RECIPE:
Raspeballer
Traditional Norwegian potato dumplings
Raspeballer is a traditional dish which goes by many names andis served differently depending on where in Norway you are.
In Southern Norway, the dish is usually called komler or komper.
While the people in Fjord Norway often say potetballer, raspeballer, orkomler – all depending on where in Fjord Norway you are!
Some prefer to serve the potato dumplings with only syrup and crispy bacon. While others make them as a side dish, with pork knuckle or salted lamb.
Regardless of how you serve them, the main ingredient remains the same: the humble but fabulous potato!
Since the potato came to Norway around 1750, it's been an important ingredient in the Norwegian kitchen.
Use it to make raspeballer at home! Here's how you do it:
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.
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!
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.