Dutch Bitterballen Bite Size Veal Croquettes
Indulge in a taste of Dutch culinary tradition with these delectable Bitterballen Bite-Size Veal Croquettes, a crispy and creamy appetizer that's perfect for entertaining. Made with finely diced veal, rich beef or veal stock, and a touch of aromatic nutmeg, these bite-sized delights feature a velvety roux-based filling encased in a golden, crunchy breadcrumb coating. Whether you're hosting a party or seeking an authentic Dutch snack, these deep-fried treasures deliver irresistible flavor in every bite. Serve them hot alongside a tangy mustard dip for the ultimate pairing. Perfectly crispy on the outside and luxuriously creamy on the inside, these Dutch bitterballen are a must-try for fans of international comfort food!
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Recipe Information
Ingredients
- 60 grams unsalted butter
- 80 grams all-purpose flour
- 500 milliliters beef or veal stock
- 250 grams cooked veal, finely diced
- 15 grams fresh parsley, finely chopped
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
- 3 large eggs
- 200 grams breadcrumbs
- 1 liter vegetable oil (for frying)
Instructions
In a medium saucepan, melt the butter over medium heat until foaming. Stir in the flour and cook for 1-2 minutes to make a roux.
Gradually add the beef or veal stock, whisking constantly to create a smooth sauce. Let it simmer for 5 minutes until thickened.
Add the diced veal, parsley, nutmeg, salt, and black pepper to the sauce. Mix well and let it cook for another 2 minutes.
In a small bowl, dissolve the gelatin powder in cold water and let it bloom for 5 minutes. Once bloomed, stir the gelatin into the hot veal mixture until fully dissolved.
Transfer the veal mixture to a shallow dish, spread it out evenly, and let it cool to room temperature. Cover and refrigerate for at least 2 hours or until firm.
Once the mixture has firmed up, shape it into small balls about 1 inch in diameter.
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Roll each ball first in the flour, then dip it in the beaten eggs, and finally coat it in breadcrumbs. Repeat for all the croquettes.
Heat the vegetable oil in a deep fryer or large pot to 180°C (350°F). Fry the croquettes in batches for 3-4 minutes or until golden brown and crispy.
Remove the croquettes with a slotted spoon and drain on a paper towel-lined plate.
Serve the bitterballen hot with your favorite mustard for dipping.
Nutrition Facts
Calories |
9781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1006.6 g | 1291% | |
| Saturated Fat | 174.2 g | 871% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 957 mg | 319% | |
| Sodium | 6718 mg | 292% | |
| Total Carbohydrate | 162.1 g | 59% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 15.2 g | ||
| Protein | 131.1 g | 262% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 290 mg | 22% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1344 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
