Crunchy on the outside and creamy in the middle, Cheese Bitterballen deliver crisp crumbs and hot, melted cheese in one rich, savoury mouthful.
Dutch Bitterballen are classic fried croquettes made with a thick béchamel enriched with gelatine and filled with ingredients such as meat, seafood, or cheese. Crisp on the outside and soft inside, they are commonly served as a snack in the Netherlands.
This recipe came to me through the Daring Cooks’ Challenge, hosted by Andrea from 4pure, who introduced us to one of her family favourites. It was an opportunity to explore a dish rooted in everyday cooking and tradition.
I love discovering new dishes, and this one immediately caught my attention. Bitterballen were originally created as a way to use up leftovers, which would become the croquettes’ filling. Today, they are a staple, served in snack bars all over the country.
I had a feeling I would enjoy them, as we have something similar in Italy. Comparable versions exist in Spain too. I decided to make a cheese version, knowing it would appeal to everyone at home. And it did. They did not last long.
Serve them hot, perhaps with a glass of wine or a Dutch beer, and enjoy them while they are fresh.
Why We Love Bitterballen
- Fried crumb exterior delivers the crunch most people look for in a savoury snack.
- Straightforward savoury flavour pairs easily with wine, beer, or soft drinks.
- Croquette-style filling tastes creamy and smooth, similar to a béchamel-based snack.
Key Ingredients for Homemade Bitterballen
Mixed Cheeses
A blend of aged, soft, and matured cheeses creates depth and contrast. Parmigiano Reggiano adds savoury intensity, soft cheeses like Camembert bring a creamy, rounded taste. Cheeses such as provolone or young Gouda contribute gentle sharpness and good melt.
Butter
Adds a rounded, savoury richness to the béchamel and softens the sharper notes of the cheeses. Using unsalted butter keeps the flavour balanced once the cheese is added.
Milk
Brings mild sweetness and smoothness, allowing the cheese flavours to come through clearly. Full-fat milk gives a fuller taste and a more cohesive texture once cooked.
Find the complete list with measurements in the recipe card below.
How to Make Cheese Bitterballen
Step 1: Grate the cheeses, chop the soft cheese, and set them aside.
Step 2: Put the butter in a large pot and melt it over medium heat.
Step 3: Add the flour all at once and cook for another 3 minutes, stirring constantly.
Step 4: Add the milk, whisk very well, and bring the mixture to a boil, keeping it stirred.
Step 5: Add the cheeses and cook at a high simmer for another 10 minutes.
Step 6: Season the mixture with nutmeg, salt, and pepper to taste.
Step 7: Whisk the egg yolks with the cream, then whisk the mixture into the cheese base.
Step 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.
Step 9: Spread the mixture onto a cold plate or oven dish, cover with plastic wrap, and refrigerate for at least 2 hours, preferably overnight.
Step 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.
Step 11: Place the coated balls on a plate and refrigerate for 30 minutes.
Step 12: Deep-fry in hot vegetable oil at 180°C – 350°F for 3 to 4 minutes, or until golden brown.
Step 13: Serve warm.
Frequently Asked Questions
Yes. Feel free to swap the cheeses, keeping one aged cheese such as Parmigiano Reggiano or Grana Padano, one soft cheese like Camembert or brie, and one semi-hard cheese such as provolone, young Gouda, or Emmental.
Parsley or chives add a light herbal note, while white pepper or extra nutmeg brings gentle warmth to the cheese filling.
Yes. Air frying works, but the coating will be drier and less evenly coloured than deep frying. Brush or spray the bitterballen lightly with oil and cook at 190°C – 375°F until hot and golden, turning once.
Serve them as a snack or appetiser, either on their own or with mustard on the side, and alongside drinks such as beer, sparkling wine, or a dry white wine.
Extra Help from the Kitchen
Grate Cheese Finely – Grate aged and matured cheeses finely so they melt evenly into the béchamel, preventing small lumps and keeping the filling smooth once chilled.
Season Lightly at First – Season the mixture gently early on, as cheeses release more salt as they melt, which can intensify seasoning later.
Cool the Mixture Quickly – Spread the mixture thinly on a wide dish to speed up cooling and create an even set, making shaping easier.
Double-Crumb If Needed – Coat the bitterballen a second time in egg and breadcrumbs if the mixture feels soft, adding extra protection during frying.
Fry in Small Batches – Fry only a few bitterballen at a time to keep the oil temperature steady and promote even colouring.
Variations and Twists
Add Fresh Herbs and Mustard Seeds – Fold finely chopped fresh parsley and a small amount of whole mustard seeds into the chilled cheese mixture before shaping. This adds a gentle herbal note and light texture without changing the base flavour.
Mix in Finely Chopped Mushrooms – Sauté finely chopped button mushrooms until soft and dry, then stir them into the cheese mixture before chilling. The mushrooms add savoury depth and body while keeping the filling balanced.
Stir in Crispy Pancetta or Bacon Bits – Add finely chopped, cooked pancetta or bacon to the cheese mixture once it has thickened. The salty pieces give contrast and extra bite without affecting how the croquettes set.
Swap Some Cheese for Smoked Cheese – Replace part of the cheese with a mild smoked cheese, such as smoked Gouda or smoked cheddar. This brings a light smoky note that works well with the fried coating.
Storage and Shelf Life
Store uncooked, breaded bitterballen in an airtight container in the refrigerator for up to 24 hours.
For longer storage, freeze the uncooked bitterballen in a single layer until firm. Transfer them to a sealed container or freezer bag and freeze for up to 1 month. Fry them straight from frozen and cook for one minute longer.
Fried bitterballen are best eaten straight away. To reheat, place leftover fried bitterballen in a hot oven at 180°C – 350°F for 8–10 minutes, until heated through and crisp again.
More Savoury Snacks to Try Next
Cheese Bitterballen Recipe
Crunchy on the outside and creamy in the middle, Cheese Bitterballen deliver crisp crumbs and hot, melted cheese in one rich, savoury mouthful.
Ingredients
- 100 g – ½ stick butter
- 110 g – ¾ cup flour
- 500 ml – 2 cups milk
- ½ 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 – ⅓ cup cream
- salt and pepper – to taste
- eggs – beaten
- flour
- breadcrumbs
- vegetable oil – for deep frying
Instructions
-
Grate the cheeses, chop the soft cheese, and set them aside.
-
Put the butter in a large pot and melt it over medium heat.
-
Add the flour all at once and cook for another 3 minutes, stirring constantly.
-
Add the milk, whisk very well, and bring the mixture to a boil, keeping it stirred.
-
Add the cheeses and cook at a high simmer for another 10 minutes.
-
Season the mixture with nutmeg, salt, and pepper to taste.
-
Whisk the egg yolks with the cream, then whisk the mixture into the cheese base.
-
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.
-
Spread the mixture onto a cold plate or oven dish, cover with plastic wrap, and refrigerate for at least 2 hours, preferably overnight.
-
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.
-
Place the coated balls on a plate and refrigerate for 30 minutes.
-
Deep-fry in hot vegetable oil at 180°C – 350°F for 3 to 4 minutes, or until golden brown.
-
Serve warm.
Recipe Notes
These Bitterballen can be frozen before frying and stored for up to 1 month. Fry them straight from frozen and cook for one minute longer.
Thank you for this great recipe. My kids have been asking for those! I will definitely try them. Your photos are gorgeous.
They look great. No wonder they were a hit. Very good pictures too.
They look so delicious. I did know Spain had something similar, but wasn’t aware that Italy had to. What a nice thing to here. Your pictures looks so great, I could just eat one right now.