Brilliant: the Flügel Bitterball

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: Carnival or not, here is the Flügel bitterball.

It's crispy, it's pink-purple, it comes straight from the fryer and you dip it in mustard. Guess what? A Flügel bitterball, the new invention of a hospitality boss from Tilburg and a hit on his menu.

Corona sparked the idea for this new bitterball. ‘We were looking for new things to find energy during corona time,’ says Jeroen Rosenberg from restaurant Dutchies in Tilburg. ‘You had beer bitterballs, but no one had ever processed Flügel into a bitterball.’

Creative little duck
People increasingly got culinary with Flügel. There are already Flügel stroopwafels, bright pink fudge with that famous flavor, cake with the little duck, freakshakes and of course all cocktails where it disappears in, from a sangria to a gin and tonic; name it and Flügel can go in it. Do you get all good ideas when you empty such a mini bottle?

And: vegetarian
The outside of the bitterball is yellow, the inside is bright pink. It contains not only Flügel but also some beets. Bonus: it's vegetarian. During carnival, Dutchies really want to go all out with their new invention. ‘We have spoken with the makers of Flügel, who are enthusiastic and want to do something with it too. But we said: let us keep it unique for now, only available here, and then we'll see what happens after carnival.’

Source: AD