Ciao! Vengo da una parte del Brasile che è piena di immigrati tedeschi. Quindi abbiamo un sacco di cibo lì che sono ispirati al tedesco e tutto il resto. Il fatto è che uno dei cibi più comuni che vedo nei ristoranti e nelle fiere tedesche ci sono gnocchi di patate. So che gli gnocchi di patate bolliti sono facili da trovare in Germania (Kartoffelklösse). Ma non ho mai visto il fritto (può anche essere fritto in padella), pieni di gnocchi di carne macinata che sono così legati al cibo tedesco da dove vengo. Volevo solo sapere se questo è legato a una regione molto specifica in Germania, quindi non quello facilmente trovato, o se è qualcosa che è stato effettivamente inventato dai discendenti tedeschi in Brasile e considerato solo un cibo tedesco senza essere così autentico. Sono stato in Germania 4 volte e ora vivo in Svezia e non ho mai trovato questi gnocchi fritti in un menu. Qualche idea? Grazie, vorrei davvero sapere se sarei in grado di mangiarli da qualche parte in Germania.
EDIT: Sì, a giudicare dalle risposte, la frittura profonda non è il modo tedesco. Ho sospettato che fosse così. Qui in Svezia è anche gnocchi bolliti. Mi stavo solo chiedendo se fosse una cosa regionale e non avevo trovato il posto giusto in Germania per mangiarli. Grazie per le informazioni :)))
Secondo modifica: ecco un video di YouTube con la ricetta:
https://youtu.be/lidcykb5nqk?si=ch-bzl7m-we8ufvf
Is there such a thing as a fried potato dumpling in German culinary?
byu/glass_eyed_nun ingermany
di glass_eyed_nun
18 commenti
While it sounds delicious, I have never seen those here.
I know when my family makes potato dumplings we cut the leftovers (if there ever are any) in slices and pan-fry them the next day. Delicious with meat leftovers.
Kroketten I guess.
You can find them frozen in all supermarkets.
I wouldn’t call them “german”, but to be fair, I would not call anything with potato or paprika “german”.
Dumplings fried as a whole is not a thing.
Dumplings filled with meat or greaves are popular. See Fleischknödel or Grammelknödel.
I have never heard that in Germany, sounds more eastern European, Poland maybe.
Pan-fried Klöße, albeit in slices, I know for preparing left-over Klöße from last day.
I have also seen filled Klöße, also in sweet versions (https://de.wikipedia.org/wiki/Marillenkn%C3%B6del)
Leftover dumplings are “recycled” in our family the next day by slicing them up and frying them in a pan.
In a nutshell, no dumpling I know about comes into this world without boiling water.
I only know of sweet versions of this. My Grandma used to make Kirschklöße (cherry-filled potato dumplings). She was originally from Bohemia, now part of Czech Republic, but of German ethnicity.
Most likely the meat-filled ones are also from Eastern Europe, ethnic Germans used to he spread all over Eastern Europe.
I think usually those are cooked not fried. I guess you have to go further east to find fried dumplings? Sorry if I am wrong but I have a polish friend who deep fries every dumpling XD. It’s delicious. I just don’t think it is really a thing here. We are generally not that much into deep fried foods like other cultures. More the roasting, cooking, steaming and baking.
Pan-frying the uneaten Kartoffelklösse remainders the next day was pretty common. could be just to heat them up, or as separate dish with sugar and melted butter. (Saxony with some Hesse influence)
Making them from scratch was a bit of work and took some time, so making some more than needed made sense.
Maybe you think of “Maultaschen”
Schupfnudeln are often pan fried and are essentially little potato dumplings
Sounds like polish Pelmeni which are also eaten in Germany, especially towards the northeast. Never seen them fried, but pan seared. Frying might be a latinamerican spin on it, and sounds excellent.
Could you post a picture? I don’t think I probably understand what you mean.
There are „Kroketten“ but they aren’t filled with anything.
I know the fried and filled dumplings from Czechia. Mostly filled with cabbage and cured pork.
I also got some in eastern Bavaria
Are you thinking of Kartoffelpuffer? I’ve heard some people calling them “batata suíça” in Brazil.
The closest thing would be “Krokette” that’s deep fried mashed potato. But usually they don’t have any filling. They are eaten as a side dish similar to “Klöße” for things with a good sauce like a roast or maybe duck/goose.
I think that’s something Spanish, especially when smaller and filled with cheese.
Read about uahc in a cooking book. But not German.
Bombas De patata or potato empanadas STH like that.
Krokette?