MUSTARD-FILLED BITTERBALLENS

FINGER-LICKING SNACK TIME!

Well I gotta say, this is one out-of-the-theme post. Bitterballens are supposedly deep-fried snacks, not the oven-baked ones. But anyway, I feel like I need to post this, so... here we go.

I HAVE A THING FOR DUTCH FOOD, to begin with. They're rich and creamy, but somehow uniquely spicy. Bitterballens are one of my favourite Dutch food. They're relatively EASY to make, finger-lickin' good, and  are perfect for any occassion. 

Here is the recipe to these yummy treats :

Ingredients :

• 300gr minced meat
• 3 cloves of garlics, finely chopped (or grated, however you like it)
• 1 onion, finely chopped (you could use 6 shallots to substitute)
• 4 tbsp unsalted butter
• 120gr all-purpose flour, sieved
• 400ml heavy cream
• 1/2 tsp nutmeg powder
• 2 tsp salt
• 2 tsp white granulated sugar
• 1/2 tsp pepper (or more, however you like it)
• 50 gr grated Cheddar cheese
• 1 tsp Mustard
• a sprig of parsley, finely minced

For coating :

• 2 eggs, mixed
• 4 tbsp all-purpose flour
• Breadcrumbs

How-to :

1. Lightly toast the minced meat in a pan. No oil, butter, or water needed. You just want to get the meat done and get rid of the raw smell. Use small heat, and toast for about 5 minutes or until the meat is cooked through. Turn off the heat and set it aside.
2. In a medium sauce pan, add in the butter, saute the garlic and onion until perfectly golden brown and caramelized. 
3. Add the sieved flour to the pan. Mix well, try not to incorporate the flour without burning it. Use small heat to avoid it.
4. You can see that the mixture is now a bit lumpy. It is time to add in the heavy cream gradually to the mixture.
5. Add the toasted meat, nutmeg powder, grated cheese, mustard, and minced parsley
6. Add salt and pepper to taste.
7. Now that the batter is done, it is time to divide them to golf-ball-sized parts. However since the batter is still hot and is highly impossible to shape, you might want to set the batter aside to cool, or simply store it in the fridge for about 2 to 3 hours.
8. Having been chilled down, you can now shape them up. Take about 1 tbsp of the batter, make a golf-ball-sized part and set it aside. When all of the batter is perfectly shaped, store them in the fridge (again) and let cool for an hour. 
9. Now here comes the messy part. Coat the Bitterballens (dip in the eggs mixture first, followed by flour and finally breadcrumbs afterwards).
10. If you're in a hurry, you could immediately deep-fry these babies and serve them with chilli sauce. If you're not, you might want to store them in the fridge and fry 'em later.

PS : Bitterballens could only last for 3-4 days in the fridge. Don't store them too long or they'll flatten when fried. Happened to me a couple of days ago and I am sooo upset about it. :(

FEEL FREE TO TRY THIS UP. 

GOODLUCK! :D