The bitterbol is the hit of the year: have you tried it yet?

After the oliedel – you know, that genius cross between an oliebol and a frikandel – it’s now time for a new snack sensation: the bitterbol. A bitterbal in a coating of oliebol dough, created by Marianka Mulleman and oliebol baker Joop van de Weerdt.

Bitterbal meets oliebol

Marianka and Joop found each other in this golden combination. It starts with a traditional bitterbal, which is fried by Marianka. It then moves to Joop’s stand, where it is lovingly wrapped in oliebol dough and fried again. The result? A crispy crust of oliebol dough with the creamy, savory filling of a bitterbal.

Sounds strange? Not at all, it’s actually not too unusual. It’s somewhat reminiscent of South African vetkoek, which resembles an oliebol and is filled with curried mince. And from there, endless variations are only a small step away. How about an oliebol filled with döner kebab? With pieces of bamischijf? What can’t you put in an oliebol, really?

Hot or cold?

But perhaps the biggest question is: what’s the best way to eat a bitterbol? Joop explains: “You can eat it cold, but it’s actually best when warm from the Airfryer.” Extra convenient, because reheating fried food is normally not recommended.

Curious about that other snack experiment, the oliedel? Here’s how to make it.

Also read:

• These are the most delicious Airfryer bitterballen in the world
• This recipe makes the most delicious tompouce oliebollen
• These are the most common mistakes when frying oliebollen

Source: De Schiedammer Online