Fattigmann
Fattigmann are crispy, golden Norwegian treats flavored with cardamom, fried to perfection, and sprinkled with sugar—perfect for festive occasions or as a sweet snack.
Ingredients
Instructions
- Beat the egg and egg yolk slightly; add sugar and water and beat again.
- Mix ground cardamom with half a cup of flour; add this to the beaten eggs.
- Continue adding flour until the dough is easy to handle and does not stick.
- Roll small portions of dough very thin.
- Cut the rolled dough into diamond shapes.
- Deep fry the diamond-shaped pieces in hot fat until golden brown.
- Remove from the fat and sprinkle with granulated sugar immediately.
Tips & Substitutions
For a lighter texture, ensure your oil is hot enough before frying. You can substitute half of the flour with almond flour for a nutty flavor or use vanilla extract instead of cardamom for a different twist. Make sure to roll the dough as thin as possible for maximum crispiness. If you prefer, add a pinch of salt to balance the sweetness.
Serving Suggestions
Serve Fattigmann dusted generously with granulated sugar as a delightful treat with coffee or tea. They pair wonderfully with sweet dips such as chocolate or caramel sauce. You can also enjoy them alongside a selection of Bread Spreads for a fun dessert platter.
Storage & Reheating
Store leftover Fattigmann in an airtight container at room temperature for up to 3 days. To maintain their crispiness, avoid refrigerating them. If you need to reheat, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes until warm and crispy again.
Nutrition & Diet Analysis (per serving)
Each serving of Fattigmann contains roughly 130 calories, with 3g protein, 26g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Fattigmann ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to a day. Roll and cut the dough just before frying to ensure freshness. However, it's best to fry them right before serving for optimal texture and flavor.
What type of oil is best for frying Fattigmann?
Use a neutral oil with a high smoke point, such as vegetable oil or canola oil, for frying. This will prevent the dough from absorbing unwanted flavors and ensure a clean, crispy finish.
How do I know when the oil is hot enough for frying?
To check if the oil is ready, drop a small piece of dough into the oil. If it bubbles and rises to the surface quickly, the oil is hot enough. Alternatively, you can use a thermometer; the ideal frying temperature is around 350°F (175°C).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).