This recipe is for deep fried bitterballs which are not bitter. They are a Dutch snack served with bitters or any beverage. They are like croquettes. Sorry about the metricness. It is a Dutch recipe. Ingredients: 25 g butter 2 tbs olive oil 75 g (3 big tbs) flour a half cup or so of milk 50 ml chicken broth 200 g chopped (cooked) chicken meat 75 g chopped ham salt, black pepper 1 egg 4 tbs bread crumbs Heat butter and olive oil, stir in flour, then add chicken broth and milk (bit by bit) until (very) thick sauce forms. Simmer for 5 minutes then add chicken and ham. Add salt and pepper. Spread on a plate and cool in the fridge then roll into “balls” and freeze. Deep fry at 190 C for 4-5 minutes. For beef bitterballs: Use beef broth (or the gravy from the beef) instead of chicken broth Use 200g of cooked stew beef: Bake fresh stew beef chunks (spiced with salt and pepper) in 25 g butter until brown; add 3 cups (300 ml at least) of water and simmer at low temperature until meat falls apart (3.5 hours). Probably you don’t need the ham. For shrimp bitterballs: Use fish broth instead of chicken broth. Use 125 whole small shrimps and 75 chopped ones. Add 100 g chopped champignons and 1 tbs chopped parsley. Use somewhat less milk and add 2 tbs of white wine. -Vince Berk |