Remarkable: bitterballen are most popular in this province, according to new research
Bitterballen—no party is complete without this iconic Dutch snack. The ball even has its own holiday! Yes, there really is a National Bitterballen Day—which actually makes perfect sense when you consider that ‘bitterballen with drinks’ has officially been recognised as intangible cultural heritage. It is a symbol of connection, celebration and tradition in the Netherlands. New research* shows that the fascination with bitterballen remains undiminished. At the same time, the figures reveal notable shifts in taste preferences, preparation methods and regional interests.
Zeeland takes the lead
According to Google Trends, Zeeland tops the list when it comes to bitterballen-related searches, ahead of the densely populated provinces of North and South Holland. Amsterdam, meanwhile, dominates the top 10 of the best-rated restaurants on Tripadvisor, while Gelderland—reportedly the birthplace of the bitterbal—comes only sixth overall.
We’ll share the places in the capital where you can get the tastiest bitterballen according to TripAdvisor, as well as the city you should visit for your cheapest serving of bitterballen with beer on a terrace.
Vegetable fillings beat beef
Another striking research finding: vegetable ingredients for bitterballen are now almost three times as popular as the traditional beef version. Monthly search volumes for vegetable fillings far exceed those for the classic recipe, pointing to growing interest in plant-based alternatives.
From the air fryer
The report also shows that the air fryer has rapidly become the most popular way to prepare bitterballen. With more than twice as many searches as traditional deep-frying, this highlights a broader trend towards using less fat and cooking more consciously. And here’s a golden tip: these are the most delicious air-fryer bitterballen you can buy.
From truffle and jackfruit fillings to bitterballen filled with cheese and beer, both chefs and influencers are pushing the boundaries of the classic bitterbal. Innovative varieties such as pizza bitterballen (800 searches), risotto bitterballen (710) (er, isn’t that just Italian arancini?), and vegetarian and vegan bitterballen, such as those with oyster mushroom (690), are rapidly gaining ground. And the fact that things are getting increasingly crazy with our national pride is clear from the latest way to eat them: the bitterballen croissant.
The perfect bitterbal recipe
Want to make them yourself? Then follow the ‘scientific’ bitterbal formula: a meat-to-roux ratio of 3:2, a breadcrumb coating 0.5–1 mm thick, and a cooking time of 2.5 minutes at 180°C for the ultimate crispy exterior. And if you want to do it the fully Dutch way, try making hutspot bitterballen yourself.
* The research is based on sources including Ahrefs, AnswerThePublic, Keywordtool.io, TikTok, Tripadvisor and Google Trends. Ingredients, preparation methods, brand popularity and consumer behaviour were examined. The data was collected in November 2024 and supplemented with insights into health trends such as calorie content, vegan/vegetarian options and gluten-free varieties.
Read also:
- Tasted: Mora’s new rendang bitterballen
- Recipe: 8 steps to the most delicious flatbread of your life
- Come on! Stop calling everything ‘carpaccio’
