23, 2024 · These dumplings are made from grated potatoes and flour, often filled with savory meat like salted pork, and served with various accompaniments such as sausages, bacon, or even syrup. Here’s a traditional recipe to help you make Norwegian Raspeballer at home. Ingredients: 1 kg (2.2 lbs) raw potatoes, peeled and grated