Gluten-free bitterballen (Dutch beef croquette balls)
I think there are only few people in the Netherlands who you can’t make happy with a bitterbal on a party. Bitterballen are deep fried croquettes in the shape of a ball. They are usually filled with beef ragout. Bitterballen are a loved party snack and now that New Year’s Eve is coming up, I thought it was about time that I shared a recipe for gluten-free bitterballen with you.
I made a traditional beef ragout for the bitterballen, but you can easily make this recipe vegetarian by changing the ragout to, for example, a mushroom ragout. Canned mushrooms are low FODMAP so these are great to use. Like that you will create delicious mushroom bitterballen.
Will you let me know if you make my gluten-free bitterballen? I would love it if you would share your thoughts with me!Print
Gluten-free bitterballen! Homemade Dutch beef croquettes make the perfect party snack. Low FODMAP, lactose-free and veggie option
- 500 ml water
- 1 stock cube (choose a low FODMAP stock cube)
- 300 g stewing beef, in pieces
- 60 g butter
- 60 g gluten-free flour
- Dried parsley
- Pepper and salt
- 2 eggs
- 200 g gluten-free breadcrumbs
- Two bottles of sunflower oil
- Bring 500 ml water with a stock cube to a boil. Add the beef to the stock and leave this to cook for about an hour on medium heat, until the beef is cooked.
- Drain the meat and save the stock, you are going to use this to make the ragout.
- Leave the meat to cool down and cut the pieces of meat into even smaller pieces. You want really small pieces of meat in your bitterballen.
- Now we are going to make a roux, which will be the base of the ragout. Heat 60 g of butter in a pan. Add, when the butter has melted, the gluten-free flour and stir together. Leave this to cook for a few minutes, while you keep stirring.
- Take the stock and slowly pour 200 ml of stock into the pan with the roux. You want to get a firm ragout, so don’t add too much stock. My ragout became very thick quickly, so I added about 100 ml extra stock. Keep stirring until the ragout has the desired thickness.
- Add the meat to the ragout and season with salt, pepper and dried parsley. Turn off the heat.
- Pour the ragout into a box and leave it to cool down for at least several hours or an entire night in the fridge.
- Roll with your hands little balls of the ragout. About the size of a pingpong ball.
- Take two deep plates. Put two whisked eggs into the first plate and put gluten-free breadcrumbs into the other. First roll the balls into the breadcrumbs and cover them with a thin layer of breadcrumbs. Then through the eggs and again through the breadcrumbs. Make sure the balls are covered with breadcrumbs on all sides, but don’t make the layer of breadcrumb too big. A thick layer of breadcrumbs won’t make the bitterballen taste nice.
- Heat some sunflower oil in a large heatproof pan.
- Fry the bitterballen in parts in the oil (use a heatproof spatula to take them out) until they have browned nicely. This will take about 4-5 minutes. Then leave them to cool down on a piece of paper.
- Prep Time: 3 hours 30 mins
- Cook Time: 30 mins
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