Freigelette

Freigelette is a traditional Bavarian dish, typically a type of light, fluffy pancake or fritter. Its name translates roughly to "free jelly" or "freely fried," suggesting its preparation method and often its inclusion of fruit or a sweet element. The core ingredients usually consist of flour, eggs, milk, and a leavening agent, which are mixed into a batter.

Historically, Freigelette was a way to use up leftover bread or dough, although modern recipes often use fresh batter. The preparation involves frying small portions of the batter in hot fat, such as butter or oil, until golden brown and puffed up. They are known for their airy texture, which can be achieved by whipping the egg whites separately and folding them into the batter.

Freigelette can be served in various ways. Often, they are dusted with powdered sugar and accompanied by fruit compotes, jams, or fresh berries. Some variations might include apples or other fruits directly mixed into the batter before frying. It is a popular dessert or sweet snack in Bavarian cuisine, often enjoyed during festive occasions or as a comforting treat. The dish is simple to make and adaptable to personal taste, making it a versatile part of regional culinary traditions.