bitterballen

Grandma Doddema’s Croquetten/Bitterballen

bitterballenHere is a great recipe that we just loved as kids and mom would make it often using left over meat.  These look like breaded sausages and are filled with creamed meats and deep fried.  They are usually served on a boterham (1 slice of bread with filling on top) or with anything you like.

Ingredients:

  • ½ pound lean meat (One cup diced, cooked chicken or cooked shrimp may be substituted for the meat)
  • 1 small onion
  • 1 bay leaf
  • 2 eggs, separated
  • 2 tablespoons butter or oleo
  • 3 tablespoons flour
  • 1 teaspoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon pepper of ½ teaspoon curry powder
  • Bread crumbs
  • Oil for the deep fryer or frying pan
  • Parsley (optional)
  • Dijon mustard

Directions:

  • Simmer meat with salt, onion, and bay leaf in 1 ½ cups of water until meat is well done, at least an hour
  • Save and strain the stock
  • Measure it, adding water if necessary to equal 1 cup
  • Cut meat into very small pieces
  • Melt butter in sauce pan and blend in flour
  • Blend stock with buttered flour mixture
  • Bring to boil over medium heat and cook until thickened, stirring constantly
  • Remove from heat and add lemon juice, pepper or curry powder and 2 well beaten egg yolks as well as all the meat
  • Spread mixture in shallow dish, cover and chill until firm, at least 2 hours and as long as overnight
  • Cut unto 10 equal parts and, with floured hands, roll into firm cylinders
  • Roll them in the bread crumbs
  • Dip croquettes in a mixture of 2 egg whites and 2 tablespoons of water placed in a bowl
  • Then roll them in the bread crumbs again.  Be sure they are well coated on all sides
  • Deep fry in 400F degree oil until chestnut brown
  • Drain and serve hot, garnished with sprigs of parsley that have been deep-fried just until crisp
  • Serve with Dijon mustard

To reheat, bake in uncovered dish in 375 degree oven for about 20 minutes.  This recipe will yield about 10 croquettes that are about 3 inches long and an inch in diameter.

To make Bitterballen, which are served as appetizers, shape the mixture into 1 inch diameter balls and serve hot with tooth picks.

2 thoughts on “Grandma Doddema’s Croquetten/Bitterballen”

  1. wow.. happy to visit your site. i’m indonesian i ever made bitterballen before but i’m not sure for the result. is it very sticky inside because of that stock and flour? and can it keep into refrigerator until several days before be fried? can you describe the best result that you made? thank you for read this.hope you can help me.. salam Indonesia

Leave a Reply