Yup… it’s been a while… but yesterday we ate BITTERBALLEN. Not just any bitterballen… oven cooked bitterballen!
Huh? I know, me too! I didn’t even know they existed until a couple of weeks ago when we spotted them in Albert Heijn. We just got a new oven, you see. (How I have lived without one for 8 MONTHS is beyond me… but I did!)
So, we were perusing the pizza aisle in AH (The Dutchie’s favourite food groups are chicken and pizza!!!) and when we spotted them, of course, we HAD to try them for ourselves!
I get the fact that they’ve already been deep-fried. I’m not trying to be healthy or something… bitterballen are a treat and that’s the way they’re staying! The reason that oven bitterballen excite me is because we don’t own a deep fryer. I just won’t allow one in the house! (Otherwise we’d both be the size of a house!!! His 3rd favourite food group is vlammetjes!)
So, let’s give these bad boys a whirl!
It says to cook them at 220-250° for 8-12 minutes. Which we did, but they still weren’t flaming hot in the centre and the outside wasn’t crispy enough, so we ramped it up to 250° for another few minutes and that did the trick! We could hear the sizzle!
And… the final result!
They tasted fab! Just like you’d get from any kroeg (pub), but in the comfort of your own home. I’m going to give them a well-deserved 7/10. The coating wasn’t quite as crunchy / crispy as you’d get from only deep-frying and the filling was good, but not spectacular.
However you just can’t beat that feeling of going into a pub and being served bitterballen alongside your borrel. It’s much more gezellig! I would buy them again – but only for a party or something – what else would Bitterballenbruid serve!?! 😉
Would you try oven bitterballen? Or have you already? If so, what did you think?