Bitterballen

Name: Bitterballen
Total time: 2700 s
Cuisine: American
Ingredients: 1 chicken breast; 10 shallot; 1 1/2 tbsp pepper; 1 1/2 tbsp salt; 1/2 tbsp nutmeg; 1 1/2 tbsp sugar; 250 gr flour; 3 carrots; Celery; Bread crumbs; 1 eggs

Cindy C.R. @cindycarissa86

Australia

Bitterballen is a Dutch snack, usually is a beer companion called 'bittergarniture' made from beef or chicken, broth, sometimes cheese that is mixed resulting in a thick roux.

This platter is very similar to kroket in the ingredients and cooking methods as well as the flavour.

Bitterballen is a Dutch snack, usually is a beer companion called 'bittergarniture' made from beef or chicken, broth, sometimes cheese that is mixed resulting in a thick roux.

This platter is very similar to kroket in the ingredients and cooking methods as well as the flavour.

Cindy C.R. @cindycarissa86

Australia

Bitterballen is a Dutch snack, usually is a beer companion called 'bittergarniture' made from beef or chicken, broth, sometimes cheese that is mixed resulting in a thick roux.

This platter is very similar to kroket in the ingredients and cooking methods as well as the flavour.

Bitterballen is a Dutch snack, usually is a beer companion called 'bittergarniture' made from beef or chicken, broth, sometimes cheese that is mixed resulting in a thick roux.

This platter is very similar to kroket in the ingredients and cooking methods as well as the flavour.

Saved

Ingredients

45 minutes

1chicken breast
10shallot
1 1/2 tbsppepper
1 1/2 tbspsalt
1/2 tbspnutmeg
1 1/2 tbspsugar
250 grflour
3carrots
Celery
Bread crumbs
1eggs

Saved

Steps

45 minutes

1

Boil the chicken breast then cut into small pieces
2

Boil the carrots then cut into small pieces
3

Sift the flour before roasting it, then sift again.
4

Blend onions, pepper, salt, and nutmeg. Then sauteed with margarine until it turns to golden brown.
5

Next, put the chicken carrots, celery and pour a little of chicken broth.
6

Add the flour little by little and keep stirring up the dough until it turns to thick roux.
7

If you satisfy with the taste, turn off the stove, let it cool.
8

Beat the egg, prepare the bread crumb and preheat the oil.
9

When the roux cools, make a ball with any size you like. Dip in the egg, roll in in the bread crumbs (do this step twice to get a thicker skin).
10

Next, deep fry the bitterballen.
11

Optional sauce: tomato sauce, mustard, mayonaise, cheese.