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Fluffy Fried Frikadellen (German Meatballs)
A nostalgic German meatball recipe that’s ultra‑fluffy inside and perfectly crisp outside. Soaked brioche gives a light texture, while a blend of pork, mustard, smoked paprika and fresh herbs creates a deep, comforting flavor. Pan‑fried in hot neutral oil for a golden crust, these frikadellen are ideal with potato or cucumber salad and a generous dollop of mustard.
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Critical Success Points
- • Soaking the bread correctly (not too wet, not too dry).
- • Sautéing the onion without browning.
- • Achieving a homogeneous meat mixture.
- • Testing a mini patty for seasoning.
- • Heating oil to the proper temperature (150‑160 °C).
Safety Warnings
- • Hot oil can cause severe burns – use a splatter guard and keep children away.
- • Handle raw pork with clean hands and wash all surfaces thoroughly to avoid cross‑contamination.
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