My husband has a rule that we can’t go back (for travel) to any places we’ve ever been. Food makes the memories for me and I fall in love with just about every place we go and I want to go back everywhere. Two years ago we went to the Netherlands (the night after we got there Michael Jackson died and I’m still not over it!! RIP MJ), and it’s no exception (to my wanting to go back). One day for lunch in Eindhoven at the restaurant , and introduced me to bitterballen, a small fried Dutch snack made with meat and roux. They were non-traditional, made with asparagus. The next day, I wanted my husband to try to traditional kind, so we had them at our aperitif along the canal. Ever since, I’ve wanted to know how to make them. This week, food stylist and cookbook author Yvette van Boven shares with us her take on real Dutch bitterballen (with chanterelle mushrooms). No surprise, this will go into my entertaining repertoire because it’s unique and can be prepared the day before, and fried right before serving. -Kristina
About Yvette: is a freelance food stylist and recipe writer. She also illustrates books, newspapers, websites and magazines and together with her cousin Joris, she has a restaurant and catering business, called in Amsterdam.
Yvette’s first book, Home Made, was published in the Netherlands in 2010 and won the prize of being Best Dutch Cookbook 2010 in November and was awarded as best debutant in the Netherlands by the Gourmand World Cookbook Awards 2010. It has also won the Dutch award for being ‘Best Dutch Informative book 2010’. It in just a few weeks. The U.S. launch will take place in New York on 31 August with a booksigning and demonstration at Brooklyn Kitchen. Visit for more info!
The full recipe continues after the jump…
Real Dutch Bitterballen with Chanterelles
2 tablespoons butter
2 tablespoons 1 handful of flour
1/2 cup (75ml) White Port
2 cups mushroom broth (500ml)
salt, pepper, nutmeg
3 cups chanterelle mushrooms (250 grams)
1 handful of parsley
1 handful of fine breadcrumbs
Make the filling:
Fry 1 Onion (chopped) in a wide pan with the butter. Once the butter has melted add one tablespoon of flour. Stir and let cook a bit. Add the White Port and mushroom broth. Salt and pepper to taste and add some nutmeg. Add the chanterelles and parsley, and cook this until a thick roux forms. Let this mixture chill in the refrigerator overnight.
Set up your assembly line: Set aside three bowls, and a tray lined with parchment paper. In one bowl place a handful of flour, in one bowl 2-3 eggs, lightly beaten, and in the last bowl, your breadcrumbs.
Divide the mixture in half and roll into two logs. Cut each log into equal parts, about the size of a large grape. Roll each ball in flour, then dip in the egg, and then roll in the breadcrumbs. Repeating the last two steps will help to form a thick, firm crust.
Heat your oil to 350F degrees (180C degrees). Fry the bitterballen in small batches.
Serve immediately with creamy mustard (made with one part sour cream, one part mustard) and beer!
Why Yvette chose this recipe:
I wanted to give a recipe for something traditional Dutch. However, being stubborn I enjoy turning things around to make it more ‘my kind of food’. In Holland we serve bitterballen with drinks at the end of the day, they are usually made with slowly stewed beef. This is my take on this recipe, also because it’s ‘chanterelle time’ now here. These are without meat, but no one says you’re not allowed to invent your own filling with meat or chicken. Or shrimps! Use a different broth for each kind of filling, but that goes without saying. Enjoy!