Bitter

It is time to introduce you to 'bitterballen', a Dutch delicacy. Snacks in this country, unfortunately, don't come much better than this. Most of our native fast food is deep fried and deeply disgusting, yet pleasantly filling. (I am relieved to say we haven't picked up the British habit to deep fry pies and mars bars. Yet.)

Bitterballen (bitter = alcoholic drink, ballen = balls) are the smaller cousins of the popular kroketten (more 'lunch' than 'snack', often consumed in a 'broodje', a bun). Both require dollops of mustard to make them edible. Both consist of portions of meat ragout, which are breaded and then deep fried.

Bitterballen are served in pubs, often as part of a 'bitter garnituur', platters of finger food to serve with alcohol. These include tiny, spicy eggrolls called 'vlammetjes' (= little flames), chunks of liverwurst and cheese.

Beware. Bitterballen are heat seeking fiends. Prepare to encounter a core of molten lava. In case of emergency, quench with liberal amounts of beer. Tip: Bitterballen are usually served with little wooden sticks. They are absolutely useless. Use your fingers for total control. Bite off part of the crust first, then let cool before finishing off the rest of your small friend.

Mmmm! bitterballen, gezellig. Here's a recipe.