Tuna bitterballen | Dutch fried tuna balls
Rated 5.0 stars by 1 users
Cuisine
Dutch
Servings
10
Prep Time
15 minutes
Cook Time
20 minutes
Super simple. Very tasty! The Dutch classic fried meatballs or bitterballen with a twist! The twist is a touch of tuna instead of stew beef. They turned out phenomenal and they are perfect as an appetizer!
Ingredients
- 6 pieces of gelatine
- 80 gr butter
- 100 gr flour
- 2 egg yolks
- Parsley
- 100 gr breadcrumbs
- 100 gr panko
- Egg whites
- 3 cans of tuna in olive oil
- 1 anchovy can
- 250-300 ml chicken bouillon
- Black pepper
- Salt
Directions
- Soak the gelatine in water
- Melt the butter in a big pan, add flour and fry for some minutes
- Gently whisk in the bouillon
- Cut the parsley
- Add the parsley, tuna, anchovy, pepper, egg yolks, salt, pepper and the soaked gelatine to the pan
- Cover and let cooldown in the fridge
- When cooled down, make balls from the ragout about 25 grams each
- Pass the ball through the egg, breadcrumbs, egg and panko
- Freeze the balls
- Fry the balls at 180 degrees Celsius for about 3-5 minutes or until golden brown
- Serve with some dijon mustard