Dutch Beef Croquette Bites (Bitterballen) in the Air Fryer

Walk into almost any Dutch café in the late afternoon and you will see a plate of bitterballen on the table. These small, round, crisp-coated snacks are filled with a thick, creamy beef ragout and traditionally served with a dish of mustard for dipping. They are part of what the Dutch call a bittergarnituur, an assortment of fried snacks served with drinks.

The name comes from bitters, the herbal liqueurs they were once served with, but there is nothing bitter about them. Inside the golden crust is a soft, savory filling that children often love, especially when they get to dip it themselves.

A filling you make the day before

The ragout starts with a roux of butter and flour, cooked with beef stock until very thick, then mixed with finely shredded cooked beef. Some cooks add a little nutmeg, parsley or a dash of Worcestershire sauce. The mixture needs to chill for several hours, or ideally overnight, until it is firm enough to roll.

That chilling step is important. A warm or soft ragout will be impossible to shape, and the balls will burst in the heat. Plan to make the filling the day before you want to serve them.

Since the classic version is deep-fried, it helps to see how Dutch cooks adapt it. This guide to air fryer bitterballen is a good reference for timing and technique from a Dutch perspective, and the photos make the breading steps easy to follow.

The double breading

Bitterballen need a sturdy coating to hold in the creamy filling. Roll each ball in flour, then beaten egg, then breadcrumbs, and repeat the egg and breadcrumb layers a second time. This double coat makes all the difference, particularly in the air fryer, where there is no hot oil to seal the outside instantly.

Freeze the breaded balls for at least 30 minutes before cooking. They will hold their shape better and are less likely to leak.

The recipe

• Prep 50 min
• Cook 40 min
• Makes about 24 bitterballen

IngredientsTap to check off

• 4 tbsp butter
• 1/2 cup all-purpose flour, plus 1/2 cup for coating
• 1 1/4 cups hot beef stock
• 2 cups finely shredded cooked beef (about 10 oz)
• 1 tbsp chopped parsley
• Pinch of nutmeg, salt and pepper
• 2 large eggs, beaten
• 1 1/2 cups fine dry breadcrumbs
• Cooking spray
• Mustard, to serve

MethodTap a step when it is done

1. 1Step 1: Melt the butter in a saucepan, stir in 1/2 cup flour and cook for 2 minutes. Gradually whisk in the stock and cook until very thick.
2. 2Step 2: Stir in the beef, parsley, nutmeg, salt and pepper. Spread in a dish, cover and chill for at least 4 hours or overnight.
3. 3Step 3: Roll the firm ragout into 1-inch balls. Coat in flour, then egg, then breadcrumbs. Dip in egg and breadcrumbs again.
4. 4Step 4: Freeze the bitterballen on a tray for at least 30 minutes.
5. 5Step 5: Preheat the air fryer to 400°F (200°C). Spray the balls with oil and cook in a single layer for 8 to 10 minutes, shaking once, until deep golden.
6. 6Step 6: Let cool for 2 minutes and serve with mustard.

Print recipe

Serving them the Dutch way

Bitterballen are served piping hot with a small bowl of mustard, usually a sharp Dutch or Dijon-style variety. Warn children that the filling stays very hot even after the outside has cooled a little, and let them sit for a couple of minutes before eating. For kids who find mustard too strong, a mild honey mustard or ketchup works fine.

They make a great snack for a family gathering, a birthday party or a game night. Serve them on a platter with toothpicks and a few other simple bites, such as cheese cubes and cucumber slices.

Making a big batch

Because the process takes a little time, it is worth making extra. Freeze the breaded, uncooked bitterballen on a tray, then transfer them to a freezer bag. They keep for up to two months and can be cooked straight from frozen. It is a lovely thing to have on hand when friends stop by.