Servings: stk.
Krebinetter
With the risk of upsetting a portion of the Danish population, we dare to present our take on a delicious recipe for krebinetter. Our version is made from minced pork (a' la' frikadelle) and double-breaded in breadcrumbs.
Ingredients
- 450 gram Minced pork
- 1 pcs. Onion Revet
- 8 gram Wheat Flour
- 6 gram Salt
- 1.5 gram Pepper
- 200 gram Grate
- 106 gram Wheat Flour
- 2 pcs. Egg
- 20 gram Butter
Instructions
- First, mix the salt into the meat in a large bowl.
- Finely grate the onion and combine all ingredients with the meat.
- Mix everything well and let the mixture rest in the refrigerator for at least 15 minutes, preferably longer.
- Ensure the mixture is at room temperature before cooking. This ensures they fry rather than boil.
- The krebinetter should weigh 90 grams each and be shaped oval. They need to be double-breaded: Roll them in flour, then in the whisked eggs, and finally in the breadcrumbs. Repeat the process one more time. Melt the butter over medium-high heat in a large pan and let it foam before placing the krebinetter on the pan.
- Fry them for about 6 minutes on each side, and they are now ready to serve.
- You can use the frying fat to pour over your krebinetter or for the gravy.
Notes
For example, use homemade breadcrumbs.