Here a few historical facts:

 

• The first archeological proof of the existence of bitterballen dates back to approx. 200 BC.  The Batavians lived in the region that is now called the Netherlands, more specific in the current province of Gelderland (East). They used to eat roasted ox with vegetables and bread. After the meal, women mixed the leftover meat with water and bread and created a bread stew that formed into a ball, and that could feed the hunters during their trips. The Romans continued the Batavians' food habits when they conquered the area.
   

• The year was 1568 AD, the start of the 80 year’s War when the Spanish occupied Holland. The occupants took the 'Batavian recipe' and modified it by adding their cooking style: the meat leftovers were covered in a batter of egg and flour, rolled in old breadcrumbs, and then fried, resulting in something very similar to our modern-day bitterballen. 
   

• Another story of origin is that at the end of the 18th century a landlord in Amsterdam, Jan Barentz, noticed that costumers in his pub were getting hungry while drinking beer and a spiced liquor both tasting bitter. Still, in the Netherlands, this liquor jenever is available and even called "bittertje".  To keep them drinking he introduced finger food by the name 'schenks': small portions of cheese, bread and croquettes that were introduced by the Spanish (tapas). Rumours say that his wife used to use the leftover croquette fillings to make small balls (the ball that goes with the bitters), the bitterbal, which she rolled in egg and breadcrumbs and then fried in hot oil. 

• So, that’s how the "modern" bitterbal first made its appearance in the Netherlands, but what about its name? Bitterbal translated is the bitter ball. But it’s not bitter at all, so what’s up with that?
  
  Well, way back when you’d order jenever (a liquor made from grain that you drink freezing and next to a beer) at the bar, referred to as a “bittertje",  and the snack you’d order with it: a bitterbal. Bal (ball) refers to the shape. So the name for the bitterbal, probably came about because it was something you ordered when drinking jenever, and of course, its form. As simple as that!
   

That is the story of where bitterballen originate from and how they became such a tasty and inseparable 'borrel snack'. 

 

 

THE CROQUETTE

 

The modern version of the dish created in France. In 1898, Auguste Escoffier, the founder of the classical French cuisine, together with the help of Philias Gilbert, first wrote down the recipe. It was originally made with beef. However, this recipe may have been inspired by Jewish cuisine. In the 17th century, similar methods were developed throughout Europe by Sephardi Jews, mainly from the region of Alentejo. These were essentially made with poultry and leftover bread and breadcrumbs. Croquettes can now be found all over the world with their recipes. Here more about the Dutch croquettes, the ones we create.
 

After World War II, when there was a shortage of food in general, several suppliers started mass-producing croquettes filled with beef. The croquette ("kroket" or plural "kroketten" in Dutch) subsequently became even more popular as fast-food; meat ragout covered in breadcrumbs, which is subsequently deep-fried.

 

Its success as a fast-food garnered its reputation as a cheap dish of dubious quality, to such an extent that Dutch tongue in cheek urban myths relate its "allegedly mysterious content" to offal and butchering waste.  Of course, this wasn't true at all. People were not used to mass-produced products, in which mass-production resulted in a lower price.

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Research in 2008 showed that 350 million kroketten are eaten in the Netherlands every year. An estimated 75% of all Dutch people eat them, resulting in 29 kroketten per person per year, on average, being the 2nd most popular Dutch snack after the frikandel (a skinless sausage fried in oil and mostly served with chopped raw onions, mayonnaise, and curry ketchup). The primary consumers are between 35 and 49 years old.

 

The success of the croquette led to a whole series of food products resembling the croquette, but with other types of fillings, such as noodles (bami), rice (nasi) and kidney (nier), and with names like "bamibal", "nasibal", and "nierbroodje" (broodje= bread roll) instead of croquette.

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Variants of the croquette which specify the kind of meat can also be found, like rundvleeskroket (made with beef) and kalfsvleeskroket (made with veal). Also popular in Dutch snack bars are the satékroket (where the filling consists of a peanut satay sauce and shredded meat in a ragout) and the goulashkroket. A smaller round version of the standard beef or veal croquette, the bitterbal, is often served with mustard as a snack in bars and at receptions. Potato croquettes and potato balls (similar to potato croquettes, but small and round) sell frozen in most food stores, just like all other croquettes and bitterballen.

 

 

"Broodje kroket", a croquette on a bread roll, is sold in restaurants, snack shops, and even by street vendors. The popularity of the kroket in the Netherlands is such that even McDonald's sells, since 1999, their version on a bun as the "McKroket". It is still a best-seller.

 

THE VENDING MACHINE

The first automat in the world was the Quisisana automat, which opened in 1895 in Berlin, Germany. The brand is a combination of two words: Cuisine (kitchen) and the Latin word sānus (sana=healthy)

 

 

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