Cheese Bitterballen

Preparation : Make a thick sauce with the cow’s milk, butter and flour. Season with pepper and parsley, add the cheese and the bouillon flavoring, put the mixture on a board and let it cool down. Divide the mixture into 8 pieces, each of which should be divided into thirds again, and roll them in the breadcrumbs. Mix the egg with a little tap water (do not beat until creamy). Roll the bitterballs in it and coat them with breadcrumbs one more time. Be careful not to leave any cracks or holes in the breading. In the meantime, heat the frying fat and fry the bitterballs in about 4 minutes until golden brown.

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