Dutch Bitterballen Bite Size Veal Croquettes Recipe Images

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DUTCH CROQUETTEN



Dutch Croquetten image

This yummy Dutch snack is sure to please! Seasoned veal dumplings are breaded and then fried. Replace ground veal with lean beef, chicken, or stuff with spiced Gouda!

Provided by Celly

Categories     World Cuisine Recipes     European     Dutch

Time 25m

Yield 8

Number Of Ingredients 18

1 pound lean ground veal
2 tablespoons butter
4 tablespoons all-purpose flour
½ cup milk
½ cup chicken broth
½ teaspoon paprika
½ teaspoon chili powder
1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon Worcestershire sauce
1 teaspoon finely chopped fresh parsley
8 ounces spiced Gouda cheese, cut into strips
1 egg
½ cup all-purpose flour
2 tablespoons water
1 ½ cups seasoned dry bread crumbs
1 cup oil for frying

Steps:

  • Place ground veal in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside.
  • Melt butter in a saucepan over low heat. Stir in flour until smooth, and cook for about 2 minutes. Gradually stir in milk, then chicken broth to make a smooth thick sauce. Add the cooked ground veal, and season with paprika, chili powder, curry powder, salt, pepper , Worcestershire sauce, and parsley. Stir to blend well. Remove from heat, and set aside to cool to room temperature.
  • When the meat mixture is cooled and slightly firm, shape into cylinders 3 to 4 inches long, and 1 1 /2 inches wide. If you wish, press a strip of the spiced Gouda cheese into the center, making sure it is completely surrounded. In a small bowl, whisk together the egg and water. Place bread crumbs on a plate or tray. Coat croquettes with flour, then dip in the beaten egg mixture, then roll the croquettes in the crumbs to coat. Repeat the coating process if a thicker breading is desired.
  • Heat oil in a large skillet over medium-high heat. When oil is hot, fry croquettes until golden brown on all sides. If you have a deep-fryer, they can be deep-fried instead. Remove to paper towels to drain, and serve hot.

Nutrition Facts : Calories 338.6 calories, Carbohydrate 25.4 g, Cholesterol 93.4 mg, Fat 17.8 g, Fiber 1.4 g, Protein 18.6 g, SaturatedFat 8.7 g, Sodium 595.3 mg, Sugar 2.8 g

DUTCH 'BITTERBALLEN' : BITE-SIZE VEAL CROQUETTES



Dutch 'Bitterballen' : Bite-size veal croquettes image

Bitterballen, bite-size veal croquettes. These are usually eaten when dutch people go to a bar and served with a drink. I quess you could call it dutch 'Tapas' !

Provided by Bollie

Categories     Veal

Time 2h5m

Yield 24 serving(s)

Number Of Ingredients 11

200 g veal shoulder, cubed
1 bouquet garni
400 ml beef stock
30 g butter
30 g flour
salt and pepper
nutmeg
2 eggs
100 g breadcrumbs
sunflower oil (for frying)
French mustard

Steps:

  • in a pan put meat, bouquet garni and beef stock slowly to the boil and simmer for about 1 hour until meat is tender.
  • Strain off 200 ml stock into a measuring jug.
  • Slice the cooked meat very thinly.
  • Melt the butter in a pan and stir in the flour.
  • Add the stock, while stirring, and continue stirring until the sauce is thick and smooth.
  • Leave the sauce to cook gently for about 2 minutes.
  • Stir in the meat and add salt, pepper and nutmeg to taste.
  • Pour the ragout onto a flat plate and refrigerate until firm.
  • (Best to make this one day in advance) In a deep plate beat the eggs with one tablespoon of water.
  • Shape the ragout into 24 balls (Little bit smaller than golfball) and roll in the breadcrumbs.
  • Then roll in the beaten eggs and breadcrumbs again.
  • Repeat until well coated.
  • Heat oil in a deep fat fryer to 180 degrees celcius.
  • Deep fry croquettes 6 at the time for 3-4 minutes until brown and crisp.
  • Drain on paper towel.
  • Serve the warm'bitterballen' on a plate with a serving of mustard next to it.

DUTCH KROKETTEN (CROQUETTES)



Dutch Kroketten (Croquettes) image

Another way to prepare Dutch Meat Croquettes other than with fresh breadcrumbs or potato. Equally delicious! If you make these into little crumbed balls (called bitterballen), you can eat them, dipped in mustard, as an appetiser with pre-dinner drinks.

Provided by Daydream

Categories     Meat

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 18

600 g fresh veal (or use left-over chicken or turkey, 1lb 5oz) or 600 g beef (or use left-over chicken or turkey, 1lb 5oz)
salt and pepper
75 g butter (2 1/2 oz)
1 tablespoon vegetable oil
1/2 cup white wine
1 small onion, finely chopped
1 clove
2 bay leaves
1/4 teaspoon ground nutmeg or 1/4 teaspoon mace
2 sprigs parsley, finely chopped
3/4 teaspoon thyme
2 teaspoons lemon zest (or a squeeze of lemon juice)
2 cups water (or chicken stock)
40 g all-purpose flour (1.5 oz)
cornstarch
3 eggs, separated into yolks and whites
4 cups fine breadcrumbs (beschuit) or 4 cups crushed dutch rusks (beschuit)
vegetable oil, to deep-fry

Steps:

  • If using left-over chicken or turkey, chop it finely and set aside. Continue with the recipe from Step 3, using stock to make the sauce rather than water, and add the chicken or turkey to the sauce at Step 6.
  • If using veal or beef, season with salt and pepper to taste.
  • Place a large pan over medium-high heat and melt 2 tablespoons of butter. Add the veal or beef, wine, onion, clove, bay leaves, nutmeg or mace, parsley, thyme, lemon zest or juice and water. (Use chicken stock if you have chosen to use chicken or turkey.) Bring to a boil, then reduce heat and simmer for 45 minutes to an hour. By this time the meat should be tender (or if using poultry, the stock will be bursting with flavor).
  • Strain the stock and reserve, along with the meat. Finely chop or cut the meat into into small pieces.
  • Melt the remaining butter in the pan, stir in the flour and keep stirring for a few minutes on low heat. Don't let it brown. Slowly and gradually add the stock and cook over moderate heat, stirring until the sauce is smooth and thick. Add more flour, or corn starch to thicken the sauce if necessary. Cool slightly and add the 3 egg yolks and mix well (reserve the whites for later).
  • Add the veal, beef, chicken or turkey, mix well and season to taste. The mixture should be thick and stiff by this time.
  • Set the mixture aside to cool thoroughly. When ready, cut or separate the stiff, thick mixture into rolls about 1.5" thick and about 3" long.
  • Spread the crumbs on a clean, dry chopping board. Slightly beat the eggwhites in a deep plate until just incorporated. Roll the croquettes through the breadcrumbs, then through the egg whites and again through the crumbs. (Make sure that the second coating of crumbs is even and thick and no meat mix sticks out, otherwise the croquettes may burst when being deep fried).
  • Deep fry the croquettes in batches of four or five for about 4 minutes, or until they are golden brown. Drain on absorbent paper.
  • Serve hot, with French fries or fresh chunks of bread. The best way to season is to slather with mustard, as the Dutch do!

Nutrition Facts : Calories 958.3, Fat 39.5, SaturatedFat 17.3, Cholesterol 319.3, Sodium 1122.9, Carbohydrate 88.3, Fiber 5.6, Sugar 8, Protein 53.5

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