Vegan bitterballen is a very tasty meat-free and dairy-free version of the most popular dutch snack-bitterballen. It has a crispy outer layer and a deliciously gooey center. Made with mushrooms and eggplants, it's hard to guess that it's vegan.
Since childhood, I am a big fan of starters. Even as a kid, I was always more interested in the starters than in the main course or dessert and I am still the same.
After turning a vegetarian, I missed all my favorite non-vegetarian starters the most. Today I am sharing a very tasty vegan version of the most popular dutch snack- bitterballen. It's one of the most delicious vegan starters that I have ever tried.
Try it at least once, it's very tough to tell that it's vegan.
What is bitterballen?
Bitterballen is a very popular meat-based snack in the Netherlands. It's a classic Dutch bar snack. Traditionally it's made with beef.
It's said that this snack was a result of the efforts of Dutch women looking for ideas to utilize leftover meat. Now, it's become one of the most popular snacks in the Netherlands.
Tips and tricks
- I have used a combination of mushrooms and eggplants in this recipe. You can also make it using only mushrooms. Though it can be made with only eggplants too, I won't recommend that as the eggplant will soak a lot of oil on frying.
- Choose a variety of eggplant which has very less seeds.
- For the filling use a type of fat which solidifies in the fridge like coconut oil or margarine. This will help in setting the filling otherwise it won't be possible to make balls with the filling.
- For best results, refrigerate the filling overnight.
How to freeze?
If you want to freeze bitterballen, put the unfried balls in a freezer-friendly box and freeze. If you are putting layers of balls on top of each other, put a parchment sheet between two layers. They will be fine for around 3 months.
Whenever you want to enjoy your vegan bitterballen, just take them out from the freezer and deep-fry. There is no need to thaw them before frying.
How to serve?
Bitterballen is generally served with chilled beer and mustard sauce. It's a great vegan finger food that is loved by even meat lovers. And, though it tastes the best with mustard sauce, if you don't like it, you can pick any of the following dipping sauces to serve with it:
More vegan snack recipes
Looking for more vegan snack recipes? You will find the following links useful:
- Easy corn fritters
- Vegan apricot balls
- Baked potato wedges
- Veg momos
- Vegan sisig
- Easy falafel recipe
- Chickpea cutlet
If you try any of my recipes then please don’t miss to rate it in the comments section below.
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Step by step photo instructions
Recipe
Vegan Dutch Bitterballen
Ingredients
Ingredients for mushroom filling
- 2.5 cups finely chopped eggplants
- 2.5 cups finely chopped button mushrooms
- 4 garlic cloves minced
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper adjust as per taste
- Salt as per taste
Ingredients for roux
- 4 tbsp margarine/ coconut oil
- 0.5 cup all purpose flour
- 1.75 cups vegetable stock
- ⅛ teaspoon ground nutmeg
Ingredients for coating
- 1 cup all purpose flour
- 1 cup bread crumbs
- 6 tbsp corn starch
- 0.5 cup water
- Oil for deep frying
Instructions
- Finely chop the mushrooms and eggplant.
- Heat oil in a pan. Add chopped mushrooms, eggplant, minced garlic, thyme, pepper, and salt. Cook for around 12-15 minutes or until the moisture of the mushrooms get evaporated and the eggplants are also cooked. Switch off the gas and keep the mixture aside.
- Melt margarine in a pan. Add flour and keep stirring until the flour is no longer raw. Add vegetable stock, ¼ cup at a time while stirring continuously. Add nutmeg. Keep stirring and cooking until the mixture is smooth and thick.
- Add the mushroom, eggplant filling. Mix. Check and adjust the seasoning. Switch off the gas and let the mixture reach room temperature. Transfer the filling to an airtight container and keep in the fridge for at least 4-5 hours or until the mixture solidifies.
- Mix water and corn starch in a bowl to make a slurry. In two other separate bowls put flour and bread crumbs. Make an assembly line by first putting the flour bowl then corn starch slurry and finally the bread crumbs bowl.
- Take a small portion of the mushroom filling in your hand. Roll between your palms to make a ball. Roll the ball first through flour then, corn starch slurry, and finally bread crumbs. Keep aside on a plate. Repeat the process with the remaining filling.
- Put the balls in an airtight container and keep in the fridge for atleast 2-3 hours.
- Deep fry the balls until they turn golden brown. Serve hot with mustard sauce.
Notes
- For the filling use a type of fat which solidifies in the fridge like coconut oil or margarine. This will help in setting the filling otherwise it won’t be possible to make balls with the filling.
- Use a variety of eggplant which has fewer seeds.
- For best results, refrigerate the filling overnight.
Very nice n delicious
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Thanks Deepak 🙂