Raspeball is a traditional Norwegian dish and is often eaten on thursdays during the colder months of the year. Raspeball, also known in some areas as potato dumplings, klubb, ball, komle, kløbb, kumle, kompe, kumper, raspeboller, kløbber, kloter and raspekake. We have many names for the things we love. There are also many different recipes and ways to serve them.
The most common way is with saltet lamb meat or smoked sausage (vossakorv), swede mash, bacon, bacon fat, some syrup on the top and a glass of ‘surmelk’ or pilsner beer. ‘surmelk’ or sour milk is almost the same as kefir and cultured buttermilk.
If you like luberjack food, you should try this recipe.
This is how you make raspeball
750 g potatoes, peeled, cooked, cooled, then mashed
3 dl barely flour
2 tsp salt
- Mix the shredded raw potatoes with the cold boiled mashed potatoes.
- Add the barely flour and 1 teaspoon of salt and mix.
- Put on large saucepan of water to boil and add 1 teaspoon salt.
- Form a round ball by using a tablespoon and your hand.
- Place them gently into softly boiling water and let it simmer for about 45 minutes.
- Serve the dumplings immediately.