Deep-fried spherical croquettes filled with dense beef ragout, with a crunchy breadcrumb exterior and a molten savoury interior. The essential Dutch borrel snack, served with Dutch mustard at every bar terrace.

Where to eat Bitterballen in Rotterdam

3 editor picks for Bitterballen in Rotterdam, ranked by editorial score. All Rotterdam signature dishes · Bitterballen across every city.

Book food experiences in Rotterdam

See all 453 food experiences in Rotterdam

Make it at home

Serves 245 hrIntermediate

Ingredients

  • 400g cooked beef chuck or veal, finely shredded
  • 60g unsalted butter
  • 60g plain flour, plus 100g for coating
  • 500ml strong beef stock, hot
  • 2 tbsp finely chopped parsley
  • 1 tsp ground nutmeg
  • 1 tbsp Dutch mustard, plus extra to serve
  • 1 tbsp Worcestershire sauce
  • 2 eggs, beaten
  • 200g panko or fine dried breadcrumbs
  • 1.5L neutral oil for deep frying
  • Salt, black pepper

Method

  1. Melt butter in a heavy pan, whisk in 60g flour, cook 2 minutes to a blond roux.
  2. Gradually whisk in hot stock until smooth and thick. Cook 5 minutes.
  3. Stir in shredded beef, parsley, nutmeg, mustard, Worcestershire, salt and pepper. The mix should be very stiff.
  4. Spread into a tray, cover, refrigerate 3 to 4 hours until firm.
  5. Roll into 24 walnut-sized balls. Dip each in flour, then beaten egg, then breadcrumbs. Repeat egg and breadcrumb for a double coat.
  6. Heat oil to 180C. Fry 4 to 5 bitterballen at a time for 2 to 3 minutes until deep golden.
  7. Drain on a wire rack. Serve hot with Dutch mustard. Pierce with a small fork; the centre should be molten.

Editor tip. The double-coating is what holds during frying; if you skip the second egg-and-crumb pass the bitterballen will burst.