Bitterballen is one among few popular snacks in my country , sometimes it can be easily mistaken as croquette too because the ingredients and cooking methods as well as flavour are very similar to croquette (in Bahasa it is called kroket).
The origin of Bitterballen are from Dutch, it was introduce to Indonesia during the colonial era and had been well received and blend in to the local taste through centuries.
The differences of bitterballen and croquette can be easily tell by it’s shape. Bitterballen is round like ball and croquette have cylinder shape like coctail sausages and slightly larger than bitterballen.
The other differences is the ingredients, for bitterballen is flour while for croquette is mashed potatoes/potatoes flour (though some people like to use flour too for croquette).
Both of them can easily found in many popular cafe/hotel, listed under appetizer or snacks.
– 300 gr ground beef meat
– 180 gr cheddar cheese (grated or shredded)
– 120 gr flour
– 600 ml milk
– 2 garlic cloves, finely chopped
– 1 onion, finely chopped
– 1 parsley, finely chopped
– 1/2 tea spoon nutmeg powder
– 1 tea spoon salt
– 1 tea spoon grounded black pepper
– 3 table spoon butter
– 2 eggs (beaten) for coating
– breadcrumbs for coating
1) Heat butter in large skillet over moderate heat, add in onion and stir until it started to turn golden brown, add garlic.
2) Add in the ground meat and cook till meat is browned, add garlic, salt, pepper, nutmeg, parsley and stir to combine.
3) Stir in flour to make a rugh.
4) Pour in milk
5) When mixture started to becoming mixture had becoming sticky, pour in the shredded cheese
6) Continue stirring until all ingredients mixed and become thick and cheese is melted.
7) Set the mixture to cool under room temperature then shaped the mixture in small balls and put them into the refrigerator to chill (minimum 1 hour)
8) Once the balls are chill, dip them into beaten eggs and roll them in breadcrumbs.
8) Deep fried until the color turn golden brown, drain on paper towels