Bitterballen with a Twist: Spicy Chicken and Cheddar
- 1 cup cooked chicken, shredded
- 1/2 cup cheddar cheese, grated
- 1/4 cup green onions, finely chopped
- 3 tablespoons unsalted butter
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 2 eggs, beaten
- 1 cup breadcrumbs
- Oil, for frying
- In a mixing bowl, combine the shredded chicken, cheddar cheese, and green onions.
- In a saucepan over medium heat, melt the butter and stir in the paprika, cayenne pepper, and black pepper. Whisk in the flour until smooth and cook for 1 minute.
- Gradually whisk in the chicken broth until the mixture thickens and begins to bubble. Reduce heat to low and cook for 2 minutes, stirring constantly.
- Remove from heat and stir in the chicken-cheese mixture. Transfer to a shallow dish and chill for at least 1 hour, until firm.
- Shape the mixture into small balls, about 1-1/2 inches in diameter.
- Place the beaten eggs and breadcrumbs in separate shallow dishes. Dip each ball in the egg, then roll in breadcrumbs to coat.
- Heat oil in a deep saucepan or fryer until hot (375°F). Fry the balls in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
- Serve hot with your favorite dipping sauce.
Bitterballen is a popular Dutch snack that consists of deep-fried balls of meat ragout with a crispy breadcrumb coating. They are traditionally served with mustard for dipping and are perfect as an appetizer or party food.
In this recipe, we are putting a delicious twist on the classic bitterballen by adding spicy chicken and cheddar cheese. The result is a savory and cheesy bite-sized snack with a kick of heat that will surely impress your guests.
Cool tip: To make your bitterballen evenly sized, use a cookie scoop or ice cream scoop to portion the filling before rolling them into balls. If you don’t have a scoop, you can also use a measuring spoon or a tablespoon to measure out the filling.
Fun fact: Bitterballen is believed to have originated in The Hague in the late 19th century and was originally a way to use up scraps of meat. Today, they are a beloved snack in the Netherlands and have even inspired similar dishes in other countries, such as kroketten in Belgium and croquetas in Spain.