• Angelica Larsson

Bitterballen | Dutch | Vegan

Hello my lovelies! So to finish this month of with various of dishes I had experienced in Belgium it's so surprise that many of them have their origin from nearby countries.

We attended a party for one of my SO's friends and he hired a food truck that served typical Belgian fried food and one of those items where Bitterballen. I got to meet a few of my SO's friends and we bonded over geeky topics and shared some fried food together and they told me that I had to try bitterballen which I of course did and honestly at first I didn't know what to make of it but throughout the night they grew on me , let's make some!



What you need for bitterballen:


400g mushrooms

6 1/2 dl (2.6 cups) vegetable broth

2 1/2 dl (1 cup) flour

1 dl (0.4 cup) vegan butter

2 tbsp fresh parsley

1 tsp black pepper

1/2 tsp salt

A pinch of nutmeg

1 small onion


What you need for breading:


1 1/4 dl (0.5 cup) flour

1 1/2 dl (0.6 cup) vegan heavy cream

2 dl (0.8 cup) panko

1/2 dl (0.2 cup) breadcrumbs

Vegetable oil for frying


Mustard for serving.



Let's begin with adding vegan butter into a pan on medium high heat and once it has melted add the flour while whisking until it looks like a paste.


Pour in the vegetable broth little by little while whisking it should look like a thick gravy. Allow it to boil for a couple of minutes.


Rinse the parsley and mushrooms, chop them along with the onion. I use a food processor for this because I enjoy when this is more of a paste.


Then add the chopped parsley, onion, chopped mushrooms, salt, nutmeg and pepper. Stir well and allow to cook for another 10-15 minutes.


Pour into a container and place in the fridge to cool for 3-4 hours. They gravy should appear solid once it's ready to move on to the next step.


Place two baking sheet on trays.


In three different bowls add flour in one, vegan heavy cream in one and breadcrumbs in one.


Take out the mushroom mixture and using either a spoon or an ice cream scoop, scoop out balls and dip them into the flour then cream and then the breadcrumbs and set each ball on the baking sheet.


Once again place the tray in the fridge for about 30 minutes before frying.


In a deep pan add about 5 cm ( 2 inches ) of oil and bring it up to 190℃ (375℉)

Pop in the bitterballen into the oil, do keep in mind that they need space to fry so add the amount that works for your pan.


Fry them until golden in colour it should take about 3-5 minutes. Do keep an eye on them. I transfer them onto a paper cloth to dry as they will be greasy.


If you're using an air fryer preheat it at 200℃ (395℉) fry them for 10 minutes then reduce the heat to 180℃ (355℉) for another 10 minutes.


Rinse and repeat until you've fried all of them.


Serve as a snack along with mustard for dipping.

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