Perlemoen balls

Recipe from: 11/30/1989 12:00:00 AM
Ingredients 8
Servings 4


  • 410
  • 60
    self-raising flour
  • 2
    extra-large eggs
  • 50
    chopped parsley or fennel
  • 100
    cream, stiffly whipped
  • salt
  • pepper
  • oil for deep-frying


Combine all the ingredients and season to taste with salt and pepper. Chill for at least 15 minutes to allow all the moisture to be absorbed. Roll into balls the size of marbles. (If the mixture is too slack, add a little extra flour). Heat the oil in a saucepan and fry the balls until golden brown. Drain on kitchen towelling. Arrange on a flat platter and garnish with fresh fennel and capers. Serve hot. Serves 4-6.

Read more on: fish/seafood  |  deep-fry

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