Bitterballen Recipe

Ingredients

Wheat flour - 3 tbsp
Fresh milk - 300 ml
Corned beef - 100 grams
Imported carrots, grated - 1 piece
Cheddar cheese, grated - 50 grams
Margarine for sauteing - 1 tbsp
Garlic, finely chopped - 1 clove
Pepper powder - 1 tsp
Salt - 1/2 tsp
Filling Material:
Mozzarella cheese, cut into small squares - to taste
Coating Material:
Eggs, beaten - 1 egg
Coarse bread flour - to taste
See Mother's Recipe Version

Plans

Heat margarine and saute garlic until fragrant.
Add flour. Stir until flour is granulated.
Pour in the milk little by little while continuing to stir.
Add the corned beef, carrots, pepper and salt. Knead the dough until it becomes smooth.
Finally, add the cheddar cheese and stir until the mixture is well combined.
Remove and cool.
Once the dough has cooled, scoop out a small amount of the dough using a spoon or directly with your hands. Flatten the dough and put a box of mozzarella cheese in the middle. Round the dough then set aside. Repeat this step until all the dough is rounded.
Heat plenty of oil in a skillet over medium heat.
Dip the balls in the beaten egg then roll in the breadcrumbs.
Fry in hot oil until cooked and turn golden yellow. Lift and drain.
Ready to be served.
1. Store the dough that has been in the shape of a ball in the refrigerator for approximately 1-2 hours before frying, so that the breadcrumbs can stick perfectly.

What is bitterballen made of?

In fact, bitterballen is made from ground beef which is cooked until tender and then added with a roux to make a dough that is easy to shape. Roux or thickener, generally obtained from melted butter or margarine and then added and stirred until combined.

What is the difference between bitterballen and croquette?

Bitterballen is a smaller, rounder version of the croquette. Usually filled with ragout, this deep-fried delicacy is often served as a snack in the Netherlands. KOMPAS.com - Bitterballen is a croquette version of food with a smaller and more rounded size.