Vlammetjes
These slightly spicy little snacks are a staple of my youth. They’re still being sold, but making them yourself you can adjust the level of spicy to your liking! I know mine are quite a bit spicier than the ones rolling out of the factory, at least!
While the recipe instructs you to use a frying pan, it is possible to bake these off using an airfryer as well, but it will greatly reduce the color, and to reach the same level of crispiness you will need more time to cook them.
Addtionally, these snacks freeze pretty well in my experience, so you can make a large bunch and save some for an easy snack later in your life.
| Preparation time | 30 minutes |
| Cooking time | 5 minutes |
| Serves | 4 |
Ingredients
| Ingredient | Amount | Unit | |
|---|---|---|---|
| 300 | grams | ||
| 1 | tablespoon | ||
| 1 | |||
| 1 | |||
| 20 | grams | ||
| 50 | grams | ||
| 25 | grams | ||
| 10 | grams | ||
| 0.5 | teaspoon | ||
| 0.5 | teaspoon | ||
| 2 | teaspoon | ||
| 2 | teaspoon | ||
| 2 | teaspoon | ||
| ↗ | 32 | ||
Instructions
Preparations
Mixing the meat
Rolling the vlammetjes
I know this description of the process is rather convoluted, but I've tried to be as clear as I can on how I roll these. Its easier to understand by seeing it happen in front of you, and I've been told this is known as the "envelope" method of rolling pastry snacks. Perhaps you can find better guidance online on how to roll these. The exact method doesn't matter much anyway, so long as they are completely closed off when you fry them.