I signed up to make bitterballen (Dutch meatballs that are battered in a breadcrumb and egg mixture and deep-fried) for my daughter’s Dutch-themed school party. It now presents a challenge, since the party is in the morning and I am not quite excited about deep frying at 7 am. Is there any way I could make the meatballs the day before, without the breadcrumb coating getting too soggy? Or, is there a way to bake them in the oven, since 7 am baking is a little bit more palatable than 7 am deep frying? Any thoughts/suggestions are greatly appreciated.
QueenSashy is a trusted home cook.asked over 1 year ago
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