What is inside a bitterballen?

Bitterballen (plural of bitterbal) are a Dutch meat-based snack, made by making a very thick stew thickened with roux and beef stock and generously loaded with meat, refrigerating the stew until it firms, and then rolling the thick mixture into balls which then get breaded and fried.

Can you bake bitterballen?

Bake the bitterballen in sunflower oil at 180°C until they are nicely browned and start to float .

What do bitterballen taste like?

Bitterballen are actually Dutch meatballs, a very popular snack served at bars along with beer. Sometimes they are shaped as logs or sometimes as balls. If I were to describe what they taste like, the closet I can come up with is deep fried mushrooms , is your mouth watering yet?

What is the difference between croquettes and bitterballen?

Croquettes are a cylinder shaped snack made from meat or any other fillings dipped in breadcrumbs and deep fried. Bitterballen are similar but are large round balls, served with mustard as well, you will more often see this eaten at parties.

Why are bitterballen called bitter?

The name has nothing to do with a bitter taste. A bitterbal is called that because it used to be served with the drink 'bitter'. A bitter here is genever (gin), or another strong alcoholic herbal drink.

How do you store bitterballen?

Frozen 5 minutes frying. Preservation Do not let the product thaw in the package. Store in the freezer at -18 ° C. From the freezer 48 hours in the refrigerator .

Who invented bitterballen?

The first proof of bitterballen dates from the time the Batavians lived in Holland (200 years BC) in the province of Gelderland. They used to eat roasted ox with vegetables and bread.

What is the difference between baking and frying?

One of the main differences between baking and frying is the heat source used to cook the food . In baking, heating elements are used to heat the air around a food, which in turn cooks the food in the oven. With frying, heating elements are used to heat the oil that surrounds a food.

Is bitterballen horse meat?

Bitterballen (plural of bitterbal) are a typically Dutch meat-based snack , containing a mixture of beef or veal (minced or chopped), beef broth, butter, flour for thickening, parsley, salt and pepper, resulting in a thick...

What is the popular meat in the Netherlands?

Pork remains the most popular meat in the Netherlands , with an annual share of 36.5 kilograms per person, followed by poultry (22.1 kg), beef (15.4 kg), veal (1.3 kg) and goat meat (1.2 kg).

What is inside kroketten?

The 'kroket' (croquette) is a deep fried roll with meat ragout inside, covered in breadcrumbs . The original Dutch croquette is made from beef or veal, but there are many different flavors like chicken satay, shrimps, goulash or even a vegetarian version.

What is vegan bitterballen made of?

Standard recipes for bitterballen (I've used this one as a reference) are actually surprisingly easy to veganise. I make my roux with oil instead of butter, I use cornstarch slurry instead of eggs in the breading, and I fill my bitterballen with mushrooms instead of meat .

What is gluten ball made of?

With smooth surface and a crispy texture, these fried gluten balls are made from deep-fried dehydrated wheat gluten . Chef John shares tips on how to make them at home.

Cooking With Teenager: Bitterballen With Corned Beef And Edam Cheese Recipe (2024)

Cooking
22 June 2017
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Bitterballen is one of the most favorite dutch snack. In past time, bitterballen commonly served for the appetizer before the main meal. But this time bitterballen also enjoyed in a variety of outdoor activities such as picnics and various children's party. Usually, bitterballen made with fresh beef and beef stock. But at this recipe, I modified using corned beef, milk, and edam cheese. The result is very delicious! Crunchy outside, tender inside. My son love cheese very much, this recipe is his favorite because of the cheese! He cook it himself!

Ingredients:

For corned beef:
200 gr corned beef
2 tablespoon full cooking oil
3 cloves garlic, minced

For the thick gravy:
2 tablespoon full butter
5 tablespoon full flour
150 ml milk
3 tablespoon full edam cheese
2 egg yolks

For the breading:
2 eggs, beaten
3 cup breadcrumbs
Cooking oil (for healthier result, I suggest you to use coconut oil)

Methods:
Stir-fry garlic with cooking oil, add the corned beef, cook about 5 minutes. Turn off the stove, set aside.

Now let’s make the roux. Slowly melt the butter in a skillet or pan. When melted add the flour little by little and stir into a thick paste. Slowly stir in the milk, make sure the roux absorb the milk. Add the cheese, stir slowly. Simmer for a couple of minutes on a low heat. Turn off the stove.

Mix the roux and the corned beef in a container, stir well. Add the egg yolks, stir well. Cover the container and refrigerate for several hours, or until the thick gravy has solidified.

Take a heaping tablespoon of the cold, thick gravy and quickly roll it into a small ball. Roll through the egg until all surface of bitterbal covered by the egg, and then put into the breadcrumbs.

Heat some cooking oil in a deep-fry pan. Fry the bitterbals until golden brown. Serve hot with tomato sauce or mayonnaise.

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Comments

123

0#24Elizabeth O2017-10-06 15:29

Wow!! It looks so delicious and tempting. My mouth is watering. But I'm a vegetarian. So I better recommend and shared this recipe with my friends.

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0#23Amy Dong2017-10-04 02:35

awwww. I just LOVE how you are cooking with a teenager! Thanks so much for highlighting the fact that we can have FUN with our teens in the kitchen...it is a common ground, right? My boys used to help me measure, bake, whisk, etc. and now that they are tweens/teens, our time in the kitchen together is much, much less. I really miss that time with them!

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0#22Shub2017-10-03 08:54

Lovely recipe. Especially that breading part is something that I learnt here! I would love to use it as a vegetarian recipe too.

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0#21Fashion Panache2017-10-03 08:18

That's an interesting recipe. We have an authentic Indian recipe very similar to this called Kofta. We make it in 2 variants as Malai with Cheese and Veg with mixed vegetables!

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