Frygadeli - Danish Delight

Ingredients

• 500g (1.1 lb) pork loin, cut into bite-sized pieces 500g (1.1 lb) pork loin, cut into bite-sized pieces
• 150g (1 cup) all-purpose flour 150g (1 cup) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 250ml (1 cup) buttermilk 250ml (1 cup) buttermilk
• Vegetable oil, for frying Vegetable oil, for frying
• Remoulade sauce, for serving Remoulade sauce, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, whisk together the flour, baking powder, paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.
2. 2.
   Pour the buttermilk into a separate bowl.
3. 3.
   Dip each pork piece into the buttermilk, allowing any excess to drip off, then coat it in the seasoned flour mixture. Ensure each piece is evenly coated.
4. 4.
   Heat vegetable oil in a deep pan or skillet over medium-high heat.
5. 5.
   Carefully place the coated pork pieces into the hot oil, ensuring not to overcrowd the pan. Fry them in batches until they turn golden brown and crispy, approximately 3-4 minutes per side.
6. 6.
   Once cooked, transfer the fritters to a paper towel-lined plate to drain excess oil.
7. 7.
   Serve the Frygadeli hot with a side of remoulade sauce for dipping.

Treat your ingredients with care...

• Pork loin — For the best results, choose lean and tender pork loin cuts. Trim any excess fat before cutting it into bite-sized pieces to ensure even cooking.

Tips & Tricks

• For an extra crispy texture, you can double-coat the pork pieces by dipping them in the buttermilk and flour mixture twice.
• If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• Serve the Frygadeli with a squeeze of fresh lemon juice for a burst of citrus flavor.
• Experiment with different spices in the batter, such as smoked paprika or cayenne pepper, to add a unique twist to the dish.
• If you prefer a milder flavor, reduce the amount of spices in the batter.

Serving advice

Serve the Frygadeli as a main course alongside a fresh green salad or roasted vegetables. Alternatively, you can serve them as a delicious appetizer or snack at parties or gatherings.

Presentation advice

Arrange the Frygadeli on a platter, garnished with fresh herbs like parsley or dill, to add a pop of color. Serve the remoulade sauce in a small bowl on the side for dipping.