Cut the meat small and chop the onion. Fry the onion for
2 minutes, add the meat and fry for 5 minutes more, add 1 deciliter of stock
and cook very slowly for 20 minutes. Melt the butter and add the flour, cook slowly
during 5 minutes. Then add the rest of the chicken stock, the meat and onions, and
nutmeg and other spices to taste. Cook for 5 more minutes; allow the mass to cool
down in the fridge for some hours. Form small balls, roll them through some flour,
then through the egg, and at last through the breadcrumbs. Freeze the balls.
Deep fry for 5 minutes in oil of 180 degrees.
|
Mix all the ingredients. Heat some oil in a frying
pan. Poor small heaps of batter in the pan, fry until the upside is dry,
turn them around and fry one minute more. Serve with jam or maple syrup.
|
Bitterballs are a Dutch snack. They actually are small round croquets. They are
delicious with mustard. They will fry best if they are frozen and taken out of the
freezer one hour beforehand. It takes some time to make them, but the best plan
is to make a lot and simply store them in the freezer, they will keep for ages!
|
These pancakes are great for
breakfast, and they become even more delicious if you prepare the batter the
evening before.
|
