Bitterballen
Crispy Dutch beef croquettes with a creamy ragout filling and a snappy golden exterior. These elegant appetizers are perfect for entertaining or enjoying as a sophisticated snack.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 14g
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ¾ cup whole milk
- 8 ounces ground beef
- ¼ cup yellow onion, finely diced
- ½ teaspoon fresh thyme
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 1 pinch ground nutmeg
- ½ cup all-purpose flour
- 2 whole large eggs
- 1 cup panko breadcrumbs
- 1.5 quarts vegetable oil for deep frying
- ¼ cup whole grain mustard
- ¼ cup mayonnaise
Instructions
- 1
Set a 10-inch skillet over medium heat. Add 2 tablespoons of unsalted butter and let it melt completely, about 1 minute. You should see it foam gently.
- 2
Sprinkle 2 tablespoons of all-purpose flour into the melted butter and whisk constantly for 1 minute, scraping the bottom and sides. You're making a roux — it should smell nutty and look like wet sand, not browned.
- 3
Slowly pour in 0.75 cup of whole milk while whisking continuously to prevent lumps. Keep whisking until the mixture thickens enough to coat the back of a spoon, about 3-4 minutes. It should be smooth and creamy.
- 4
Increase heat to medium-high. Add 8 ounces of ground beef to the skillet, breaking it apart with a wooden spoon as it cooks. Stir constantly, scraping the bottom, until no pink remains and the meat is evenly browned, about 4-5 minutes.
- 5
Dice 0.25 cup of yellow onion into 1/8-inch pieces — keep them very small so they blend into the filling. Add the onion to the beef mixture along with 0.5 teaspoon of fresh thyme leaves, 0.5 teaspoon of Dijon mustard, 0.25 teaspoon of kosher salt, 0.125 teaspoon of freshly ground black pepper, and 1 pinch of ground nutmeg. Stir well to combine.
- 6
Reduce heat to low and simmer for 2 minutes, stirring occasionally, until the filling is thick and holds together when scooped. Transfer to a shallow bowl and refrigerate uncovered for at least 20 minutes — cold filling is much easier to shape.
- 7
Once the filling is chilled and firm, use a tablespoon or small cookie scoop to portion it into 12 equal mounds on a parchment-lined baking sheet. Using lightly dampened hands, gently roll each mound into a ball, then gently press into a disk about 1.5 inches wide and 1 inch tall — these are your bitterballen shapes.
- 8
Set up a breading station: place 0.5 cup of all-purpose flour in one shallow bowl. Crack 2 large eggs into a second shallow bowl, add 2 tablespoons of water, and whisk until fully combined. Pour 1 cup of panko breadcrumbs into a third shallow bowl.
- 9
Working with one croquette at a time, dust it lightly in flour, tapping off excess. Dip it into the egg mixture, turning to coat all sides, then immediately roll in the panko breadcrumbs, pressing gently so the crumbs adhere. Place on a clean parchment-lined baking sheet and repeat with remaining croquettes. Refrigerate for at least 10 minutes — this helps the coating stick during frying.
- 10
Pour 1.5 quarts of vegetable oil into a heavy-bottomed 4-quart pot. Clip an instant-read thermometer to the side of the pot and heat the oil to exactly 350°F over medium-high heat. This will take 8-10 minutes. The oil is ready when a wooden skewer dipped in it produces steady, medium bubbles.
- 11
Carefully lower 4 bitterballen into the hot oil using a slotted spoon — don't crowd the pot. They will sink initially, then float to the surface after 1 minute. Fry for 2-3 minutes total, turning occasionally with a spider strainer, until they're deep golden brown all over. The exterior should be crispy and make a satisfying crunch.
- 12
Using a slotted spoon or spider strainer, transfer the fried bitterballen to a paper towel-lined plate. Let them rest for 1 minute so the exterior stays crispy — this allows excess oil to drain. Repeat frying the remaining bitterballen in batches, returning oil to 350°F between batches.
- 13
While the bitterballen are still warm, arrange them on a serving platter. Mix 0.25 cup of whole grain mustard and 0.25 cup of mayonnaise together in a small bowl and serve alongside as a dipping sauce. Serve immediately — the contrast between the crispy exterior and creamy, savory filling is best enjoyed hot.
Tools you’ll need
- 10-inch skillet
- whisk
- wooden spoon
- shallow bowls (3)
- tablespoon or small cookie scoop
- parchment paper
- 4-quart heavy-bottomed pot
- instant-read thermometer
- slotted spoon
- spider strainer
- paper towels
- small mixing bowl
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