View the original recipe via:
PEEL the red onion and chop it as fine as you can. HEAT butter on medium heat and sauté the chopped onion for a few minutes. Make sure the butter won't color, it has to be pale.
ADD 120 gram flour all at once and stir with the wooden spoon, let it cook for a few minutes. You have now created a roux. Turn off the heat and let it cool off a few minutes.
Now you can heat up the vegetable stock in a small saucepan and chop the ham into small pieces. When the roux has cooled off a bit, ADD the stock little by little and use a whisk to create a smooth mixture.
ADD the goat's cheese and honey and again stir it well. ADD the chopped ham and season with pepper and salt. REFRIGERATE for at least 2 hours, or until completely set.
HEAT up your frying oil. Use your hands to form balls from the cooled off mixture. It is a bit sticky, but that's all right! Get the 3 deep plates or bowls ready and fill one of them with flour, the other with egg whites and the last one with bread crumbs.
COAT the balls with flour first, then egg whites and finish them with bread crumbs. Make sure every part is covered, otherwise the filling will run out during frying.
You can check if the oil is hot enough by placing a piece of paper towel into the oil, when it starts to bubble the oil is ready to use. FRY the bitterballen in badges until they're beautiful golden brown.
That will only take a few minutes. We served the bitterballen with mayonnaise with a bit of honey stirred into it. Enjoy!