Hungarian Fasírt
Deep-fried Hungarian meatballs: fasírt, fasírozott
Equipment
- Frying pan
Ingredients
- 1 lbs ground pork (0.5 kg)
- 1 egg
- 1 ½ slices stale bread or 1 stale roll
- 1 onion medium, chopped
- 1 pinch black pepper
- 1 tbsp vegetable oil or lard or duck/goose fat
- 1 ½ tsp salt
- ½ cup breadcrumbs approximately, only for coating
- vegetable oil for deep frying
Instructions
- Chop the onion and sautée on low heat in the oil or fat until translucent, about 5 minutes.
- Whisk the eggs lightly. Grate the bread in a food processor.
- Put every ingredient in a bowl, except the breadcrumbs. Mix everything well. (Season with paprika and/or minced garlic according to your taste.)
- Pour the breadcrumbs in a plate. Wet your hands and make nice little balls. Roll them in the breadcrumbs so it will cover them evenly.
- Heat the oil in a large frying pan. Fry both sides until cooked through. My ping pog ball sized meatballs are perfect after 4-5 minutes, larger ones might need 10-12 minutes.
