Bitterballen — Dutch Deep-Fried Snacks

About This Recipe

Bitterballen are the Netherlands' most iconic bar snack and one of the great fried foods of Europe: small, perfectly round croquettes filled with a thick, well-seasoned beef ragù bound with a stiff béchamel, chilled until solid, then breaded and deep-fried until the exterior is deeply golden and shatteringly crispy while the interior is dangerously molten. They are named after the 'bitter' (liquor) they were traditionally served alongside in Dutch brown cafés (bruine kroegen), and eating them with hot Dutch mustard for dipping while drinking beer is one of the Netherlands' great pleasures. Bitterballen are served at every Dutch party, birthday and New Year's celebration, and making them from scratch is a labour of love that is completely worth it.

Ingredients

Serves 6

• 400 gbeef shin or chuck(slow-cooked until very tender)
• 50 gbutter
• 80 gplain flour
• 400 mlbeef stock
• 100 mlwhole milk
• 1 tablespoonWorcestershire sauce
• 1 teaspoonsalt
• 1 teaspoonwhite pepper
• 2 tablespoonsfresh parsley(finely chopped)
• 2eggs(beaten, for breading)
• 150 gfine breadcrumbs
• 1 litrevegetable oil(for frying)
• Dutch mustardto serve

Instructions

1. 1

   Make the ragù

   Finely shred slow-cooked beef. Make a thick béchamel: melt butter, add flour, cook 2 minutes, then gradually add stock and milk stirring constantly until thick. Season with Worcestershire sauce, salt and pepper. Fold in beef and parsley. Spread on a tray and refrigerate for 4 hours until solid.

   The mixture must be completely solid before shaping — if it's too soft, add more flour to the béchamel.

2. 2

   Shape

   Using wet hands, roll tablespoon-sized pieces into smooth balls. Place on a lined tray.

3. 3

   Bread

   Dip each ball in beaten egg, then coat thoroughly in breadcrumbs, pressing to adhere. For extra crunch, repeat the egg and breadcrumb step (double-breaded). Freeze for 30 minutes before frying.

4. 4

   Fry

   Fry in 180°C oil for 3–4 minutes until deep golden. Drain on paper towels. Warn your guests: the interior is extremely hot. Serve with Dutch mustard.

Variations

• •

  Kalfsbitterballen: made with veal for a more delicate flavour.

• •

  Cheese bitterballen: filled with gouda béchamel instead of beef.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Breaded unfried bitterballen freeze for up to 1 month. Cooked bitterballen keep for 2 days — reheat in a hot oven.

Frequently Asked Questions