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Nutfruit Bitterballen

An innovative twist on traditional Dutch croquettes, with a creamy filling of mushrooms, nuts, and spices.🍄Coating them in peanut flour and adding raisins, pine nuts, and prunes creates deep flavors and a contrast of textures.

Created by:
1 hr
Medium
25 SERVERS

Nutrition per serving

Energy

142 kcal

Fat

8.5 g

Saturates

1.6 g

Carbs

12 g

Sugars

2.4 g

Fiber

1.8 g

Protein

3.5 g

Salt

75 mg

Nutrition per serving

Energy

142 kcal

Fat

8.5 g

Saturates

1.6 g

Carbs

12 g

Sugars

2.4 g

Fiber

1.8 g

Protein

3.5 g

Salt

75 mg
0%

PREP TIME

45 mins

0%

COOK TIME

15 mins

0%

TOTAL TIME

1 hr

Ingredients

For the mushroom ragout

For the coating

Method

    • Roast the peanuts in the oven for 10 minutes, then grind them into a coarse “flour.”
    • Heat 25 g of butter in a large pan over low heat. Add the chopped shallots and garlic, cooking for 5 minutes until the shallots become translucent. Add the sliced mushrooms and thyme. Cook for 10 minutes until the mushrooms are tender. Remove from the pan.
    • In the same pan, melt the remaining butter over medium heat. Add the wheat and peanut flour mixture. Cook, stirring constantly, for about 2 minutes, taking care not to burn the flour.
    • Gradually add the vegetable broth, stirring continuously until smooth. Bring to a boil and cook for a few minutes until thickened.
    • Add the reserved mushroom mixture and stir well. Incorporate the raisins, pine nuts, and chopped prunes. Remove from heat.
    • Beat the egg yolk with the vegan cream and add to the ragout. Season with salt and pepper, keeping the mixture slightly saltier than usual, as breading and frying can mellow the flavor. Transfer to a deep container, cover with plastic wrap, and refrigerate until firm.
    • Using a spoon or your hands, shape the cold ragout into small balls. Coat each ball first in peanut flour, then dip in beaten egg whites, and finally roll in breadcrumbs. Refrigerate the breaded balls for at least 30 minutes to set.
    • Heat sunflower oil in a deep fryer or deep pan to 180 °C (356 °F). Fry the bitterballen for 3–4 minutes until golden brown. Drain on paper towels to remove excess oil.

Tips

Chill the filling thoroughly before shaping the balls and refrigerate again after breading to help them hold their shape during frying. Try making them with vegetables, or experiment with a mushroom and truffle version for a gourmet touch.

Ingredients

For the mushroom ragout

For the coating

Method

    • Roast the peanuts in the oven for 10 minutes, then grind them into a coarse “flour.”
    • Heat 25 g of butter in a large pan over low heat. Add the chopped shallots and garlic, cooking for 5 minutes until the shallots become translucent. Add the sliced mushrooms and thyme. Cook for 10 minutes until the mushrooms are tender. Remove from the pan.
    • In the same pan, melt the remaining butter over medium heat. Add the wheat and peanut flour mixture. Cook, stirring constantly, for about 2 minutes, taking care not to burn the flour.
    • Gradually add the vegetable broth, stirring continuously until smooth. Bring to a boil and cook for a few minutes until thickened.
    • Add the reserved mushroom mixture and stir well. Incorporate the raisins, pine nuts, and chopped prunes. Remove from heat.
    • Beat the egg yolk with the vegan cream and add to the ragout. Season with salt and pepper, keeping the mixture slightly saltier than usual, as breading and frying can mellow the flavor. Transfer to a deep container, cover with plastic wrap, and refrigerate until firm.
    • Using a spoon or your hands, shape the cold ragout into small balls. Coat each ball first in peanut flour, then dip in beaten egg whites, and finally roll in breadcrumbs. Refrigerate the breaded balls for at least 30 minutes to set.
    • Heat sunflower oil in a deep fryer or deep pan to 180 °C (356 °F). Fry the bitterballen for 3–4 minutes until golden brown. Drain on paper towels to remove excess oil.

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Copyright © 2025International Nut & Dried Fruit Council. All rights reserved.
VISIT INC WEBSITE   | CONTACT   |   WHO WE ARE   |   LEGAL
Facebook Instagram Youtube Tiktok