How to make hutspot bitterballs yourself
People who say that the Netherlands has no culinary heritage are seriously mistaken. As if we cheeseheads don’t know what good food is! Take this novelty, for example, which combines two undisputed highlights of Dutch cuisine. In this case, one and one doesn’t make three, but at least six (with some coarse mustard, please).
Kale stamppot, endive stamppot, sauerkraut stamppot: all equally delicious. Especially when it’s cold outside and the smoked sausage is hot, everyone is happy to fill their plate twice. Make a little well for the gravy and enjoy.
‘It can be even tastier!’
Wait a minute, this could be even tastier, thought the clever minds at Aldi headquarters. And at the department’s Friday afternoon drinks for ‘New things in the freezer’, they proudly presented: hutspot bitterballs. Well, of course we don’t know whether that’s really how it happened, but it could have. In any case: these fantastic bitterballs, filled with potato, carrot and onion, are temporarily available in the freezer. Delicious!
Make them yourself?
If you just miss out on them or feel like making your own snacks, Aldi also reveals the recipe for these new bitterballs. And guess what: it’s not difficult at all. Get the deep fryer ready and start frying!
How to make hutspot bitterballs
- Melt the butter in a saucepan. Let it foam and turn light brown in the pan. Add the flour to make a roux. Cook briefly in the pan. Then gradually mix the stock into the roux, using a whisk to turn everything into a smooth mixture. Let it cook through and season with salt and pepper. Soak the gelatin, add it to the roux-and-stock mixture, then chill it so it can set.
- In a saucepan, cook the orange juice and star anise together with the carrot cut into brunoise until the carrot is tender and the liquid has become a glaze.
- Melt some butter in a saucepan and slowly caramelize the onions. Then add a pinch of salt. Make sure everything is nicely browned, and let both garnishes cool in the refrigerator.
- When the garnishes are cold, mix them—40 g cooked carrot and 40 g caramelized onion—with the cooked potato and the roux mixture. Mix everything well, then shape into 20-gram balls. Freeze them briefly so you can shape them nicely round. Then freeze them completely.
Once the balls are frozen, you can bread them. Divide the flour, beaten egg white and breadcrumbs among 3 deep plates. Season the breadcrumbs with pepper and salt. Coat the balls in flour, then egg white and finally breadcrumbs. Do this twice for each ball. (If possible: Let the bitterball rest for a day.) Fry at 180 degrees until golden brown.
Read also:
- Carnival or not, here is the Flügel bitterball
- These are the most delicious Airfryer bitterballs in the world
- You can now buy pizza bitterballs for the oven or Airfryer
Source: Aldi.nl
