• Wednesday, November 25, 2020

Dutch Food Recipes

Taking It to the Street
By , Cooling Your Jets Contributor
October 5, 2011
Taking It to the Street

In a city as lively Amsterdam, the best place to look for culinary inspiration is on the street. From pickled herring to stroopwafels, food vendors showcase the sometimes lackluster Dutch cuisine in unique ways. But you don’t actually have to hit the pavement to enjoy these delicious treats – enjoy our Cooling Your Jets street food menu from the comfort of home.

Vlaamse Frites with Belgian Mayonnaise




6 Idaho or Russet potatoes

1 quart vegetable oil

Kosher salt

Belgian Mayonnaise

3 egg yolks

2 tablespoons champagne vinegar

2 tablespoons Dijon mustard

1 lemon, juiced

2 dashes Tabasco

Kosher salt

2 cups vegetable oil



“Frites” are probably the most popular street food in Amsterdam. They can be a bit greasy, but when you only eat a few, they’re worth every mayonnaise-slathered bite. Serve in paper cones for a truly authentic touch.

Serves 6

Prep Time: 15 minutes

Cook Time: 20 minutes

Preheat a deep pot with vegetable oil to 325 degrees.

Peel the potatoes and cut them into sticks about the length and width of your index finger. Pat the frites dry with a paper towel – this will help stop the oil from splattering and also ensure maximum crispiness.

You will do two separate “fries” on the frites. The first is to cook and the second to crisp. For the first fry, place a handful in the oil for five minutes until lightly golden. To not overload the fryer, do this in three batches. Remove the frites with a slotted spoon and allow them to cool to room temperature. Raise the heat of the oil to 375 degrees. Deep-fry the frites again for about two minutes or until crispy. Remove and place on paper towel to drain. Salt the frites while still hot. Serve with traditional Belgian mayonnaise (recipe below).

Belgian Mayonnaise

Yields 3 cups

Prep/Cook Time: 15 minutes

In a large mixing bowl whisk egg yolks, vinegar, mustard, lemon juice, Tabasco and salt until thoroughly combined. Slowly drizzle in the olive oil and whisk vigorously until mixture starts to thicken. Add the rest of the oil and whisk until thick and creamy.



4 tablespoons unsalted butter

1/2 lb ground beef

1 carrot, finely diced

1/2 Spanish onion, finely chopped

1/2 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

Pinch fresh nutmeg

1/2 lemon, juice

1/2 bunch fresh parsley, finely chopped

5 tablespoons all-purpose flour

1 cup whole milk

1/2 cup dry plain bread crumbs

1 egg

Oil for deep frying


These meatballs are often served alongside beer (think Dutch tapas) and are traditionally dipped in grainy mustard.

Serves 6

Prep Time: 30 minutes

Cook Time: 30 minutes

Melt one tablespoon of the butter in a large skillet over medium heat. Add the beef, carrots and onions and cook until meat is browned and carrots are tender. Drain oil and place in a large mixing bowl. Add salt, pepper, nutmeg, lemon juice and parsley and stir to combine. Set aside.

In a saucepan melt the remaining three tablespoons of butter and stir in the flour until it combines to make a roux. Cook for two minutes, stirring constantly, then add the milk. Continue stirring over medium heat until the mixture boils and becomes thick. Add to the meat mixture and stir thoroughly. Chill in the refrigerator for at least two hours or until the mixture has become a solid mass.

Once set, roll the mixture into balls about 1 inch in diameter. Roll each ball in bread crumbs, then egg and then bread crumbs again.

To fry: Heat about two inches of oil to 375 degrees. Fry three to five balls at a time until golden, about two minutes. Drain on paper towels and serve immediately with mustard for dipping.




1 cup all-purpose flour

1/4 teaspoon salt

1 teaspoon sugar

3 eggs, beaten

1 1/2 cup whole milk



Much like crepes, Pannekoeken (Dutch pancakes) can go either sweet or savory. Slightly thicker than crêpes these popular street snacks can handle hearty fillings like gouda, ham, apples – or all three!

Serves 4-6

Prep Time: 10 minutes

Cook Time: 15 minutes

Combine the flour, salt and sugar in a large bowl. Whisk in the eggs and milk until smooth. The batter should be slightly runny – if it’s too thick, add a little more milk.

Heat a nonstick omelet pan and coat with butter. Scoop a ladle of batter (about 1/4 cup) into the skillet and move the pan so the batter coasts the bottom in a thin, even layer. When air bubbles begin to form carefully slide a rubber spatula under the pancake and flip. Cook for about 20 seconds on the other side. Remove to a plate, and repeat with remaining batter. 




1 package active dry yeast

1/2 cup warm water

1 cup unsalted butter

4 cups all-purpose flour

1/2 teaspoon ground cinnamon

1/2 cup sugar

2 eggs, beaten


1 1/2 cups dark molasses

1 1/3 cups light brown sugar

1/3 cup butter

1 teaspoon ground cinnamon


You will need a pizzelle iron to make this recipe, but don’t worry, it won’t end up in the kitchen appliance graveyard once you try these tasty Dutch wafers.

Serves 12

For the waffles: Dissolve yeast in warm water. Using the paddle attachment, cut the butter and flour. Mix in the cinnamon, sugar, eggs and yeast until fully incorporated into a large dough ball. Allow the dough to rest for about 45 minutes.

Roll the dough into 12 balls and press each ball into a preheated nonstick pizzelle iron and bake for 30 seconds or until the iron stops releasing steam. Remove carefully and split each waffle in half while it’s still warm. Spread the filling inside and place halves back together

For the filling: Heat the molasses, brown sugar, butter and cinnamon in a saucepan over medium heat. Stir to blend, and set aside.

Introducing Your Kids to Dutch Cuisine: Poffertjes


1 teaspoon instant yeast

1 tablespoon whole milk

1 cup buckwheat flour

1 cup all-purpose flour

2 eggs, beaten

1 teaspoon  sugar

1/2 teaspoon  salt

1 1/4 cups warm whole milk

1 tablespoon  butter


Step away from the Bisquick and try these pancake-like puffs, traditionally served with butter and powdered sugar.

Serves 4

Prep Time: 10 minutes

Inactive Time: 1 hour

Cook Time: 20 minutes

Dissolve the yeast in one tablespoon of milk.

In a separate mixing bowl combine both flours, eggs, sugar, salt, half the warm milk and the yeast. Whisk until smooth then add the remaining milk and beat again. Cover and allow to rest for one hour.

Melt butter in a nonstick frying pan. Add teaspoon-size portions of the batter to the pan. Once the bottom as set, flip and cook until golden. Serve with butter and powdered sugar.

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