Traditional German Foods

about Frikadellen, Schnitzel, Knödel and more

Frikadellen

These are a type of meatball or meat patty. They are heavily seasoned using fresh herbs and pan fried. Traditional accompaniments include potato salad and bean salad, though boiled potatoes and gravy and pickled beets or cooked cabbage are also popular. Creamed white cabbage is another option for serving these fried meat patties.

They are made generally from beef, pork or veal minced fine and mixed with eggs, milk, onions, bread crumbs, pepper and salt and flour. They're then formed into balls, flattened slightly, and fried, either in pork fat, butter, margarine or vegetable oil.

Fish and vegetable variants also exist, though vegetarian Frikadellen are somewhat less common than their meaty cousins. This is a popular picnic and potluck food because it travels so well, and is often eaten at these events with the cold salads listed above.

Knoedel

Schnitzel

Originally Austrian, schnitzel refers to a thin piece of boneless meat which is breaded and fried. The most well known is the Wiener Schnitzel, or Viennese Schnitzel, which is breaded, pan fried veal with lemon seasoning and fried potatoes.

However, turkey and pork schnitzels are also available and quite popular. Contrary to popular belief, schnitzel is not a form of sausage!

Vesper

Also called "Brotzeit", this term refers to a uniquely German form of cold meal. This meal is a traditional form of dinner, since Germany has historically eaten the largest meal at midday.

Vesper or brotzeit consists of breads, meats, cheeses, pickles, eggs, cold salads and toppings. It is less common today as eating habits change, but can still be found in nearly all German restaurants and is a pleasant way to finish a long day.

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