Visiting the Netherlands would not be complete without arms full of sweets, cheese and bitterballen. These are sold at stands, markets, basically anywhere with food being served. This fried goodness is typically filled with beef, however this recipe calls for a vegetable substitute. 

My love for bitterballen began with my Opa (the Dutch word for grandfather). When he retired, everyday at noon he would find a new cafe or restaurant or bar to find the best place to eat bitterballen. Over Thanksgiving break when I visited my grandparents in the Netherlands, our mission was finding an amazing bitterballen. Throughout the week we had failings and successes as Opa scourged his memory for the best places in different neighborhoods, with me testing shrimp and vegetarian options and Opa testing beef. 

This recipe for bitterballen would put the week of tastings to shame, for the mushrooms add the texture of meat and the spices add to the crunchy coating. 

Ingredients:

• 2 cups mushrooms
• 3 Tablespoons unsalted butter
• ½ cup all purpose flour 
• 1 ¼ cup Vegetable broth
• 1 medium onion
• 2 garlic cloves
• Fresh parsley 
• 1 tablespoon mustard (recommended Dijon mustard)
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon nutmeg
• Breadcrumbs
• 2 eggs
• 2 to 2 ½ cups vegetable oil (if frying; can also use airfryer) 

Instructions:

1. Finely chop the mushrooms, onion and garlic. 
2. In a pan over medium heat, melt the butter then saute the onion and garlic, until the onion is translucent. 
3. Add the chopped mushrooms and saute for eight to ten minutes, until moisture is lost and is browned
4. Sprinkle in the flour in sections over the mushrooms, stirring constantly until well combined for two minutes. The mixture should be slightly toasted.
5. Gradually add the vegetable broth to the mushroom mixture, stirring constantly to ensure no lumps. Cook for five to seven minutes to thicken. 
6. Stir in chopped parsley, mustard, salt, pepper, and nutmeg, then remove from heat and allow the mixture to cool completely.
7. Shape the mixture into small balls, about the size of a tablespoon, and place it on a tray. Refrigerate for at least 30 minutes (so they can hold shape). 
8. Beat the eggs in a bowl.
9. Pour the breadcrumbs on a low bowl or plate. 
10. Coat each ball in egg (allow excess to fall, I recommend using a fork) then roll evenly in breadcrumbs. 
11. Heat the vegetable oil in a deep pan at 180℃ (350℉). Fry the bitterballen in batches until golden brown on all sides, about three to four minutes on each side per batch. Be sure to place the bitterballen on paper towels to ensure no oil excess. I personally recommend using an air fryer instead of frying. Put it in the air fryer for four minutes, gently shake the bitterballen (or flip them), and place it back in the fryer for another four minutes.

1. Best served warm with a side of Dijon mustard (or another dipping sauce).