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This recipe was uploaded by MissV
Make a roux with butter and the GF-flour and use 200 ml from the stock, when it's too thick use some extra,and make a ragout. Add the chickenmeat and cut up parsley. Let it simmer for a few minutes but be carefull not to let it burn. So stir and keep at the stove don't walk away.
Season it with some salt, peper and nutmeg.
Pour the ragout in a plate and let it cool for about 2 hours in the fridge untill it's hardened/stiff
Put the GF breadcrumbs on another plate and take a bowl and mix the eggs with a bit of milk and oil.
Take a spoon and take a spoonfull of the ragout in your GF flour covered hands to roll balls from it, roll the balls through the egg mix and be sure you cover the whole ball. Then roll it through the breadcrumbs and repeat this another time. Be sure the balls are totaly covered with the breadcrumbs otherwise the inside will pour out of it while frying them.
When the balls are totaly covered lay them on a clean plate and cover with foil and put it in the fridge for about a hour.
Heat up the fryingpan to 180 degrees celsius and fry the bitterballen for about 4 minutes (don't put them all in the fat or the fat will get cold and the bitterballen too fatty)