Cheese Bitterballen Recipe

Ingredients

• 100 g – 1/2 stick butter
• 110 g – 3/4 cup flour
• 500 ml – 2 cups milk
• 1/2 tsp nutmeg
• 3 sheets or 2 tsp gelatine (– I used 2 sheets only)
• 80 g – 3 oz. aged cheese (– I used Parmigiano Reggiano)
• 80 g – 3 oz. soft cheese like brie (– camembert, or Nije kaas (I used camembert))
• 80 g – 3 oz. matured cheese (– I used provolone piccante)
• 2 egg yolks
• 80 ml – 1/3 cup cream
• salt and pepper (– to taste)
• eggs (– beaten)
• flour
• breadcrumbs
• vegetable oil (– for deep frying)

Instructions

1. 1

   Grate the cheeses, chop the soft cheese, and set them aside.

2. 2

   Put the butter in a large pot and melt it over medium heat.

3. 3

   Add the flour all at once and cook for another 3 minutes, stirring constantly.

4. 4

   Add the milk, whisk very well, and bring the mixture to a boil, keeping it stirred.

5. 5

   Add the cheeses and cook at a high simmer for another 10 minutes.

6. 6

   Season the mixture with nutmeg, salt, and pepper to taste.

7. 7

   Whisk the egg yolks with the cream, then whisk the mixture into the cheese base.

8. 8

   Dissolve the gelatine in a little cold water and stir it into the cheese mixture.Note: If using gelatine sheets, soak them in cold water for 5 minutes, squeeze out the excess water, then stir them into the warm cheese mixture.

9. 9

   Spread the mixture onto a cold plate or oven dish, cover with plastic wrap, and refrigerate for at least 2 hours, preferably overnight.

10. 10

    Shape the cheese mixture into 30 balls. Coat each ball in flour, dip it into the beaten egg, then roll it in breadcrumbs until evenly coated.

11. 11

    Place the coated balls on a plate and refrigerate for 30 minutes.

12. 12

    Deep-fry in hot vegetable oil at 180°C – 350°F for 3 to 4 minutes, or until golden brown.

13. 13

    Serve warm.