BITTERBALLEN

A traditional Dutch snack that you can add your own filling and freeze for later use. Bitterballen can be filled with a wide range of foods including beef, chicken, lamb, fish, vegetables, or herb & spices. It’s really up to you. It tastes amazing with minced beef and Verstegen gehakt. These fried snacks are tasty, great for parties and are very filling, enjoy!

Ingredients

60 g butter
1 onion
60 g flour
250 ml stock to the taste of the filling (beef, veal, chicken, smoked flavour, vegetable or garden herb stock)
300g of filling of your choice (Cook filling before preparation of recipe).
2 eggs, beaten
200 g breadcrumbs
Cooking oil

Preparation

Make the roux:

Melt the butter in a large pan on medium heat.
Add a chopped onion and let it simmer for around 5 minutes.
Add the flour and mix well.
Stir the mixture continuously for about 15 minutes until it starts to discolour.
Pour 250 ml of cold stock and keep stirring well until mixture thickens.
Turn the roux into ragout by adding the filling of your choice.
Simmer for a few minutes.
Transfer to a sealed container.
Refrigerator overnight (the ragout will stiffen up).
Roll balls out of the ragout.
Sprinkle the breadcrumbs on a plate.
Beat 2 eggs.
Pour the beaten eggs into a shallow plate.
First roll the balls through the breadcrumbs.
Roll the rolls through the egg.
Roll the balls a second time through the breadcrumbs.
Heat cooking oil in a deep pan on medium heat to pan fry.
Or in the deep fryer at 175 degrees.
Fry the balls for about 5 minutes.
Place balls on paper towel to remove some oil.