Description
Bitterballen. These little balls-croquettes (in the strict sense, the croquettes have a cylinder shape) are very popular in the Netherlands during the cocktail hour and receptions. And not surprisingly – a crunchy crust is a sweet sauce with pieces of meat. A great hot appetizer to wine, beer and stronger...
Ingredients
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Veal
350 g
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Butter
50 g
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Onion
1 piece
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Flour
30 g
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Broth
400 ml
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Parsley
2 Tbsp
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Black pepper
1 pinch
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Nutmeg
1 pinch
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Chicken egg
1 piece
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Bread crumbs
100 g
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Vegetable oil
Cooking
Veal cook the broth: put the meat in a saucepan together with onion, carrot, Bay leaf, sweet and bitter pepper. The broth will have a little but very strong and the meat should be very soft.
From the cooled broth take out the meat, cut it into small cubes and with your hands divide into fibres. The broth is filtered.
In a saucepan (preferably Teflon or silicone coating) fry in butter finely chopped onions until caramelized.
Add flour stirring well and fry it for two minutes.
Gradually pour the broth and constantly stir until a thick sauce. Allowing to simmer for 4-5 minutes, remove sauce from heat.
This sauce is prepared add the meat, parsley, pepper and nutmeg. At this stage it is important to check on the stew a taste and add salt-pepper as needed. Stew poured into a container where it can quickly cool down. Put into the fridge for 2-3 hours.
From the cooled stew roll 24 balls, it is easier to do with wet hands. Drop each ball into beaten egg, then in breadcrumbs. Need to repeat: the breading should be thick, otherwise the stew during cooking will drain. After breading the croquettes to cool for an hour in the fridge but you can freeze and then frozen frying.
Fry the croquettes in a deep fryer or just in a saucepan with enough vegetable oil. It is important to fry in small portions, the desired oil temperature of 170 C. From the refrigerator croquettes ready for 2-3 minutes out of the freezer for 4-5 minutes.
Serve these croquettes made with mustard and eat carefully, stew under a crisp very hot!
Bon appetit!
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