Bitterballen (Dutch Beef Croquettes)
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Bitterballen (Dutch Beef Croquettes)
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Crispy bite-size dutch beef croquettes.
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Ingredients
For the bitterballen
- 1 butter stick
- 1 cup flour
- 2 cups beef shredded, cooked
- 3 cups beef broth
- 1 onion chopped, small
- 1/4 cup parsley chopped, fresh
- 2 Tbsp olive oil
- salt to taste
- black pepper to taste
- Pinch nutmeg freshly grated
For the breading
- all-purpose flour
- egg whisked together, mixed with chilled water
- breadcrumbs
- vegetable oil for frying
Instructions
- In a large skillet, heat the olive oil and sauté the onions until translucent. Add the beef and the parsley and cook for a couple of minutes. Reserve.
- In a small saucepan, melt the butter and add the flour slowly to make a roux.
- Gradually add the broth, making sure the roux is absorbing the liquid. Stir constantly until it thickens.
- Add the meat mixture and cook for a little longer until you have a very thick gravy. Stir in the salt, pepper and nutmeg.
- Transfer the gravy to a shallow container and refrigerate for 2 hours.
- Once the gravy is chilled and solidified, roll the bitterballen (1 inch diameter).
- Roll the bitterballen in the all purpose flour, then the egg wash and finally the breadcrubs. Proceed until you've breaded all bitterballen.
- Bring your bitterballen to the freezer for 30 minutes before frying.
- In a small saucepan, heat enough oil to cover the balls.
- Fry your bitterballen, 5 at a time, until golden brown.
- Set your bitterballen on a plate covered in paper towels to absorb the excess oil.
- Serve the bitterballen hot, with some grainy mustard on the side.
Notes
- Adapted from The Dutch Table
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