Vegetarian Authentic Dutch Bitterballen
Introducing these Vegetarian Authentic Dutch Bitterballen, a delightful plant-based twist on the classic Dutch comfort food! Featuring earthy mushrooms, subtly spiced with nutmeg, and bound together in a creamy, savory roux, these bite-sized treats are golden-crisp on the outside and irresistibly rich on the inside. Perfect for parties or snacking, the recipe retains the hallmark flavors of the traditional meat-filled bitterballen, while showcasing a wholesome, vegetarian-friendly base. Coated in crunchy breadcrumbs and fried to perfection, these bitterballen pair beautifully with a tangy mustard dip. With simple ingredients and step-by-step guidance, this recipe brings a taste of the Netherlands straight to your kitchen. Perfect for vegetarian appetizers, Dutch cuisine aficionados, or anyone seeking a unique, crowd-pleasing snack!
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Recipe Information
Ingredients
- 250 grams Mushrooms
- 50 grams Unsalted butter
- 50 grams All-purpose flour
- 300 ml Vegetable broth
- 1 medium Onion
- 2 Garlic cloves
- 10 grams Parsley
- 1 tablespoon Mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 150 grams Breadcrumbs
- 2 Eggs
- 500 ml Vegetable oil
Instructions
Finely chop the mushrooms, onion, and garlic. In a pan, melt the butter over medium heat and add the onions and garlic. Sauté until the onion is translucent.
Add the chopped mushrooms to the pan and sauté until they have released their moisture and are browned, about 8-10 minutes.
Sprinkle the flour over the sautéed mushrooms, stirring constantly until well combined and slightly toasted, about 2 minutes.
Gradually add the vegetable broth to the mushroom mixture, stirring continuously to avoid lumps. Cook for 5-7 minutes until the mixture thickens.
Stir in chopped parsley, mustard, salt, pepper, and nutmeg, then remove from heat and allow the mixture to cool completely.
Shape the cooled mixture into small balls (about the size of a walnut) and place them on a tray. Refrigerate for at least 30 minutes to firm up.
Beat the eggs in a bowl and spread the breadcrumbs on a plate. Dip each ball in the egg, allowing any excess to drip off, then roll in breadcrumbs to coat evenly.
Heat the vegetable oil in a deep pan or fryer to 180°C (350°F). Fry the bitterballen in batches until they are golden brown on all sides, about 3-4 minutes per batch.
Remove with a slotted spoon and drain on paper towels. Serve hot with mustard or your favorite dipping sauce.
Nutrition Facts
Calories |
5449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 516.5 g | 662% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 289.2 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 6176 mg | 269% | |
| Total Carbohydrate | 207.2 g | 75% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 29.0 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 277 mg | 21% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2226 mg | 47% | |
*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.
