Dutch Veal Bitterballen: Crispy Croquettes
Dutch Veal Bitterballen are delightful bite-sized croquettes made with tender veal, simmered to perfection and enveloped in a rich, velvety ragout. These savory treats are traditionally found in Dutch bars, where they are enjoyed with a cool drink as a popular snack, akin to Spanish tapas. With a deliciously crunchy exterior and a warm, flavorful filling, these croquettes are perfect for sharing at parties or enjoying as a cozy snack at home.
24
Servings
100
Calories
12
Ingredients
Ingredients
Veal shoulder
200 (cubed)
Bouquet garni
1 (used whole)
Beef stock
400 (ml)
Butter
30 (g)
Flour
30 (g)
Salt
to taste
Pepper
to taste
Nutmeg
to taste
Eggs
2 (beaten with 1 tablespoon of water)
Breadcrumbs
100 (for coating)
Sunflower oil
for frying
French mustard
to serve
Instructions
1
Begin by placing the cubed veal shoulder, bouquet garni, and beef stock in a large pot. Bring the mixture to a gentle boil over medium heat, then reduce the heat and simmer for approximately 1 hour or until the meat is tender.
2
Once cooked, strain 200 ml of the stock into a measuring jug for later use. Thinly slice the tender veal meat and set aside.
3
In a separate pan, melt the butter over low heat and add the flour, stirring continuously to create a roux.
4
Gradually pour in the reserved beef stock while whisking to avoid lumps. Cook the mixture gently, stirring constantly, until the sauce thickens to a smooth consistency. Allow it to cook for an additional 2 minutes.
5
Fold in the chopped veal and season with salt, pepper, and a dash of nutmeg to taste. Mix well to ensure an even distribution of flavors.
6
Transfer the ragout to a flat plate and spread it out evenly. Cover with cling film and refrigerate until firm, preferably overnight for the best results.
7
Once the ragout is set, prepare for breading by beating the eggs with a tablespoon of water in a deep bowl.
8
Shape the chilled ragout into 24 golf ball-sized balls. Roll each ball in the breadcrumbs, dip in the beaten eggs, and then coat again with breadcrumbs to create a crispy exterior.
9
Fill a deep fryer with sunflower oil and heat to 180 degrees Celsius (356 degrees Fahrenheit). Deep fry the croquettes in batches of six, frying for 3-4 minutes or until golden brown and crisp.
10
Remove the cooked bitterballen with a slotted spoon and drain on paper towels.
11
Serve the warm bitterballen on a plate alongside a small bowl of French mustard for dipping.
Nutrition Information
6.25g
Fat
7.5g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Dutch Veal Bitterballen?
Dutch Veal Bitterballen are bite-sized croquettes made from a rich veal ragout, deep-fried until crispy, and traditionally served as a savory bar snack.
How many servings does this recipe provide?
This recipe makes 24 golf ball-sized bitterballen.
What is the calorie count per bitterballen?
Each serving contains approximately 100 calories.
What cut of meat is used for this recipe?
The recipe calls for 200g of cubed veal shoulder.
How do I prepare the veal filling?
Simmer the veal shoulder with a bouquet garni in beef stock for about an hour until tender, then thinly slice the meat.
How much beef stock is needed for the sauce?
You should reserve and use 200 ml of the strained beef stock to create the ragout sauce.
How is the thickening agent for the ragout made?
A roux is created by melting 30g of butter and stirring in 30g of flour over low heat.
What seasonings are added to the veal ragout?
The ragout is seasoned with salt, pepper, and a dash of nutmeg to taste.
Why must the ragout be refrigerated?
Refrigeration allows the ragout to become firm so it can be easily shaped into balls; for best results, chill it overnight.
How do I bread the bitterballen?
Roll the chilled balls in breadcrumbs, dip them in a mixture of beaten eggs and water, and coat them again with breadcrumbs for a double layer of crispiness.
What is the ideal oil temperature for frying?
The sunflower oil should be heated to 180 degrees Celsius or 356 degrees Fahrenheit.
How long should I fry the croquettes?
Deep fry the bitterballen in batches for 3 to 4 minutes or until they turn golden brown and crisp.
What is the traditional dipping sauce for bitterballen?
Bitterballen are traditionally served with a side of French mustard for dipping.
What are the macronutrients in one serving?
Each serving contains 6.25g of fat, 7.5g of carbohydrates, and 5g of protein.
Is there any fiber or sugar in this recipe?
Based on the nutritional data provided, the fiber and sugar content is negligible or null.
What is a bouquet garni?
A bouquet garni is a bundle of herbs used to flavor the stock while simmering the veal.
Can I fry all 24 bitterballen at once?
It is recommended to fry them in batches of six to maintain the oil temperature and ensure even cooking.
How do I remove the bitterballen from the oil?
Use a slotted spoon to carefully remove the hot croquettes and drain them on paper towels.
What is the texture of the bitterballen filling?
The filling is a rich, velvety veal ragout that is warm and flavorful.
What type of oil should I use for deep frying?
Sunflower oil is recommended for deep frying these Dutch croquettes.
How big should the bitterballen be shaped?
The chilled ragout should be shaped into balls roughly the size of a golf ball.
Is this dish considered a main course?
No, bitterballen are typically served as snacks, appetizers, or bar food similar to Spanish tapas.
What is the total number of ingredients used?
This recipe uses a total of 12 ingredients including the seasonings and oil.
How long does it take to cook the veal?
The veal should simmer for approximately 1 hour or until it reaches a tender consistency.
How should the eggs be prepared for the breading process?
Beat 2 eggs with one tablespoon of water in a deep bowl.
What should I do after the sauce thickens?
Once the sauce is smooth and thick, cook it for an additional 2 minutes before folding in the veal.
How do I spread the ragout for cooling?
Transfer the mixture to a flat plate, spread it evenly, and cover it with cling film before refrigerating.
Are bitterballen a traditional Dutch food?
Yes, they are a staple snack in Dutch bars and a popular choice for parties and gatherings.
What makes the exterior of the bitterballen crunchy?
The double coating of breadcrumbs combined with deep frying creates a signature crunchy exterior.
Can these be prepared at home?
Yes, this recipe provides instructions for making authentic Dutch bitterballen in a home kitchen.