Vegan Cassave bitterballen (6 stuks)
Vegan Cassave bitterballen.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Bitterballen, traditionally meat-based, are a variation of the Dutch kroket, which itself has roots in French cuisine. The vegan version is a relatively recent innovation, reflecting the growing popularity of plant-based diets. Cassava (manioc), while not native to the Netherlands, is increasingly used as a versatile ingredient in vegan cooking and adds a unique textural element to this modern take on a classic snack.
Bitterballen are a quintessential Dutch snack, typically enjoyed during 'borrel' – an informal social gathering involving drinks and snacks. The vegan version allows individuals with plant-based diets to participate in this important social ritual.
Borrel Culture
Bitterballen are almost always served during 'borrel', a Dutch tradition of socializing with drinks and snacks after work or on weekends. Sharing a plate of bitterballen with friends is a common and cherished experience.
Snack Food Staple
They are commonly found in pubs, cafes, and restaurants throughout the Netherlands and are a popular choice for parties and celebrations.
Vegan Adaptation
The vegan version reflects the growing awareness and acceptance of plant-based diets in Dutch society, allowing more people to enjoy this classic snack.
The Vegan Cassave Bitterballen offer a savory and creamy experience with a slightly earthy undertone from the cassava. The crispy breadcrumb coating contrasts beautifully with the smooth filling.
The primary flavor comes from the creamy cassava-based filling, often seasoned with vegetable broth, herbs (such as parsley and thyme), and spices (like nutmeg and pepper). The vegan 'roux' creates a rich base, and the deep-fried breadcrumb coating provides a satisfying crunch and adds a savory, slightly oily element. The dish is often served with mustard, which offers a sharp, tangy counterpoint to the richness of the bitterballen.
Consistency is Key
Ensure the cassava filling is thick enough to hold its shape when cooled and fried. Too thin, and the bitterballen will fall apart. You can adjust the thickness by adding more cassava flour or cooking it longer.
Double Bread
For an extra crispy coating, consider double breading the bitterballen. Dip them in breadcrumbs, then in a vegan 'egg wash' (e.g., chickpea flour and water), and then in breadcrumbs again.
Hot Oil
Fry the bitterballen in hot oil (around 175°C or 350°F) to ensure they get a golden-brown, crispy crust without absorbing too much oil. Do not overcrowd the fryer.
Serving Temperature
Serve the bitterballen hot with a generous dollop of mustard for dipping. They are best enjoyed immediately after frying.
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