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?
Dave @ Coasters Pub