Bitterbal, or bitterballen, is a delightful Dutch recipe that is popular in the group of Caribbean islands referred to as the Netherlands Antilles.
They are similar to croquettes, but with a creamier filling. Because they are smaller than the traditional krokechis/kroketten (croquettes), they are typically served as appetizers and snacks.
The term bitter refers
to alcohol and bal means ball. Bitterballen contain no alcohol, but are
on the menu in most pubs; hence, the name.
As with many fried appetizers, there is a trick to eating bitterballen. They not only taste best served with a spicy mustard, but should be allowed to cool a little as the insides will be quite steamy. Forego the toothpicks as well and just eat them with your fingers and a thick napkin. The smaller the balls, the less heat and mess you will encounter. I recommend a 1-inch ball and no larger than 1 ½ inches.
Bitterbal (makes approximately 2 dozen)
Oil for deep frying
-Brown the meat
first and set aside.
Note: You can add salt, onion, chilis, and minced carrots to this recipe to suit your taste.
love these tasty, crunchy little balls. If you are cooking with kids,
have them look up the Netherlands Antilles on a map and let them discover
the islands for themselves. It is always fun to bring international
flair to the kitchen and new knowledge to the table.
2005-2008 C.K. Kennedy
Pittsburg, TX 75686
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