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Bitterbal and Kroket

Is it possible to survive Amsterdam without bitterballen? This deep-fried snack dipped in mustard and accompanied by beer is a great nibble and features on almost every menu in bars, cafes and restaurants. Any 'bitterbal' addict must also try 'kroket'. Try them once and you'll be hooked! 

Amsterdam_Dutch_street_food_croquete.jpg                  Dutch Street Food  - photo credit Marianne Crone

What is Bitterbal and Kroket?
Deep-fried and made with a mixture of veal, broth, butter and flour, these delicious orbs are crunchy on the outside and soft and gooey on the inside. These mouthwatering golden spheres are hard to resist. The bigger brother of the bitterbal is the kroket (croquet); the same recipe but a different shape. A kroket, same shape as a sausage, fits perfectly in a soft bun.

Where to Eat Bitterbal and Kroket?
Bitterballen are traditionally eaten early evening before dinner when it is 'borreltijd', time for drinks. They are also served at cocktail parties, wedding receptions and whenever people come together for drinks. Two kroketten with two slices of bread is a traditional lunch dish when eating out. Fastfood cafeterias and hole-in-the-wall outlets are popular places to enjoy your kroket. Look out for FEBO at Damrak or Smullers at Central Station.

History of Bitterbal and Kroket
Kroketten and bitterballen were born out of necessity. In the days that food was not wasted, all left overs were used in disguise. One way of re-using meat left-overs was incorporating them in a thich roux, rolled in breadcrumbs and then deep-fried. And voilà, the Dutch ultimate snack was born!

Amsterdam_bitterbal.jpg                    Bitterballen - Photo credit Takeaway

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