Making Holtkamp Bitterballen At Home, But Better

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken provides a leaner option while pork is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth retains flavor while being lighter.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats, while margarine is often cheaper.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are a healthier alternative, while crushed crackers can be more economical.

Melt 80 g of butter in a saucepan, keeping it moving to prevent burning.

Add 100 g of flour and stir to create a roux, cooking until the flour taste is gone.

Add chicken broth to the roux and mix until it becomes a smooth ragu.

Add a splash of cream, salt, pepper, and mustard to the mixture, along with chopped parsley.

Transfer the mixture to a container, cover with cling film, and refrigerate for 2-3 hours until stiff.

Once chilled, shape the mixture into balls larger than a golf ball by hand.

Coat each ball in fine breadcrumbs, then dip in egg white, and roll in panko breadcrumbs.

Heat oil to 180-185°C (356-365°F) for frying.

Fry the balls in batches for about 2.5 minutes until golden brown, monitoring the temperature as the heat will drop with each addition.

Remove the fried balls and drain on kitchen towels, sprinkling with salt.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens