Bitterballen vs. Croquettes: What’s the Difference?
- 1/2 cup butter
- 1 cup all-purpose flour
- 1 1/2 cups beef or chicken broth
- 1/4 cup heavy cream
- 2 cups cooked and shredded meat (beef, chicken, veal, or ham)
- 1/4 cup chopped onion
- 1/4 cup chopped mushrooms
- 1/4 cup chopped parsley
- Salt and pepper to taste
- 2 eggs, beaten
- 1 1/2 cups fine breadcrumbs
- Oil for frying
- Melt butter in a large saucepan over low heat.
- Add flour and whisk until smooth.
- Add broth and cream, whisking constantly until mixture thickens.
- Stir in meat, onion, mushrooms, parsley, salt, and pepper.
- Cover and refrigerate until mixture is firm (about 2 hours).
- In a shallow dish, beat eggs.
- Roll chilled mixture into small balls or cylinder shapes.
- Dip each ball or cylinder shape in beaten eggs, then coat with breadcrumbs.
- Heat oil in a deep fryer or skillet over medium-high heat.
- Fry balls or cylinder shapes until golden brown, turning occasionally.
- Drain on paper towels and serve hot.
If you’re a fan of Dutch cuisine, you’ve probably heard of bitterballen and croquettes. Both are deep-fried snacks that are popular in the Netherlands, but what sets them apart? Let’s explore the differences between the two and how to make them at home.
Bitterballen are small, round balls that are crispy on the outside and creamy on the inside. They are typically made with beef or veal ragout and seasoned with nutmeg, salt, and pepper. Croquettes, on the other hand, are cylindrical in shape and larger than bitterballen. They are usually filled with chicken or beef and may also contain vegetables and herbs.
To make either snack, you’ll need a mix of flour, butter, milk, and meat. Some recipes call for additional ingredients like onions, mushrooms, or cheese. The key is to cook the mixture until it’s thick and creamy, then chill it in the refrigerator until it’s firm enough to shape into balls or cylinders.
When it comes to frying, you’ll want to use a pot or deep fryer with plenty of oil. Heat the oil to around 375°F, then fry the bitterballen or croquettes until they’re golden brown. Be careful not to overcrowd the pot or the snacks may not cook evenly. Drain them on paper towels before serving.
One thing to keep in mind is that while these snacks are delicious, they’re also quite rich. If you’re looking for a healthier option, you can try baking them in the oven instead of frying. Another alternative is to serve them alongside a salad or other light dish.
There you have it – the difference between bitterballen and croquettes. Try making them at home and see which one you like best!