Snacks such as croquettes and bitterballs are unhealthy because they're fatty and high in calories. Right? Well, not exactly. For starters, if you're frying these days, you have the option of using healthy, unrefined oil, such as extra virgin coconut oil, or even the Anex Aifryer hot-air fryer, that has hot air racing through it like a whirlwind! If you have one of these, you simply add a touch of oil, but you still get golden-yellow crunchy bitterballs/croquettes that taste like more. Pure, organic ingredients also make for a healthy or healthier eating experience. Let us introduce you to the traditional, healthy snacks from Bertyn SNACK, that will delight meat lovers, flexitarians and vegetarians alike.

The croquette as a chic croquette, the bitterball as a Dutch tapas

In the time of Louis XIV, the croquette was an elegant appetiser, and the word Croquette was added to the French language in 1835. The croquette had a rich filling, was wrapped in breadcrumbs and deep-fried in lard (pork fat). Over time, croquettes became more and more of a simple snack and a popular food of the masses. The history of the bitterball is less certain. The story goes that Jan Barentz, an innkeeper towards the end of the 18th century, discovered that bitterballs made his customers thirsty. In order to encourage them to drink more beer, gin or brandy (a bitter), he introduced the first forms of finger food, called "schenks": small portions of cheese, bread and bitterballs. The story goes that Jan Barentz's wife once used the leftovers to make little balls, rolling them in egg and breadcrumbs and then frying them.

Traditional croquettes and bitterballs as healthy snacks

Healthy oil such as extra virgin olive oil, extra virgin coconut oil or extra virgin almond oil adds extra flavour to croquettes, bitterballs and chips and immediately makes them a whole lot healthier. You also won't have to worry about the greasy taste in your mouth. In the Airfryer, you only add a dash of oil, but you still get golden-yellow crunchy bitterballs/croquettes that taste like more. 100% of the taste therefore, but with 90% less fat. Bertyn SNACK has developed a range of organic and vegetarian fried snacks for everyone to enjoy. These healthy snacks are also free from artificial aromas, colours and flavours, unnatural additives and sugars, and they only contain pure ingredients.

Enjoy a drink and a veggie snack together with Bertyn's snacks

Croquettes and bitterballs are inextricably linked with drinks and socialising, and are often served as part of a deep-fried snack mix. A selection of savoury snacks to accompany drinks, or an apéro, while watching a football match, in the pub or at receptions. Around 5 o'clock is the ideal time to start drinks, as this whets the appetite so that you can eat afterwards.. Bertyn bitterballs and croquettes are also generously filled with the most succulent ragout of organic vegetables, cheese or oyster mushrooms, so that you already have a good basis. Tasty and pure snacks that are served up in no time. Without meat or fish, so that everyone can eat them. So enjoy the veggie snacks!

Three tips to perfectly fry Bertyn's organic fried snacks

Here are three tips for deep-frying Bertyn organic snacks so that they have a perfect flavour, the coating is crunchy and the filling keeps its creaminess.

✔ Not too many at once. For golden-yellow, crunchy deep-fried snacks, put no more than 3 croquettes, 9 bitterballs or 8 mini croquettes in 3 litres of deep-frying oil at a time. If you put more in the fryer, the fat will cool down too quickly and chances are that the filling will ooze out.

✔ Temperatures between 175 en 200°C. If the deep-frying fat is too cold, the bitterballs or croquettes won't seal up immediately and the filling will ooze out. If the oil is too hot, you will end up a dark crust, the bitterball or croquette will appear done but the filling inside will still be cold. Leave the lid of the fryer on! The oil temperature can drop by 40°C without the lid, which is not what you want.

✔ 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 ooze out and be ruined. Don't shake. Allowing the snacks to sit will give them that firm crust. Frying for too long dries out the filling.

How do we make Bertyn's veggie & organic bitterballs and croquettes?

Bertyn's veggie & organic croquettes start out as a rich broth of leek, carrot, onion, celery, lovage, thyme, rosemary, garlic, cloves and bay leaf. This rich, skilfully seasoned broth is bound by the masters into a hearty ragout, also known as salpicon. The croquettes and bitterballs are formed after they have been allowed to sit, which is when the delicious flavours of the herbs and spices can take effect.

Achieving the perfect contrast between the creamy filling and the crunchy crust is somewhat of a tricky challenge. The crust is made of organic, dried spelt breadcrumbs, which are sieved until the desired fineness is obtained. The spelt bread crumbs are rolled around the rich stew twice, for that extra crunchy crust.

A range of veggie snacks for the deep fryer, air fryer, oven or pan

Bertyn's range of veggie snacks includes: bitterballs with oyster mushrooms, bitterballs with vegetables, bitterballs with vegetables and cheese, mini croquettes with Jersey cheese, croquette with oyster mushrooms, croquette with vegetables and cheese and croquette with Jersey cheese. The crunchiest result is obtained in the deep fryer, but you can also opt for the air fryer, oven or pan. Tip for getting that perfect golden colour in the airfryer, oven or pan: dip the veggie snacks in tomato juice beforehand.