Blog-checking lines: The October Daring Cooks’ Challenge was brought to us by Andrea from 4pure. She introduced us to one of her family favorites which is soon to become one of yours, too. Welcome to the world of Dutch Bitterballen!

Sorry, due to some health issues I’m a bit late with publicizing this challenge (and I even hosted it). But here it is. I tought it was fun to do and hope that you all enjoyed it. I will look at your blogs!

I shall post the recipes as I’ve published them on the Daring Cooks site:

The Daring Cooks’ October, 2014 Challenge: Bitterballen

Recipe Source:

• Kaasbitterbal: Smulweb Peter Goossens
• Garnalen bitterbal: http://www.24kitchen.nl

Notes:

Bitterballen (a small deep fried kroket (croquette)) are a traditional Dutch snack available in every snack bar. It used to be a method to use leftover meat and was served as an entrée. Now it is a real treat which you can get anywhere around the Netherlands. In the Netherlands we eat about 300 million bitterballen portions each year (about 25 per person each year).

Bitterballen are filled croquettes made from a roux (a mixture of cooked flour and butter) that is made into a salpicon (by the addition of milk and/or stock and sometimes gelatine) to which the filling (meat, seafood or cheese) is added and then shaped into small balls which is breaded (crumbed) and deep fried until golden brown.

Salpicon refers to a preparation made of one or more ingredients that are minced or diced, and bound with a sauce. A roux is a mixture of fat and flour that is cooked until thick and bubblying.

Preparation time: 30 minutes and 2 hours or more waiting time

Equipment required:

• Deep fryer
• Sauce pans
• Knives
• Bowls for breading (crumbing)

 Recipe 1:

Bitterbal with beef filling

Ingredients bitterbal with beef filling:

• 1-1/3 lbs (600 gm) soup meat (cubed beef)
• 4 cups (1 liter) beef stock
• 1 teaspoon (5 ml) (6 gm) salt
• 1 onion
• 1 stick (½ cup) (4 oz) (125 gm) butter
• 1 cup (240 ml) (5 oz) (140 gm) flour
• pepper, salt and nutmeg
• Crumby outside:
• Flour
• 4 large eggs, slightly beaten
• bread crumbs
• oil for deep frying

Directions:

Cook the soup meat (cubed beef) in the beef stock with 1 teaspoon salt for about 2-3 hours, until it’s fork tender. Let it cool to room temperature and finely slice the beef. Take 2 cups (500 ml) of stock and set aside.

Slice the onion finely.

Make a roux by melting the butter and glazing (browning) the onion for about 2 minutes.

Then add the flour all at once and stir on heat for another 3 minutes.

Add the stock, whisk well and let it come to a boil (keep stirring). Cook at a high simmer for another 5 minutes. Add the cooked soup meat (cubed beef).

Add the nutmeg, pepper and salt to taste.

Take a cooled plate or oven dish (rinsed in cold water) spread the filling over the plate and cover with some plastic wrap and allow to cool down for at least 2 hours in the refrigerator (better to let it cool overnight).

Crumby outside bitterballen

Take three bowls and fill the first one with flour, the second one with the eggs and the third one with bread crumbs.

Take the filling and take a spoon of filling and make a ball of it. Roll it through the bowl with flour.

Take the filling and take a spoon of filling and make a ball of it. Roll it through the bowl with flour.

Roll the floured ball through the beaten egg and at last:

Roll through the bread crumbs.

Repeat the breading (crumbing) process again if you wish.

Place on late and repeat for the rest of the filling. Place the plate in the refrigerator for 30 minutes, and heat your frying pan to 350°F/180°C (medium heat). Check the temperature by placing a small cube of bread in the heated oil it should sizzle and brown in a minute or two.

Deep fry the bitterballen for about 3 to 4 minutes until done (golden brown).

Recipe 2: Bitterbal with shrimp (prawn) filling

Ingredients for bitterballen with shrimp filling

• 2 shallots
• bunch of chives
• 1 stick (½ cup) (4 oz) (125 gm) butter
• 1 cup (240 ml) (5 oz) (140 gm) flour
• ½ cup (100 ml) white wine, dry like a caubernet sauvignon
• 2½ cups (600 ml) fish stock
• salt and pepper
• 9 oz (250 gm) small shrimps (prawns)
• Crumby outside:
• Flour
• 4 eggs, slightly beaten
• bread crumbs
• oil for deep frying

 Directions:

Shrimp filling

Peel and slice the shallots finely. Cut the chives in small pieces. Melt the butter and glaze (brown) the onion for about 2 minutes. Then add the flour all at once and while stirring heat for another 3 minutes. Then add the wine and stock, whisk very well and let it come to a boil (keep stirring). Cook at a high simmer for another 10 minutes.

Add the shrimp (prawns) and chives. Finally add pepper and salt to taste. Take a cooled plate or oven dish (rinsed in some cold water) spread the filling over the plate and cover with some plastic wrap and let cool down for at least 2 hours in the refrigerator (better to let it cool overnight).

Crumby outside and deep frying the bitterballen

See the recipe for the beef bitterbals for the directions.

 Recipe 3:Bitterbal with cheese filling

Servings: about 30 cheese bitterballen

Ingredients

•  ½ stick (½ cup) (4 oz) (100 gm) butter
• ¾ cup (180 ml) (4 oz) (110 gm) flour
• 2 cups (500 ml) milk
• ½ teaspoon nutmeg
• 2 teaspoons (1/3 oz) (10 gm) gelatin, I used sheets
• 1¾ lb (800 gm) old cheese or parmesan
• 3 oz (80 gm) soft cheese like brie, camembert or Nije kaas (which I used)
• 3 oz (80 gm) matured cheese
• 2 egg yolks
• 1/3 cup (80 ml) cream
• salt and pepper at taste

Directions:

Cheese fillings

Grate the cheeses. Melt the butter. Then add the flour all at once and while stirring cook for another 3 minutes. Then add the milk, whisk very well and let it come to a boil (keep stirring). Cook at a high simmer for another 10 minutes. Add the nutmeg, salt and pepper to taste. Whisk the egg yolks with the cream and whisk into the cheese mixture. Dissolve the gelatine in a little cold water and add to the cheese mixture. Take a cooled plate or oven dish (rinsed in some cold water) spread the filling out and cover with some plastic wrap and let cool for at least 2 hours in the refrigerator (better to let it cool overnight).

Crumby outside and deep frying the bitterballen

See the recipe for the beef bitterbals for the directions.

Storage & Freezing Instructions/Tips:

These bitterballen can be frozen (before you cook them in the frying pan) and stored for about 1 month. Add 1 minute of extra cooking time when you use them (you don’t need to defrost them). 

Additional Information:

An excellent web posting about bitterballen in English with full instructions and videos http://dutchfood.about.com/od/starterssnacks/r/Beef-Bitterballen-Recipe.htm