Clarified pork fat used for deep-frying. You can replace it with neutral frying oil – the frying temperature should be around 170-180 °C.

Why must the dough be completely cold before stirring in the eggs?

Warm dough would make the eggs set. Cold dough lets them be beaten in and gives the puffs air so they swell in the fryer.

Snøballer (Norwegian fried choux puffs)

Name: Snøballer (Norwegian fried choux puffs)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 125 g butter; 250 g wheat flour; 5 dl water; 12 pcs eggs; 50 g sugar; lard for frying (or neutral frying oil); icing sugar for serving

Snøballer from Erken & Steen 1900: a cooked choux dough of butter, flour and water with eggs and sugar, shaped as small balls and deep-fried pale golden in lard. Served warm with icing sugar. Serves about 8.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 216 (falt i det fri)

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About the dish

Friterte vannbakkelsboller fra Erken og Steens «Kogebog for skole og hjem» (1900). Bollene er en varm slektning av berlinerkranser og fritert bakverk som var populært til fest og høytid.

How to make it

1
Make the dough
Melt the butter, stir in the flour and add the boiling water. Stir well and cook until the dough pulls away from the pot.
2
Cool
Take the dough out and let it become completely cold.
3
Stir in eggs
Stir in the eggs, two at a time, and finally the sugar.
4
Deep-fry
Drop the dough by the spoonful as small balls into boiling lard and fry them pale golden.
5
Serve
Serve the puffs warm with icing sugar.

Changes from the original

Oppskriften er beholdt slik den står. Smult kan byttes med nøytral frityrolje. «Strøsukker» er modernisert til melis. Prisene er utelatt.

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Frequently asked questions

What is lard?: Clarified pork fat used for deep-frying. You can replace it with neutral frying oil – the frying temperature should be around 170-180 °C.
Why must the dough be completely cold before stirring in the eggs?: Warm dough would make the eggs set. Cold dough lets them be beaten in and gives the puffs air so they swell in the fryer.

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