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April 22, 2018

Bitterballen with Spicy Tomato Dip

Posted on November 23, 2014 by in Chicken, snacks

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bitterballen

Bitterballen is a snack from Dutch decent and enjoyed with drinks at pubs and restaurants not only in the Netherlands, but worldwide.

Bitterballen is meat-based and is usually made with either veil or beef, but I opted for chicken! I made bitterballen the first time last year for a Fairview event and was quite nervous as I had a Dutch chef as my critic. I am glad to report that Chef Eric was more than impressed and scoffed down quite a few of my bitterballen! Bitterballen are very similar to kroketten!

These little devils are quite moreish and it is very difficult to stop after just one or two. Knorr’s new Crispy and Tasty Chicken Coating has made making bitterballen even easier! What makes it the perfect snack to make, is the fact that you can make  them in advance and freeze them. When your quest arrive, you thaw them, fry them and you are good to go!


bitterballen

Bitterballen with Spicy Tomato Dip

Makes 20

Ingredients

1 medium onion – finely chopped
2 cloves garlic – crushed
45 ml butter
15 ml chopped parsley
500 ml cooked chicken – finely chopped
Salt and pepper
100 ml flour
350 ml milk – little more if needed
2.5 ml freshly grated nutmeg
100 ml milk
1 egg – lightly beaten
2 x 53 g Knorr Crispy and Tasty crumbs
1 liter oil for deep frying

For the dip

150 ml tomato sauce
2 x Knorr Crispy and Tasty Dip Mix

Method

Heat the butter in a pot and add the onion. Sauté until it becomes translucent and then add the garlic and sauté for about 2 minutes! Add the cooked chicken and season with salt and pepper if needed. Add the nutmeg and parsley. Add the flour and stir to form a roux. Slowly add the milk in a thin but steady stream while whisking continuously. If the mixture is too dry and thick, add a little more milk! When the mixture has thickened, set it aside to cool.
Once cooled, roll the mixture into 20 balls. Beat the milk and egg together in a small bowl. Pour the Knorr Crisp and Tasty crumbs in another flat bowl. Dip the bitterballen in the milk egg mixture and then coat them with the crumbs. Place on a baking sheet or big plate and keep in the fridge for at least 30 minutes.
Heat the oil in a fryer or wok and when it is hot, fry a few bitterballen at time until they are golden and crispy. Drain on some kitchen toweling. Serve with the spicy tomato dip.

To make the dip

Simply mix the 2 sachets Knorr Crispy and Tasty Dips with the tomato sauce and spoon into a bowl to serve with the bitterbalen

bitterballen

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