Bitterball and american pancake recipe


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Bitterballs

 

American pancakes

  • 400 GRAM BEEF
  • 100 GRAM FLOUR
  • 100 GRAM BUTTER
  • 6 DECILITER CHICKEN STOCK
  • 1 ONION
  • 2 EGGS
  • BREAD CRUMBS
  • NUTMEG
 
  • 400 GRAM WHITE FLOUR
  • 2 EGGS
  • 1 TEASPOON BAKING SODA
  • 3 DECILITER MILK
  • 3 DECILITER YOGURT
  • 4 TABLESPOONS SUGAR

Cut the meat small and chop the onion. Fry the onion for 2 minutes, add the meat and fry for 5 minutes more, add 1 deciliter of stock and cook very slowly for 20 minutes. Melt the butter and add the flour, cook slowly during 5 minutes. Then add the rest of the chicken stock, the meat and onions, and nutmeg and other spices to taste. Cook for 5 Minutes; allow the mass to cool down in the fridge for some hours. Form small balls, roll them through some flour, then through the egg, and at last through the breadcrumbs. Freeze the balls. Deep fry for 5 minutes in oil of 180 degrees Celsius.

Bitterballs are a Dutch snack. They actually are small round croquets. They are delicious with mustard. They will fry best if they are frozen and taken out of the freezer one hour beforehand. It takes some time to make them, but the best plan is to make a lot and simply store them in the freezer, they will keep for ages!

Mix all the ingredients. Heat some oil in a frying pan. Poor small heaps of batter in the pan, fry until the upside is dry, turn them around and fry one minute more. Serve with jam or maple syrup. These pancakes are great for breakfast, and they become even Delicious if you prepare the batter the evening before.

5 March 1933 is the start of the Great Depression: USA President Roosevelt declares a "bank holiday", closing all U.S. banks and freezing all financial transactions. In many countries, unemployment rose and revenues dropped. Click on culinary calendar for more links between cooking and history.