Cutting a Frikandel Before or After Frying? The Best Moment for the Perfect Frikandel Speciaal

A frikandel speciaal is a snack we all know, but when is the best time to cut that delicious minced-meat snack for the perfect frikandel speciaal? The ultimate dilemma for frikandel lovers: do you cut the frikandel first and then fry it, or do you fry it until crispy and only cut it once it comes out of the fryer? We list the advantages and disadvantages of both methods and give you a bonus tip for the tastiest frikandel speciaal.

The frikandel speciaal: why cutting it is so important

We all know that cutting a frikandel speciaal is essential for keeping the sauce and onions in place. The so-called ‘open back’ ensures that the mayo, curry sauce and onions stick properly. But what is the best moment to make that cut: before or after frying?

Cutting the frikandel before frying: the advantages

There is something to be said for cutting the frikandel before frying it. The main advantage? The edges of the frikandel where you made the cut become deliciously crispy. The crust gets an extra crunch, giving the texture of the frikandel speciaal an added boost. And your frikandel may be ready just a little faster, so you can enjoy your favourite snack sooner.

The risk of more fat

But there is also a disadvantage. Cutting the frikandel before frying creates the risk that it will absorb more fat. When the outside of the frikandel is damaged, it can become somewhat greasier, affecting the flavour and texture. If the frikandel comes straight from the freezer, it may even be difficult to make a decent cut without breaking it, which argues in favour of cutting it afterwards.

Cutting the frikandel after frying: the advantage of easier cutting

However, there is also a major advantage to cutting the frikandel after it comes out of the fryer. Because the frikandel is completely crispy first, it is firmer and less likely to break. You do not have to worry about fat absorption, and you have more control over cutting it.

You burn your fingers

But there is also a disadvantage, according to the experts at Snack-Nieuws. They advocate cutting it before frying. Why? If you only cut it once it comes out of the oil, you will burn your fingers.

Professional frikandel cutter: this is what you need now

The frikandel cutter was developed especially for this job. Available for just over ten euros, you can use this stainless-steel device to cut your frikandel perfectly, without risking cutting too deeply or not deeply enough. It is quick, easy and ensures the perfect frikandel, which you can finish off with mayo, curry sauce and onions.

Also read:

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• Jumbo launches frikandel speciaal salad
• This is sure to be a hit: frikandel on a stick