What flour do you use for meat fritters?

Q: What flour do you use for meat fritters?

In my recipe (once again from my grandma :)) I use only plain flour for the dough. Most recipes you will find for Fleischkrapfen also use rye flour. You can find more information about the Fleischkrapfen recipe here .

Fleischkrapfen (meat fritters) - a real treat for lovers of Austrian cuisine

Traditionally, this speciality was served at carnival time when the pantries were filled with meat. Today, “fleischkrapfen” are a particularly popular dish all year round in Salzburg's Pongau region. For the arts and crafts market in Radstadt, which takes place every year at the beginning of September, the Radstadt farmers' wives bake several hundred meat fritters for the market weekend in order to spoil the numerous visitors with culinary delights. In my recipe (once again from my grandma ??), I use only plain flour for the dough. Most of the recipes you will find for “fleischkrapfen” also use rye flour. Furthermore, I don't just cut the meat into small pieces, I mince it so that the filling is as fine as possible. My family and I like them best this way - give them a try, I'm curious to hear what your taste buds have to say. Here you can find my simple but very delicious recipe for about 30 meat fritters, which I'm sure you'll enjoy:

Instructions

For the filling, finely strain the potatoes and chop the rolled ham (it is best to use a multi-shredder or a meat grinder so that it is really fine). Dice the onion, crush the garlic and fry both in lots of butter. Add the potatoes and rolled ham and fry. Season with salt, pepper and beef soup seasoning. Let it cool for a while.

In the meantime, prepare the dough. Put the flour on the work surface, sprinkle with a pinch of salt and make a small "pit" into which you can pour the hot water (little by little) and the oil without it running away. Now knead this well and long to form a smooth dough.

Then divide the dough into about 30 small balls and roll them out in a circle. Place some filling in the middle and fold up.

Press the ends together well and then press in with a fork to make a nice pattern.

When you have filled all 30 pieces, deep-fry them in a large soup pot with about 2 litres of hot oil - preferably at about 170°C -3-4 minutes until golden brown and keep them warm in the oven.

Serve with sauerkraut and/or sweet cabbage.

We wish you good luck and bon appétit ?? You can find a video on our YouTube channel:

photo credits: Julia Winter