8/28/2014
Interests
Bitterballen - Dutch recipes - Holland.com
Bitterballen
Summer in Holland
More Dutch recipes
1
Bitterballen
Spring in Holland
Hutspot
Holland. The Original Cool.
Andijviestamppot Arts Holland
Stroopwafels
Dutch Food & Eating Out
Gehaktballen
Gay & Lesbian
Poffertjes
Holland with a group
Boterkoek Split pea soup
Holland on a budget
Tompoes Holland Football Nation
Worstenbroodjes
The Dutch Royal Family
Vegetable soup
Faces of Holland
Kruidnoten
Wellness in Holland
Rijstevlaai Suikerbrood
Food & Drinks Dutch recipes King’s Day
Dough Balls In Holland, a night out on the town, or a social event with coworkers, usually starts out at a local café, with a beer or two and something to snack on. This something is called a "bittergarnituur". The word translates as the slightly confusing "garnish for bitters", where
Water and the Dutch
bitters in this case refers to alcoholic beverages
Extreme sports in Holland
The bittergarnituur will usually contain bite-size cubes of Gouda cheese, miniature eggrolls
Boerenkool Uitsmijter Dutch asparagus Appelflappen
Nature
and meatballs, perhaps some slices of a local meat sausage and ofcourse, bitterballen,
Bossche Bollen
Holland’s favorite snack.
Clubbing Bitterballen are deep-fried and crispy breaded rounds with a tender, savory filling. Traditionally made with beef, they can also be prepared with chicken, veal or even with mushrooms, for those that prefer a vegetarian option.
Bitterballen 100 grams (3.5 oz) butter 150 grams (5.3 oz) flour 700 ml (23.7 fl oz) beef bouillon 30 grams (1 oz) fresh onion, minced 1 tablespoon fresh parsley, minced 400 grams (14 oz) cooked meat, shredded Salt Pepper Nutmeg
For the breading 50 grams (1.8 oz) flour 2 eggs, beaten 50 grams (1.8 oz) bread crumbs 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 stock, making sure the roux absorbs the liquid. Simmer for a couple of minutes on a low heat while you stir in the onion, parsley and the shredded meat. The mixture should thicken and turn into a heavy, thick sauce. Pour the mixture into a shallow container, cover and refrigerate for several hours, or until the sauce has solidified. Take a heaping tablespoon of the cold, thick sauce and quickly roll it into a small ball. Roll lightly through the flour, then the egg and finally the breadcrumbs. Make sure that the egg covers the whole surface of the bitterbal. When done, refrigerate the snacks while the oil in your fryer heats up to 190C (375F). Fry four bitterballen at a time, until golden. Serve on a plate with a nice grainy or spicy mustard.
Tourism in Holland
Meetings
Trade
Press
Don't miss our Holland updates. http://www.holland.com/us/tourism/interests/food-drinks/dutch-recipes/bitterballen.htm
Stay connected 2/3