Traditionally, this speciality was served at carnival time when the pantries were filled with meat. Today, “fleischkrapfen” are a particularly popular dish all year round in Salzburg’s Pongau region. For the arts and crafts market in Radstadt, which takes place every year at the beginning of September, the Radstadt farmers’ wives bake several hundred meat fritters for the market weekend in order to spoil the numerous visitors with culinary delights.
In my recipe (once again from my grandma 😊), I use only plain flour for the dough. Most of the recipes you will find for “fleischkrapfen” also use rye flour. Furthermore, I don’t just cut the meat into small pieces, I mince it so that the filling is as fine as possible. My family and I like them best this way – give them a try, I’m curious to hear what your taste buds have to say. Here you can find my simple but very delicious recipe for about 30 meat fritters, which I’m sure you’ll enjoy:
We wish you good luck and bon appétit 😊
You can find a video on our YouTube channel:
photo credits: Julia Winter