1. Bring a large pot of lightly salted water, broth or stock to a boil.
2. Peel the raw potatoes and grate them using a grater or a food processor. Squeeze out a little of the liquid.
3. Grate or mash the boiled potatoes. Mix boiled and raw potatoes with flour and salt to make a dough.
4. Boil a small sample to see if the dough is firm enough. Make dumplings with a spoon and carefully place them into the water/broth that is close to the boiling point. Dip the spoon in cold water between each dumpling and try to make them as smooth as possible.
5. Simmer the dumplings for 30-40 minutes, depending on their size. Slice open a dumpling to check if it's done. It should have a uniform consistency and colour all the way through.
You can eat it as it is, but it's excellent with some salted meat, or bacon and syrup!
Dining at Brekkeseter in the Rondane mountains. Photo: CH / Visitnorway.com
Many restaurants and cafés across the country serve the traditional dish.
If you're in Oslo, step by the cosy café Kaffistova for generous portions of Norwegian specialities at reasonable prices.
Travelling to Bergen? Plan for a meal at the gastropub Pingvinen, which has raspeballer on the menu every Thursday.
Traditional raspeball from Norway
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Photo:
Mari Svenningsen / Matprat.no
Traditional raspeball from Norway
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Photo:
Mari Svenningsen / Matprat.no
In Norway, it's actually a tradition to serve raspeballer on Thursdays.
At Lura Turistheim in Sandnes in Fjord Norway, some of the regulars have been eating raspeballer(or komler, as they call them), every Thursday since 1949!
Komle at Lura Turistheim
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Photo:
Lura Turistheim
Komle at Lura Turistheim
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Photo:
Lura Turistheim
Want to taste more traditional dishes at a budget-friendly price? Stop by a kro!
A kro is a small diner or café, often located beside a main road, which typically serves home-cooked, traditional dishes.