I recently discovered these yummy little meat croquettes and thought they'd be a fun app special to try out for the bar. I made my ragout and it's cooling in the walk-in now.
I was wondering if any of you had experience with serving these fried little guys. I'd love to prep and panko them ahead of time rather than to order. Does anyone have experience in a high-volume setting with bitterballen? How do you pump them out of the kitchen quickly?
Thanks, Soesje! I run a pub in Florida and yesterday I made about 12# of the ragout for bitterballen. We have a small kitchen and we get busy, so any prep that speeds up service ahead of time will help us get the food out faster. I don't want to roll, egg wash and bread them to order. I was considering rolling them, then flour, egg wash and then bread crumbs and then put them in the cooler or possibly freezing them.
But I don't want to freeze them if they're going to lose quality.
And I don't want to bread crumb them if they're just going to get all soggy and not fry up properly.
I can experiment all of this on my own but I was just looking for any tips that I can use to save time and keep good quality for when the orders start coming in.
Also, do you prefer regular bread crumbs or panko?
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