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| {{Short description|Deep fried meat snack}} | |||
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| {{confused|Frikadelle|Frikkadel}} | |||
| ] | |||
| ], ] and ]]] | |||
| The original spelling of this word was 'frikadel', but since the majority of the Dutch people misspelled it as 'frikandel', the dictionary has actually been changed to accommodate for both spellings. | |||
| ] | |||
| ] | |||
| A '''frikandel''' (plural '''frikandellen''') is a ] |
A '''{{Lang|nl|frikandel}}''' ({{IPA|nl|frikɑnˈdɛl|-|Nl-frikandel.ogg}}; plural '''{{Lang|nl|frikandellen}}''') is a traditional snack originating from the ], a sort of ] ],<ref>{{cite book | ||
| | title = Let's Go | |||
| Sometimes it is served on a piece of bread, and is called a ]je frikandel. In some areas in ], such as ] and ] provinces it is often referred to as a ''curryworst'' (] sausage). | |||
| | publisher = Harvard Student Agencies | |||
| | year = 1976 | |||
| | id = Original from the University of Michigan Digitized Nov 14, 2006 | |||
| }}</ref><ref name="Gray000">{{cite book | |||
| | title = The Netherlands | |||
| | first = Jeremy | |||
| | last = Gray | |||
| | publisher = Lonely Planet | |||
| | year = 2004 | |||
| | isbn = 1-74059-303-0 | |||
| }}</ref> | |||
| of which the modern version was developed after World War II. The history of this snack in the ] goes back to the 17th century.<ref>{{Cite book|title=De Verstandige Kok Spanish Netherlands. De rijke keuken van de Gouden Eeuw|last=Willebrands|first=Marleen|publisher=Pereboom|year=2006|isbn=90-77455-20-5|location=Bussum|pages=71–72}}</ref> | |||
| == History == | |||
| In the ], the Frikandel mainly consists of a mixture of pork, beef, chicken and horse meat. ] prefer the Dutch snack to be 100% chicken. Because of its vague recipe, there was a common belief among Dutch people that most of the frikandel was derived from any rest meat, like brains or testicles. | |||
| Unlike the modern frika(n)del, the historical frikandel (frickedil) is made from minced veal and generally spiced with ], ], salt, ] and optionally orange peel. A version without egg and breadcrumbs was cooked in a veal net. | |||
| The shape of the frikadel could have been phallic on purpose. The writer ] called 'fricadellen' a recipe for old spinsters. Also, a special version of the frikadel was served to pregnant women, according to 18th-century cookery books. It was a veal meatball containing an egg yolk, hidden and sewn into a small leaf of lettuce. | |||
| It is usually served with tomato ], curry ketchup, frietsaus (dutch ]), and chopped onion. A frikandel with mayonnaise, curry ketchup and diced onion makes a ''Frikandel Speciaal''. The ''Frikandel Speciaal'' has a deep cut in the middle to provide room for the chopped onions and the sauces. | |||
| There is some confusion around whether frikandel should be written with or without an "n", but in essence, the frikandel and the frikadel are two different products. Until 2005 however, only the word "frikadel", was seen as the official spelling. After 2005, also the word "frikandel" was accepted. | |||
| The Frikandel is a favorite party snack of many Dutch people. They are often chopped into small pieces and served on a plate with curry and mayonnaise. Frikandels can also be found in a partypack together with ]ten and other Dutch snacks such as ]. | |||
| Frikandellen are also often available in holiday resorts popular with the Dutch, such as ]. | |||
| <!-- Unsourced image removed: ] --> | |||
| The difference between a "frikandel" and a "frikadel" is that the frikadel was invented in 1954 and the frikandel is a similar product invented in 1958 and has a different production method, yielding a smoother end-product. Currently, the frikadel is no longer in production. | |||
| The Dutch record (and very likely also the world record) for eating frikandellen (with a weight of 80g each) is 47 in one hour, set on 11 December 2005, by Sjonnie Noordeinde from ]. The previous record holder, with 25 frikandellen, was Jozias v/d Velde from ]. | |||
| == Description == | |||
| ⚫ | In many other countries, including |
||
| The modern ''frikandel'' is a cylindrical chewy, skinless, dark-coloured sausage-like meat product which is usually eaten warm. Unlike most sausages, the ''frikandel'' is ]. In ] and in the north of France (]), it is called a "''frikadel''", "''fricandelle''" or "''fricadelle''". In some parts of ] (]), notably around ], it is called "''curryworst''" (not to be confused with the German '']'', though in eastern Germany people tend to make ''currywurst'' from skinless sausage). In the U.S., a product inspired by the ''frikandel'' although not identical is marketed under the "Dutch Dawg" and "Freakandel" brands.<ref>United States Patent and Trademark Office </ref><ref>The Salt Lake Tribune - Bruges Waffles & Frites {{Webarchive |url=https://web.archive.org/web/20130223010925/http://www.sltrib.com/sltrib/entertainment2/55717533-223/decibels-sugar-yes-restaurant.html.csp |date=2013-02-23}}"</ref> Due to the absence of a skin, one could argue that technically it is not a sausage. | |||
| In Belgium, ''frikadel'' means (also raw) minced pork; it seldom contains other meat. Where the sausage is called "''curryworst''", the term ''frikadel'' is often used to describe ] (the precursor of the frikandel, with the same meat), commonly eaten in Belgium, Germany and Denmark. | |||
| Who created the modern ''frikandel'' is contested. Some claimed it was first made by Gerrit de Vries in ] in 1954 when a law prevented him from selling his product as a meatball. He changed the name and shape instead of the recipe. Others say it was created by Jan Bekkers in ] in 1958, and named by him "''frikandel''" after he founded the Beckers factory the following year. | |||
| However, the present recipe with very fine mince is derived from Bekker's 1958 version. The de Vries 1954 sausage, named ''fricadelle'', contained chunkier minced meat and essentially was a minced meat patty shaped like a sausage.<ref>De Telegraaf, "", 4 February 2009</ref><ref name="Wel vet niet cool">Volkskrant "", 22 March 2004</ref> | |||
| In the Netherlands, northern France, Belgium, Aruba and ], the ''frikandel'' consists of a mixture of ], including chicken (40% or more) and pork (about 25%).{{citation needed |date=January 2016}} In the ], it contains pork (50%), beef (35%) and non-mechanically separated chicken (15%). Some manufacturers also add in a bit of ]. A ] version exists and contains only chicken and beef.<ref>{{cite web |url=http://www.volkskrant.nl/vk/nl/2680/Economie/article/detail/1024262/2010/09/26/Halal-frikandellen-uit-Holland.dhtml |title=Halal frikandellen uit Holland - Economie - Voor nieuws, achtergronden en columns |website=De Volkskrant}}</ref> Other ingredients are ], thickener, herbs and spices, onion and ]s. | |||
| ==Popularity== | |||
| It is the most popular fast food snack in the Netherlands, followed by '']''. According to the AKSV (the ''General Association of Manufacturers of Cooking Supplies and Snacks'' in the Netherlands), 600 million frikandellen are produced each year in the Netherlands. Most of these are also sold in the Netherlands, where more than 37 frikandellen are consumed per capita per year.<ref name="Wel vet niet cool" /><ref>Brabants Dagblad "", 19 February 2009</ref> | |||
| ==Serving== | |||
| In the Netherlands, it is most often served with ] or ], though some eat it with tomato ketchup, mustard or apple sauce. Very popular is a {{Lang|nl|frikandel}} served together with mayonnaise, curry or ketchup and chopped raw onion: a {{Lang|nl|frikandel speciaal}}.<ref name="Wel vet niet cool"/> The {{Lang|nl|frikandel speciaal}} usually has a deep cut lengthwise through the middle to provide room for the chopped onions and the sauces. Some people prefer the taste of a {{Lang|nl|frikandel}} if the cut is made before frying, resulting in a larger crisp surface. Sometimes the sausage is served on a ] and is then called a {{Lang|nl|]je frikandel}}. | |||
| In Belgium and in the north of France, it is served with any sauce of choice and sold in a variety of ways, for example with onions, in a long bun, a piece of baguette, as a kebab or plain and untouched. | |||
| == Variants == | |||
| ''Frikandellen'' can also be included in party-packs together with other Dutch snacks such as '']'', although they are significantly reduced in length. They are also often available in holiday resorts abroad which are popular with the Dutch, such as ], Spain. | |||
| In the Netherlands, ''frikandel''-] are regularly held all over the country. The record for most ''frikandellen'' consumed in one hour was set in 2005 by Sjonnie Noordeinde of ], consuming 47 sausages of 80 grams each.<ref>{{Cite web |url=http://rtl.nl.msn.com/(/actueel/rtlnieuws/)/components/actueel/rtlnieuws/2009/02_februari/08/verrijkingsonderdelen/0208_1730_frikandel_50_jaar.xml |title=Frikandel ziet Abraham - RTL Nieuws.nl |work=RTL Nieuws.nl |date=April 25, 2012 |archive-url=https://web.archive.org/web/20120425081919/http://rtl.nl.msn.com/(/actueel/rtlnieuws/)/components/actueel/rtlnieuws/2009/02_februari/08/verrijkingsonderdelen/0208_1730_frikandel_50_jaar.xml |archive-date=2012-04-25}}</ref> | |||
| The Belgian company ] created a number of variants of the ''frikandel'' such as the ''Frikandel XXL'' (a larger variant of the ''frikandel'') in 2010 and the '']'' (a ''frikandel'' wrapped in a '']'' coat) in 2019.<ref name="AlgemeenDagbladLoempidel">{{cite web |url= https://www.ad.nl/koken-en-eten/loempidel-ligt-straks-tussen-de-kroketten-en-de-frikandellen~a479a7cb/ |title= Loempidel ligt straks tussen de kroketten en de frikandellen. |date=8 March 2019 |access-date=23 January 2020 |author= Ellen den Hollander |publisher= ] |language=nl}}</ref> | |||
| ⚫ | In many other countries, including South Africa, Denmark and Germany, '']'' or ''Frikadelle'' (not to be confused with frika'''n'''del) is the local name of minced-meat meatballs or ] like those used in ]s. The Indonesian '']'' shares the same name and origin, but the primary ingredient is mashed potato. | ||
| ==See also== | |||
| * ] | |||
| == References == | |||
| {{reflist}} | |||
| == External links == | |||
| * {{Commons category-inline|Frikandel}} | |||
| {{Hot dog variations}} | |||
| ] | ] | ||
| ⚫ | ] | ||
| ] | ] | ||
| ⚫ | ] | ||
| ] | |||
| ] | |||
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Latest revision as of 03:28, 2 January 2025
Deep fried meat snack Not to be confused with Frikadelle or Frikkadel.
A frikandel (Dutch pronunciation: [frikɑnˈdɛl] ; plural frikandellen) is a traditional snack originating from the Netherlands, a sort of minced-meat sausage, of which the modern version was developed after World War II. The history of this snack in the Spanish Netherlands goes back to the 17th century.
History
Unlike the modern frika(n)del, the historical frikandel (frickedil) is made from minced veal and generally spiced with mace, nutmeg, salt, pepper and optionally orange peel. A version without egg and breadcrumbs was cooked in a veal net.
The shape of the frikadel could have been phallic on purpose. The writer P.C. Hooft called 'fricadellen' a recipe for old spinsters. Also, a special version of the frikadel was served to pregnant women, according to 18th-century cookery books. It was a veal meatball containing an egg yolk, hidden and sewn into a small leaf of lettuce.
There is some confusion around whether frikandel should be written with or without an "n", but in essence, the frikandel and the frikadel are two different products. Until 2005 however, only the word "frikadel", was seen as the official spelling. After 2005, also the word "frikandel" was accepted.
The difference between a "frikandel" and a "frikadel" is that the frikadel was invented in 1954 and the frikandel is a similar product invented in 1958 and has a different production method, yielding a smoother end-product. Currently, the frikadel is no longer in production.
Description
The modern frikandel is a cylindrical chewy, skinless, dark-coloured sausage-like meat product which is usually eaten warm. Unlike most sausages, the frikandel is deep-fried. In Belgium and in the north of France (Nord-Pas-de-Calais), it is called a "frikadel", "fricandelle" or "fricadelle". In some parts of Flanders (Belgium), notably around Antwerp, it is called "curryworst" (not to be confused with the German currywurst, though in eastern Germany people tend to make currywurst from skinless sausage). In the U.S., a product inspired by the frikandel although not identical is marketed under the "Dutch Dawg" and "Freakandel" brands. Due to the absence of a skin, one could argue that technically it is not a sausage.
In Belgium, frikadel means (also raw) minced pork; it seldom contains other meat. Where the sausage is called "curryworst", the term frikadel is often used to describe a sort of meatball (the precursor of the frikandel, with the same meat), commonly eaten in Belgium, Germany and Denmark.
Who created the modern frikandel is contested. Some claimed it was first made by Gerrit de Vries in Dordrecht in 1954 when a law prevented him from selling his product as a meatball. He changed the name and shape instead of the recipe. Others say it was created by Jan Bekkers in Deurne in 1958, and named by him "frikandel" after he founded the Beckers factory the following year.
However, the present recipe with very fine mince is derived from Bekker's 1958 version. The de Vries 1954 sausage, named fricadelle, contained chunkier minced meat and essentially was a minced meat patty shaped like a sausage.
In the Netherlands, northern France, Belgium, Aruba and Curaçao, the frikandel consists of a mixture of mechanically separated meat, including chicken (40% or more) and pork (about 25%). In the US, it contains pork (50%), beef (35%) and non-mechanically separated chicken (15%). Some manufacturers also add in a bit of horse meat. A halal version exists and contains only chicken and beef. Other ingredients are bread crumbs, thickener, herbs and spices, onion and flavour enhancers.
Popularity
It is the most popular fast food snack in the Netherlands, followed by kroket. According to the AKSV (the General Association of Manufacturers of Cooking Supplies and Snacks in the Netherlands), 600 million frikandellen are produced each year in the Netherlands. Most of these are also sold in the Netherlands, where more than 37 frikandellen are consumed per capita per year.
Serving
In the Netherlands, it is most often served with curry ketchup or mayonnaise, though some eat it with tomato ketchup, mustard or apple sauce. Very popular is a frikandel served together with mayonnaise, curry or ketchup and chopped raw onion: a frikandel speciaal. The frikandel speciaal usually has a deep cut lengthwise through the middle to provide room for the chopped onions and the sauces. Some people prefer the taste of a frikandel if the cut is made before frying, resulting in a larger crisp surface. Sometimes the sausage is served on a bun and is then called a broodje frikandel.
In Belgium and in the north of France, it is served with any sauce of choice and sold in a variety of ways, for example with onions, in a long bun, a piece of baguette, as a kebab or plain and untouched.
Variants
Frikandellen can also be included in party-packs together with other Dutch snacks such as bitterballen, although they are significantly reduced in length. They are also often available in holiday resorts abroad which are popular with the Dutch, such as Lloret de Mar, Spain.
In the Netherlands, frikandel-eating contests are regularly held all over the country. The record for most frikandellen consumed in one hour was set in 2005 by Sjonnie Noordeinde of Delft, consuming 47 sausages of 80 grams each.
The Belgian company Vanreusel created a number of variants of the frikandel such as the Frikandel XXL (a larger variant of the frikandel) in 2010 and the loempidel (a frikandel wrapped in a lumpia coat) in 2019.
In many other countries, including South Africa, Denmark and Germany, frikadel or Frikadelle (not to be confused with frikandel) is the local name of minced-meat meatballs or patties like those used in hamburgers. The Indonesian perkedel shares the same name and origin, but the primary ingredient is mashed potato.
See also
References
- Let's Go. Harvard Student Agencies. 1976. Original from the University of Michigan Digitized Nov 14, 2006.
- Gray, Jeremy (2004). The Netherlands. Lonely Planet. ISBN 1-74059-303-0.
- Willebrands, Marleen (2006). De Verstandige Kok Spanish Netherlands. De rijke keuken van de Gouden Eeuw. Bussum: Pereboom. pp. 71–72. ISBN 90-77455-20-5.
- United States Patent and Trademark Office tmsearch.uspto.gov
- The Salt Lake Tribune - Bruges Waffles & Frites sltrib.com Archived 2013-02-23 at the Wayback Machine"
- De Telegraaf, "Frikandel is 50 jaar", 4 February 2009
- ^ Volkskrant "Wel vet niet cool", 22 March 2004
- "Halal frikandellen uit Holland - Economie - Voor nieuws, achtergronden en columns". De Volkskrant.
- Brabants Dagblad "Deurnese vinding de frikandel", 19 February 2009
- "Frikandel ziet Abraham - RTL Nieuws.nl". RTL Nieuws.nl. April 25, 2012. Archived from the original on 2012-04-25.
- Ellen den Hollander (8 March 2019). "Loempidel ligt straks tussen de kroketten en de frikandellen" (in Dutch). Algemeen Dagblad. Retrieved 23 January 2020.
External links
Media related to Frikandel at Wikimedia Commons
