Bitterballs are a regular addition to any Dutch drink. Whether at home, in the pub, at a network event, at parties and on the terrace in the sun. Where drinks are served are bitterballen. We think it is very normal in the Netherlands to order a portion of bitterballen, but they are part of a typical Dutch drink culture. A party is really a party when a bowl of steaming bitterballen comes by. With mustard. Which is not supposed to double dip. But what many bitterbal eaters like to do. Where the croquette - the big sister of - is mainly seen as a snack item or lunch dish, the bitterbal has its own status when gathering with family, friends or colleagues. In no other country is there a drink culture where drinks are served with bitterballen. Bitterballs are eaten in other countries with Dutch influences. In Belgium & euml; bitterballen are mainly ordered with the fryer and are usually not on the menu in the cafe. In Indonesia You can find bitterballen, but they are mainly eaten by the Dutch expat population. In Suriname and the Netherlands Antilles, too, the Dutch have left balls that resemble bitterbal balls, but have been transformed there into spiced fillings with fish, meat and potato. And are not part of the drink culture as we know it.
History and development
Where does the name bitterballen actually come from? Bitterballs are such a big part of our culture that we often don't even think about it. The taste is not bitter at all. The word & lsquo; bitter & rsquo; comes from bitter. In the past, the bitterbal was always served wit ha 'bittertje'. Today, the combination 'beer & amp; bitterballen & rsquo; much more popular.
Practitioners and stakeholders
Bitterball eaters can be found in every age category and in every social class at various drinks establishments. And not only Dutch people like to drink bitterballen. Foreign tourists are also fans. Even though they find 'bitter balls' just a weird name. And it is also difficult to come up with a logical translation for this. Little croquettes comes the most close. Bitters balls are available in almost every Dutch bar and on all terraces. Where the number of bitterballen on the dish is rarely equal to the number of people. The big question in this type of bitterball situation is therefore always; who will grab the latter? The classic beef or veal bitterbal is still a favorite, preferably served with a lick of mustard. But the bitterbal is dynamic and changes with the times. There are more and more contemporary bitterballen with vegetarian and vegan fillings available. At Bar Bitterbal in Amsterdam they have no less than 30 different flavors on the menu.
