Difficulty: Moderate | Serves: 6
Crispy on the outside, creamy on the inside—Bitterballen are the ultimate Dutch pub snack! 🥩✨ These bite-sized beef croquettes are packed with rich, slow-cooked meat, coated in golden breadcrumbs, and deep-fried to perfection. Traditionally served with a side of mustard, they’re the perfect crunchy, savory treat to enjoy with a cold beer! 🍺
Ingredients For Bitterballen
🔥 For the Filling:
☑ 1 cup (250g) cooked beef, shredded 🥩
☑ 3 tablespoons🥄 unsalted butter 🧈
☑ ½ cup (60g) all-purpose flour 🌾
☑ 1 cup (240ml) beef broth 🍖
☑ ½ teaspoon🥄 salt 🧂
☑ ¼ teaspoon🥄 black pepper 🌿
☑ ¼ teaspoon🥄 nutmeg ✨
☑ 1 tablespoon🥄 fresh parsley, chopped 🌿
🔥 For Coating & Frying:
☑ 1 cup (120g) breadcrumbs 🌾
☑ 2 eggs, beaten 🥚
☑ ½ cup (60g) flour for dredging 🌾
☑ Vegetable oil for frying 🛢️
🔥 For Serving:
☑ Dutch mustard for dipping 🌿
👩🍳 Cooking Steps For Bitterballen
🔥 Step 1: Make the Filling
1️⃣ Melt butter in a saucepan over medium heat.
2️⃣ Stir in ½ cup flour and cook for 2 minutes to form a roux.
3️⃣ Gradually add 1 cup beef broth, stirring continuously to create a thick gravy.
4️⃣ Add shredded beef, salt, pepper, nutmeg, and parsley.
5️⃣ Let the mixture cool, then refrigerate for 2 hours until firm.
🔥 Step 2: Shape & Coat the Bitterballen
1️⃣ Roll the chilled mixture into small balls.
2️⃣ Dredge each ball in flour, dip into beaten eggs, then coat in breadcrumbs.
3️⃣ Repeat for an extra crispy layer.
🔥 Step 3: Fry Until Golden & Crispy
1️⃣ Heat oil to 350°F (175°C) in a deep pan.
2️⃣ Fry the bitterballen in batches for 3–4 minutes, until golden brown.
3️⃣ Drain on paper towels.
🔥 Step 4: Serve & Enjoy!
1️⃣ Plate the crispy bitterballen and serve with Dutch mustard for dipping.
2️⃣ Pair with a cold beer or enjoy as an appetizer! 🍺
🥩 Crunchy, creamy, and full of flavor—Bitterballen are a must-try Dutch snack!
Craving More Extreme Culinary Adventures? If you’re fascinated by rare and ancient food traditions, explore our guide to Jhal Muri: Kolkata’s Iconic Spicy Puffed Rice Snack! You Need to Try! with Indigenous Roots for the Adventurous Food Lover.
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