Bitterbal or kroket is a a deep fried snack, popular in the Netherlands. It is crunchy on the outside, but very soft and smooth on the inside. The difference between a kroket and a bitterbal is the size. Kroket is a small roll and a bitterbal is a small ball. I have both posted on my website because a lot of people ask me for the recipe for bitterballen or kroketten. 😉

Ingredients

1 stick margarine
1 cup of minced onion
1 cup of flour
4 cups of shredded beef
1 beef bouillon cube
3 cups of beef broth (where you cooked the beef in)
1 cup of chopped parsley
1 tsp pepper
1/2 tsp salt
1/2 tsp nutmeg
2eggs
bread crumbs
1 cup of flour (for rolling)
canola oil

Instructions

Boil the beef in water till it falls apart or chop it, it took me about a good 4 hour on simmer. Save the beef broth you are going to need it for the roux.

You don’t have to use beef you can use pork or ham, whichever you prefer. Make a roux and this is how you do it. Melt the margarine in the skillet, add the minced onion, cook till translucent, then add the flour. Keep stirring. Then add the beef broth, 1 cup at the time. still keep stirring till you have a nice sauce.

Add the seasonings, the shredded or chopped beef and the parsley. Pour onto a cookie sheet and let it cool in your refrigerator for about 2 hours.

Then make small balls (golf ball size) or small rolls, those are called kroketten.Wet your hand with the canola oil roll the balls.

Then roll in the flour then in the egg mixture and then in the bread crumbs.

While I clean up my kitchen from making these bitterballen I put them in the freezer to flash freeze. When your kitchen is all cleaned up again, go and deep fry these bitterballen. Eat as an appetizer or eat them on a slice of bread.

Bitterballen

Bitterbal or kroket is a a deep fried snack, popular in the Netherlands. It is crunchy on the outside, but very soft and smooth on the inside. The difference between a kroket and a bitterbal is the size. Kroket is a small roll and a bitterbal is a small ball. I have both posted on my website because a lot of people ask me for the recipe for bitterballen or kroketten. 😉

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Prep Time 1 day d

Cook Time 5 minutes mins

Total Time 1 day d 5 minutes mins

Course Appetizer

Cuisine Dutch

Servings 55

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Ingredients

• ▢ 1 stick margarine
• ▢ 1 cup of minced onion
• ▢ 1 cup of flour
• ▢ 4 cups of shredded beef
• ▢ 1 beef bouillon cube
• ▢ 3 cups of beef broth where you cooked the beef in
• ▢ 1 cup of chopped parsley
• ▢ 1 tsp pepper
• ▢ 1/2 tsp salt
• ▢ 1/2 tsp nutmeg
• ▢ 2 eggs
• ▢ bread crumbs
• ▢ 1 cup of flour for rolling
• ▢ canola oil

Instructions

• Boil the beef in water till it falls apart or chop it, it took me about a good 4 hour on simmer. Save the beef broth you are going to need it for the roux. You don't have to use beef you can use pork or ham, whichever you prefer. Make a roux and this is how you do it. Melt the margarine in the skillet, add the minced onion, cook till translucent, then add the flour. Keep stirring. Then add the beef broth, 1 cup at the time. still keep stirring till you have a nice sauce. Add the seasonings, the shredded or chopped beef and the parsley. Pour onto a cookie sheet and let it cool in your refrigerator for about 2 hours. Then make small balls (golf ball size) or small rolls, those are called kroketten. Wet your hand with the canola oil roll the balls and roll in the four then in the egg mixture and then in the bread crumbs. While I clean up my kitchen from making these bitterballen I put them in the freezer to flash freeze. When your kitchen is all cleaned up again go and deep fry these bitterballen. Eat as an appetizer or eat them on a slice of bread.

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