Recipe: Tasty (57) Bitter Ballen

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(57) Bitter Ballen. Bitterballen are a smaller, rounder version of sausage-shaped croquettes. Typically containing meat ragout, these deep-fried delicacies are often served as a snack in Dutch bars and cafés, and may also form part of a selection of fried finger foods, called bittergarnituur. Dutch Meatballs (Bitterballen) are a classic Dutch bar snack.

(57) Bitter Ballen Served shaped as a log or in bite-size rounds, bitterballen were often served as an aperitif, or tapa, before lunch or dinner. Check the temperature by placing a small cube of bread in the heated oil – it should sizzle and brown in a minute or two. There's nothing bitter about this ballin' Dutch snack of deep-fried cheesy meatballs. You can cook (57) Bitter Ballen using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of (57) Bitter Ballen

  1. Prepare of Dada Ayam, rebus, iris dadu2 kecil. Kaldunya jangan dibuang.
  2. It’s of Wortel agak Besar, Potong dadu.
  3. It’s of Buncis. iris2.
  4. You need of Tepung Terigu.
  5. You need of Blue Band.
  6. Prepare of Susu UHT.
  7. It’s of Kaldu Ayam (atau, secukupnya).
  8. It’s of Merica.
  9. It’s of Kaldu Bubuk.
  10. You need of Garam.
  11. Prepare of Keju Milky Soft. Potong Dadu.
  12. Prepare of Tepung Panir.
  13. Prepare of Telur kocok ringan.

The key to a good breading that I learned from Holtkamp is to use two sizes breadcrumbs: small for the first layer and large for the outer layer. This will produce a super crunchy crust. A mixture of egg whites and flour helps to prevent the bitterballen or kroketten from leaking. Bitterballen are a peculiar type of Dutch meatball, generally eaten to soak up large quantities of beer.

(57) Bitter Ballen step by step

  1. Rebus sayuran sampai matang. sisihkan. Maaf.. saya lupa foto…
  2. Lelehkan Margarine, masukan tepung. masak sampai bergumpal dan hilang bau tepung mentahnya..
  3. Masukan susu UHT, aduk2 sampai tidak bergerindil..
  4. Masukan Sayuran dan Ayam. Masukan bumbu2. Aduk sampai tercampur rata..
  5. Masukan ke kulkas biar lebih set. Ambil 1 sendok makan muncung, isi dengan keju Milky Soft, atau sesuai selera. Panir…
  6. Simpan di wadah kedap, seperti tupperwere. Simpan di frezer. tahan 2 minggu. jika ingin menggoreng, diamkan dulu sampai tidak beku. goreng dengan minyak panas, api sedang sampai kecoklatan. angkat, tiriskan. siap dihidangkan..

These crispy, fried delicacies traditionally contain molten beef and a savory white sauce that mixes together to form a delicious, creamy roux. Kroketten started as a great way to use up leftovers: Sunday's roast, or meat used to make soups, ended up in the meat grinder, then folded into a creamy thick gravy, after which it was refrigerated, rolled into logs, breaded and deep-fried to a beautiful golden bar. Meat kroketten are usually consumed with a good mustard, either by themself or on a white roll. Bitterballen (plural of bitterbal) are a Dutch meat-based snack, typically containing a mixture of beef or veal (minced or chopped), beef broth, butter, flour for thickening, parsley, salt and pepper, resulting in a thick roux. Bitterballen, are made from flower + bullion + some small spices (flints!!) of meat (cav) (jong cow) + some salt and pepper + a bit of parcely.