Thursday, April 7, 2011

"Forferl" - a way of "material recovery" in our daily kitchenworld.....

When I was a little girl, whenever my Mom made a dish with breadcrumb coating, mainly it was Wiener Schnitzel (i.e. Viennese Escalope), she made out of the remaining flour, egg and breadcrumbs what we call "Forferl". As she had not so much ingredients remaining, most of the time she made only 1 of those Forferl.... I remember more than 1 dispute about which one of us children would get this  delicacy : ). To share it with my sister...never : )..... Talking about that with my friends quite any of them reminds this "leftover treat". In reality a Forferl is a very simple thing but children loves it....
To prepare: You use the rest of your ingredients that you need while preparing a dish with breadcrumb coating. So of course first you prepare as usual your dish with the breadcrumbs. Then you simply mix together the remaining ingredients: Add step by step a little amount of breadcrumbs and flour to your remaining whisked egg  until you get a sort of a dough; season with some salt and pepper and form some little loaf. If you want you can put some parsley on the Forferl (fix it with a toothpick) and then fry it in some hot oil until golden brown.
Beeing a child we loved it with a lot of ketchup or/and mayo................

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