How do you make Bertyn croquettes and bitterballen?

Read the instructions on the packaging carefully. Different croquettes and bitterballs require different times and temperatures. The preparation calls for care and attention. Give the preparation the attention that the snacks deserve. They should be warm on the inside, without being too hard on the outside. (temperature should not be too high). They must not be allowed to spill out owing to the temperature being too low.

4 golden tips for perfectly deep-fried croquettes and bitterballs

Here are some good tips for deep-frying bitterballs and croquettes so that they have a perfect flavour, the coating is crunchy and the filling keeps its creaminess.

1. Not too many at once for delicious golden-yellow croquettes or crunchy aperitif bites.
   A maximum of 3 croquettes, or 9 croquettes or 8 mini croquettes in 3 litres of deep-frying oil. If you put too many in the deep fryer, the fat cools down too quickly and there is a good chance that the filling will spill out.

2. At a temperature between 175 and 200  C.
   If the deep-frying fat is too cold, the croquettes or meatballs will not seal up immediately and the filling will spill out. If the oil is too hot, you will end up with a dark crust, the bitterball or croquette seems ready but the filling inside is still cold. Leave the fryer’s lid on otherwise the fat will cool down too quickly. The oil temperature can drop by 40 C without the lid, which is not what you want.

3. Make sure they have enough room.
   Or else they will stick to each other and there is a greater chance that the bitterballs or croquettes will and the filling will ooze out and be ruined.

4. Be patient and respect the preparation times.
   Read the instructions on the packaging for the preparation times. Leave the frying basket alone once it is in the frying fat. Be patient. Do not shake it. A good crust will form if left alone. Frying for too long dries out the filling.