Bitterballen with Chanterelles
February 18, 2014
Make the filling:
Fry 1 Onion (chopped) in a wide pan with the butter. Once the butter has melted add one tablespoon of flour. Stir and let cook a bit. Add the White Port and mushroom broth. Salt and pepper to taste and add some nutmeg. Add the chanterelles and parsley, and cook this until a thick roux forms. Let this mixture chill in the refrigerator overnight.
Set up your assembly line: Set aside three bowls, and a tray lined with parchment paper. In one bowl place a handful of flour, in one bowl 2-3 eggs, lightly beaten, and in the last bowl, your breadcrumbs.
Divide the mixture in half and roll into two logs. Cut each log into equal parts, about the size of a large grape. Roll each ball in flour, then dip in the egg, and then roll in the breadcrumbs. Repeating the last two steps will help to form a thick, firm crust.
Heat your oil to 350F degrees (180C degrees). Fry the bitterballen in small batches.
Serve immediately with creamy mustard (made with one part sour cream, one part mustard) and beer!