Ingredients with Measurements:
- 4 Leberknödel (liver dumplings)
- 1 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or tongs for removing dumplings from oil
Step-by-step instructions:
1. Cut the Leberknödel into bite-sized pieces.
2. In a shallow dish, whisk together the flour, salt, and pepper.
3. In another shallow dish, beat the eggs.
4. In a third shallow dish, place the breadcrumbs.
5. Dip each piece of Leberknödel into the flour mixture, shaking off any excess.
6. Dip the floured Leberknödel into the beaten eggs, making sure it is coated evenly.
7. Roll the Leberknödel in the breadcrumbs, pressing the breadcrumbs onto the surface to ensure they stick.
8. Repeat the process with all the Leberknödel pieces.
9. Heat the vegetable oil in a deep fryer or large pot to 350°F.
10. Fry the Leberknödel in batches until golden brown and crispy, about 3-4 minutes.
11. Remove the fried Leberknödel from the oil with a slotted spoon or tongs and place them on a paper towel-lined plate to drain any excess oil.
12. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 35g
Protein: 12g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Panko breadcrumbs can be used instead of regular breadcrumbs for a crunchier texture.
Variations:
- Add chopped herbs like parsley or chives to the breadcrumb mixture for extra flavor.
- Serve with a side of sauerkraut or potato salad.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy exterior.
- Don't overcrowd the fryer or pot with too many Leberknödel at once, as this will lower the oil temperature and result in soggy dumplings.
- Use a slotted spoon or tongs to remove the fried Leberknödel from the oil to avoid burning yourself.
Storage instructions:
Leftover fried Leberknödel can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the Leberknödel on a baking sheet and bake in a preheated oven at 350°F for 10-12 minutes or until heated through.
Presentation ideas:
Serve the crispy fried Leberknödel on a platter with a dipping sauce in the center.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with a side of sauerkraut or potato salad.
Troubleshooting advice:
If the Leberknödel are not crispy enough, increase the oil temperature or fry for a few more minutes.
Food safety advice:
Make sure the Leberknödel are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Leberknödel is a traditional German dish made with liver, bread, and spices. It is typically served in soup or as a main course.
Flavor profiles:
Crispy on the outside and soft on the inside, these fried Leberknödel have a savory flavor with a hint of liver.
Serving suggestions:
Serve as an appetizer or main course with a side dish and dipping sauce.
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Region: German