Stamppot bitterballen

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Creamy fried stew in a crispy jacket. Nice to serve with a drink.



 Make sure that the stew has cooled down well, preferably put it in the fridge. Wet your hands slightly and make balls of the stew the size of a bitterbal. Beat the egg on a plate. Dip the balls first in the flour, then the egg and then the breadcrumbs. Repeat the egg and breadcrumbs if necessary for an extra thick crust. Heat the oil in a pan or use the deep fryer at about 180 degrees. The balls should start to fizz slightly when they go into the fat or oil. Brown them for about 2 to 3 minutes. Let them drain on a kitchen paper.

 I use endive stew but you can also use other stamps.

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Source: Leukerecepten by leukerecepten-nl.
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