Curaçaoan • snack

Bitterballen (Fried Beef Croquette Bites)

Name: Bitterballen (Fried Beef Croquette Bites)
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 6 servings
Cuisine: Curaçaoan
Ingredients: 300g Beef, cooked and finely shredded or minced; 60g Butter; 60g All-purpose flour; 500ml Beef broth; 1 small Onion, finely minced; 1/4 tsp Nutmeg, grated; 2 tbsp Parsley, chopped; to taste Salt and pepper; 1/2 cup Flour for dredging; 2 Eggs, beaten; 1.5 cups Breadcrumbs; 4 cups Vegetable oil for deep-frying; to taste Mustard, for serving

Crispy, deep-fried balls with a creamy, savory beef ragout center — a Dutch import that became a fixture of bar snacks and parties across Curaçao.

1 hr (plus 2 hr chilling)6 servingsMedium340 kcal

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Instructions

1
Melt the butter in a saucepan over medium heat. Add the onion and cook until soft, about 3 minutes.
2
Stir in the flour to form a roux and cook for 1-2 minutes, stirring constantly.
3
Gradually whisk in the beef broth, a little at a time, until you have a thick, smooth sauce.
4
Stir in the shredded beef, nutmeg, and parsley. Season with salt and pepper. Cook for 5 more minutes until very thick.
5
Spread the mixture into a shallow dish and refrigerate for at least 2 hours, until firm enough to shape.
6
Roll the chilled mixture into small balls, about the size of a golf ball.
7
Dredge each ball in flour, dip in beaten egg, then coat thoroughly in breadcrumbs.
8
Heat oil to 180°C (350°F). Fry the balls in batches for 3-4 minutes, until deep golden brown.
9
Drain on paper towels and let cool slightly before serving — the centers stay very hot.
10
Serve with mustard for dipping.

Chef's Notes

Bitterballen came to Curaçao through Dutch colonial ties and are commonly served at bars, cafés, and gatherings alongside more distinctly local snacks like pastechi. The filling firms up much better if chilled overnight rather than just 2 hours.