Raspeball

Raspeball is a cherished traditional Norwegian dish, essentially a potato dumpling crafted from a blend of peeled potatoes and flour, typically barley flour. The ratio of potato to flour can be adjusted to achieve various flavors and textures. This hearty dish is especially popular in southern Norway (Sørlandet), western Norway (Vestlandet), and the central region (Trøndelag), where it is known by various names such as "kompe" "komle" "potetball" and "klubb."

In Vestlandet, Raspeball holds a special place on the menu every Thursday, a day affectionately referred to as "Komle-torsdag."

There are numerous regional variations of Raspeball, each offering its unique spin. Common accompaniments include salted and boiled pork or lamb, bacon, sausages, butter, carrots, rutabaga, sour cream, kefir, soured milk, cured meat, brown cheese sauce, and boiled potatoes. One notable variation is fiskeball, where minced fish is incorporated into the potato dough.

Raspeball is a staple in cafes and restaurants specializing in local Norwegian cuisine, making it a popular choice for both locals and visitors eager to experience traditional flavors.