I travel a lot to Amsterdam and my favourite snake is Bitterballen, delicious deep fried meat ball croquettes and to wash everything down a nice pint of Dutch witbier….
I thought it would be interesting to give it a little Brazilian twist without changing the original too much.
Hope you enjoy it.
- 100 grams butter
- 150 grams flour
- 700 ml beef bouillon
- 30 grams fresh onion, minced
- 1 tablespoon fresh parsley chopped
- 400 grams Ribs (see recipe) cooked meat, shredded
- Oil for deep frying
- plain flour
- 2 eggs
- Cassava flour or bread crumbs
- Assuming that you have already done the ribs (see recipe). Using the same pan.
- Melt the butter, add the flour and with mix it well cook it for 1 minute until smooth.
- Gradually add the beef stock keep mixing it not to get lumps.
- Cook for a further minute.
- Add the Parsley, onion ,de-boned and shredded ribs.
- Cook for a further 2 minutes.
- Add salt, pepper and nutmeg.
- Transfer to a bawl and let it cool before placing it in the fridge for 2.5 to 3.5 hours or until the mixture firms up.
- Using a dessert spoon scoop some of the mixture drop it into the plain flour.
- Shape it into a ball.
- Them drop it into the egg mix (must be quick).
- Them roll it into the cassava flour or bread crumbs.
- Refrigerate them or deep fry it straight away.
- Cook them for 2 to 4 minutes or until golden brown (if using cassava flour they will be a paler).
- Drain in kitchen towel and let it cool down for a few minutes before serving.
- Be careful, they will be supper hot (hotter then the surface of the sun) so let it cool down for a few minutes.
- Server it with grainy mustard or in my case chilly sauce 🙂
For the pork ribs recipe please check the following recipe: Melt in your mouth pork ribs
Enjoy this amazing Brazilian fusion recipe with friends and family over a cold beverage of choice!