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Kroketten en Bitterballen

Printed From: Foods of the World Forum
Category: Europe
Forum Name: The Low Countries
Forum Discription: Belgium and the Netherlands.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=2758
Printed Date: 26 March 2026 at 21:56


Topic: Kroketten en Bitterballen
Posted By: pitrow
Subject: Kroketten en Bitterballen
Date Posted: 26 October 2012 at 10:47
Kroketten (singular: Kroket) are the Dutch version of the ubiquitous French croquette, basically a potato/meat filled, deep-fried roll, though the Dutch tend to focus more on the meat and less of the potato version.

From wikipedia:
Quote A croquette is a small breadcrumbed fried food roll containing, usually as main ingredients, mashed potatoes and/or ground meat (veal, beef, chicken, or turkey), shellfish, fish, cheese, vegetables and mixed with béchamel or brown sauce, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer or any of the combination thereof, sometimes with a filling, e.g. sauteed onions or mushrooms, boiled eggs (Scotch eggs). The croquette is usually shaped into a cylinder, disk or oval shape and then deep-fried. The croquette (from the French croquer, "to crunch") gained worldwide popularity, both as a delicacy and as a fast food.



A Bitterbal (pl: Bitterballen) is exactly the same thing, only it's formed into a ball shape instead of a cylinder


I have to say they are one of my favorite snack foods at parties. They are also a favorite snack food for Dutch people in general, with vending carts and snack shops selling them just about everywhere. According to wikipedia over 350 million kroketten were eaten in Holland in 2008, and a typical Dutchman will eat 29 kroketten per year, so a little more than 1 every 2 weeks.

Because they are easier to make I usually make Bitterballen, though this recipe could be used for either, since the only real difference is the shape.

Bitterballen

  • For filling

    • 1/4 lb + 1 Tbsp butter (divided)
    • 5 Tbsp flour
    • 1 cup chicken or beef bouillon
    • 1/2 lb meat (beef, veal or pork) chopped
    • 1/2 cup finely chopped onion
    • 1/2 cup finely chopped celery
    • pinch of curry powder
    • pinch of nutmeg
    • salt and pepper to taste
    • Maggi to taste (if you can't find Maggi then Soy Sauce will work, but it's not quite the same)

  • For coating

    • 1/2 cup flour
    • 1/4 tsp salt
    • 1/4 tsp pepper
    • cornflake crumbs
    • eggs

Directions
  1. Melt 1/4 lb butter in a small pan, add flour and cook for a few minutes. Add bouillon a little at a time. Continue cooking until thick. Set aside.
  2. In a skillet heat 1 tbsp of butter over medium heat until melted
  3. Add meat, celery and onion
  4. Cook until meat is done and celery and onion are tender
  5. Add flour mixture and spices to meat mixture and combine well
  6. Cover and refrigerate at least 2 hours
  7. By hand, roll mixture into 1" balls (if making Kroket form into 1" diameter cylinders about 3" long)
  8. In a shallow bowl, mix together 1/2 cup flour, 1/4 tsp salt, 1/4 tsp pepper
  9. In a second shallow bowl, place cornflake crumbs
  10. In a third bowl wisk eggs
  11. Roll balls in seasoned flour, then in egg, then in corn flake crumbs, back in eggs and finally in corn flakes crumbs again (you will get messy, so just be prepared)
  12. At this point you can refrigerate the balls and keep them until you're ready to cook them. Since they're best served warm, I usually make them up the day before and then cook them just before serving.
  13. Heat enough vegetable oil to cover 2-3 bitterballen to 375 degrees.
  14. Deep fry the balls in small batches until golden brown, about 2-3 minutes
  15. Transfer balls to paper towels to drain
  16. Serve warm with Dutch mustard



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Mike
http://lifeinpitrow.blogspot.com/" rel="nofollow - Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog


Replies:
Posted By: Margi Cintrano
Date Posted: 26 October 2012 at 10:58
Pitrow,
 
Lovely recipe and I truly like the Curry & Nutmeg aromatic profile employed.
 
Another interesting treatment is the Corn Flakes; which prevent the oil from frying to seap into the interiors, as corn flakes are not porous.  
 
Chef Paco Roncero, who was a disciple of Ferrán Adriá prepares his croquettes with corn flakes verses bread crumbs and all purpose flour.
 
Thanks so much for posting, and they are on the List, as they look like alot of fun.
Margi.  


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Posted By: Melissa Mead
Date Posted: 27 October 2012 at 07:29
These sound great!

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Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/


Posted By: TasunkaWitko
Date Posted: 16 November 2012 at 11:36
i have made a similar thing before - love em! i'll definitely have to give this a shot, since it's got just about everything i love.

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Posted By: Margi Cintrano
Date Posted: 16 November 2012 at 13:38
I believe the Maggi Product Line can be purchased from http://www.latienda.com" rel="nofollow - www.latienda.com or http://www.foodsfromspain.com" rel="nofollow - www.foodsfromspain.com as it is a common Multi National in Spain & readily available here ( to the best of my knowledge).
 
 
 
 
 
 
 
*** MAGGI AND NESQUIK are produced by the same Multi-National.
 
 
 
 
 
 
Kindest. Big smile
Margi.


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Posted By: pitrow
Date Posted: 27 October 2015 at 09:31
I was reading through a Dutch recipe site this morning and came across a description for bitterballen that I've never seen before, but actually describes them very well. They were describing them as "deep fried gravy". Well that's pretty dead-on I'd say. 

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Mike
http://lifeinpitrow.blogspot.com/" rel="nofollow - Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog

Posted By: pitrow
Date Posted: 04 March 2025 at 18:55
A nice history from Gerard A. Van Sister, on Facebook:

Dutch croquette

The Dutch croquette, or "kroket" in Dutch, has a rich history that reflects its evolution from a luxury item to a beloved fast food staple in the Netherlands. Here's an overview of the history of the croquette. The concept of the croquette is believed to have originated in France, where it was a refined dish made with a thick béchamel sauce mixed with meat, fish, or vegetables, coated in breadcrumbs, and deep-fried. The name "croquette" comes from the French word "croquer," meaning "to crunch."

The croquette was introduced to the Netherlands in the 18th century, likely through French influence. Initially, it was a dish enjoyed by the wealthy and served in high-end restaurants.

By the 19th century, the croquette began to gain popularity among the broader population. Dutch chefs started adapting the recipe to local tastes, often using beef or veal as the primary filling. The late 19th and early 20th centuries saw the beginnings of food industrialization, which would later play a significant role in the croquette's mass production.

In the early 20th century, companies like Van Dobben and Kwekkeboom began producing croquettes on a larger scale, making them more accessible to the general public. This period marked the transition of the croquette from a gourmet dish to a common fast food item. During World War II, food shortages led to the creation of croquettes with alternative fillings, such as potato or vegetable-based mixtures. This period also saw the rise of the "ragout croquette," filled with a meat-based ragout. After the war, the croquette became a symbol of Dutch culinary culture. It was commonly served in cafeterias, snack bars, and at home. The introduction of automated production lines further increased its availability.

Today, the Dutch croquette is a ubiquitous fast food item, available in snack bars, vending machines (known as "automatiek"), and supermarkets. It is often enjoyed as a snack or part of a larger meal, typically served with mustard. Modern croquettes come in a variety of flavors and fillings, including beef, chicken, shrimp, and vegetarian options. Some popular variations include the "kaaskroket" (cheese croquette) and the "goulashkroket" (goulash croquette).

The Dutch croquette has come a long way from its French aristocratic origins to become a beloved and versatile fast food item in the Netherlands. Its history reflects broader social and economic changes, making it not just a culinary delight but also a cultural artifact.



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Mike
http://lifeinpitrow.blogspot.com/" rel="nofollow - Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog

Posted By: TasunkaWitko
Date Posted: 19 March 2025 at 16:01
Awesome, Mike ~ thank you for sharing!

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