Maybe you’ve seen it before that we participate in a foodblogswap every month. It’s the end of the month again, and this time we used the recipe for ‘bitterballen‘ from foodaholic.nl. Or well, actually we combined two of their recipes, because they also had a recipe for ham croquettes. We added some red onion and honey and we really loved it, what a great idea! We love bitterballen and kroketten, you should definitely try it yourself!
- 100 gram butter
- 120 gram all-purpose flour + extra
- 1 small red onion
- 1/2 liter vegetable stock
- 100 gram dried ham (we’ve used Coppa ham)
- 125 gram goat’s cheese
- 3 tablespoons honey
- pepper and salt to taste
- 4 egg whites
- large handful of bread crumbs
Kitchen equipment needed
- cutting board & chef’s knife
- medium-sized pan
- wooden spoon
- small saucepan
- 3 deep plates or bowls
- frying pan or heavy bottomed pan filled with oil
Preparation — 15 minutes + waiting time
PEEL the red onion and chop it as fine as you can. HEAT butter on medium heat and saute 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.
Finishing the Dutch deep-fried bitterballen with cheese and ham — 15 minutes
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!