Bitterballen in the Air Fryer
Crispy Dutch bitterballen with a creamy beef ragout filling, baked in the air fryer instead of deep-fried. Served hot with wholegrain mustard for dipping.
Equipment
- 1 Air fryer
- 1 Pot
- 1 Whisk
- 1 Cutting board
- 1 Knife
- 1 Lavt fad
- 3 Bowl
- 1 Brush
Ingredients
Ragout
60 g butter
1 pcs onion Finely chopped
75 g plain flour
4 dl beef stock Finely chopped, trimmed of fat- 300 g cooked beef Freshly chopped
- 2 tbsp parsley Friskhakket
1 tsp Dijon mustard
0.5 tsp grated nutmeg Freshly ground
1 tsp salt For coating
0.5 tsp black pepper Beaten
Coating
- 75 g plain flour Til panering
2 pcs eggs For brushing
150 g breadcrumbs
1 tbsp olive oil Til pensling
To serve
- 4 tbsp wholegrain mustard
Instructions
Ragout
- Melt 60 g butter in a pot over medium heat. Sauté 1 pcs onion for 3-4 minutes, until soft without taking on colour.
- Stir 75 g plain flour into the butter and let the roux bubble for 2 minutes, stirring constantly.
- Add 4 dl beef stock a little at a time while whisking, so no lumps form. Let the ragout simmer for 5 minutes, until it's very thick and comes away from the sides of the pot.
- Mix 300 g cooked beef, 2 tbsp parsley, 1 tsp Dijon mustard, 0.5 tsp grated nutmeg, 1 tsp salt and 0.5 tsp black pepper into the ragout. Taste and adjust the seasoning.
- Spread the ragout out in a shallow dish in a layer 2-3 cm thick. Press cling film directly onto the surface and refrigerate for at least 4 hours, until completely firm. It mustn't be even slightly soft before you shape the balls.
Coating
- Shape the cold ragout into about 20 balls the size of a walnut. Dampen your hands as you go, so the mixture doesn't stick.
- Roll the balls in 75 g plain flour, dip them in 2 pcs eggs and coat them in 150 g breadcrumbs.
- Dip the balls in egg again and coat them in breadcrumbs a second time. The double coating keeps the soft ragout in place during baking.
Cooking in the air fryer
- Preheat the air fryer to 200 °C fan.
- Brush the balls lightly with 1 tbsp olive oil, so the breadcrumbs brown evenly without deep-frying.
- Place the bitterballen in a single layer in the basket and bake for 10 minutes at 200 °C. Shake the basket after 5 minutes, so they turn crispy all the way round.
Serving
- Let the balls rest for 2 minutes, so the ragout sets. Serve them hot with 4 tbsp wholegrain mustard for dipping.
Notes
Tips for perfect results:
The ragout needs to be completely cold and firm before you shape the balls. At least 4 hours in the fridge, ideally overnight. If the mixture is even slightly soft, the balls will spread out in the basket. Extra crispiness:
The double coating is the key: flour, egg, breadcrumbs, egg, breadcrumbs. Brush or spray the balls with oil so the breadcrumbs brown evenly and crisply without deep-frying. Variation:
Swap the beef for cooked veal or pulled chicken, and season the ragout with a touch of tarragon or lovage. To serve:
Serve with wholegrain mustard, pickled gherkins and a cold beer. Bitterballen belong on the Dutch snack platter alongside cheese and olives. Portion size:
If your air fryer is smaller, you can make the dish in two batches.
The ragout needs to be completely cold and firm before you shape the balls. At least 4 hours in the fridge, ideally overnight. If the mixture is even slightly soft, the balls will spread out in the basket. Extra crispiness:
The double coating is the key: flour, egg, breadcrumbs, egg, breadcrumbs. Brush or spray the balls with oil so the breadcrumbs brown evenly and crisply without deep-frying. Variation:
Swap the beef for cooked veal or pulled chicken, and season the ragout with a touch of tarragon or lovage. To serve:
Serve with wholegrain mustard, pickled gherkins and a cold beer. Bitterballen belong on the Dutch snack platter alongside cheese and olives. Portion size:
If your air fryer is smaller, you can make the dish in two batches.
Nutrition
Calories: 580kcalCarbohydrates: 48gProtein: 29gFat: 30gSaturated fat: 14gPolyunsaturated fat: 2.5gMonounsaturated fat: 10gTrans fat: 0.6gCholesterol: 145mgSodium: 980mgPotassium: 420mgFiber: 3gSugar: 3gVitamin A: 620IUVitamin C: 3mgCalcium: 90mgIron: 4mgNet carbohydrates: 45g
