Nasibal is an unusual fusion of Indonesian and Dutch cuisines, a snack that is usually bought from numerous street vending machines that serve food. Shaped like a ball, nasibal consists of nasi goreng filling (fried rice and various spices) that is breaded and deep-fried in hot oil.
It can also be prepared at home, typically with leftover nasi goreng. For the best results, pair the snack with Indonesian peanut sauce.
MAIN INGREDIENTS
This unique, skinless, deep-fried sausage is a popular snack that is mostly consumed in Belgium and the Netherlands. There has been a long dispute whether frikandel is originally Belgian or Dutch, and although the exact origin of frikandel is unknown, it is certain that the dish first appeared in the 1950s.
The original frikandel sausage consisted of a variety of meat, most commonly pork, chicken, and horse meat. However, since eating horse meat is sometimes regarded as taboo these days, most producers eliminated it from their recipes. Traditionally, it is served plain, with a dollop of mayonnaise on the side.
MAIN INGREDIENTS
Satekroket is one of the popular Dutch fast food items and a variety of kroket. It can be found at numerous snackbars or bought on the streets from vending machines that serve food. The snack consists of a combination of peanut satay sauce and meat ragù that is thickened with flour.
The combination is then breaded, deep-fried, and ready to satiate the appetites of hungry consumers. It is said that satekroket tastes the best after a wild night out.
Bamischijf is a popular Dutch snack with Indonesian influences, consisting of a slice of bami goreng (stir-fried noodles) that is coated in breadcrumbs and deep-fried in hot oil. The snack is usually produced in factories, where it is frozen and then shipped to snack bars.
There are also several varieties of bamischijf such as bamiblok and bamibal, but the main difference is in the shape of the snack.
Popular throughout the eastern and northern parts of the Netherlands, although it is a Groningen specialty, eierbal is a popular Dutch snack that is quite similar to the popular Scotch eggs. It consists of a hard-boiled egg that is surrounded by meat ragù (often with the addition of curry powder).
The combination is then breaded and deep-fried until it develops a golden-brown color of the exterior. It can be bought at numerous snack bars throughout the province. Interestingly, the largest eierbal in the world with a diameter of 44 cm was made in 2015 in a snack bar called Friet van Piet.
MAIN INGREDIENTS
Broodje kroket is a popular Dutch sandwich consisting of a deep-fried kroket stuffed inside a soft bread roll or a bun. The sandwich is usually drizzled over with spicy mustard and consumed as a flavorful, comforting midnight snack. Dutch krokets, the key items in this sandwich, are traditional food items consisting of meat ragù that is shaped into a cylinder and covered in breadcrumbs.
MOST ICONIC Broodje kroket
The popular Dutch snack known as kaassoufflé was invented in a Dutch Snackbar in the 1960s. Prepared in the shape of a large rectangle or a half-moon, it consists of thin, breaded and deep-fried dough that is filled with cheese, which melts in the process.
This snack can be bought frozen, made at home, or bought at numerous Dutch street vending machines that serve food (especially popular after a night out). Gouda is not the only option regarding the filling, which can be enriched by the addition of ham, spinach, different cheeses, and spices.
Kroket is a modern Dutch counterpart to the classic French croquettes, consisting of ingredients such as meat, seafood, cheese, and gravy that are refrigerated, rolled into logs, breaded and deep-fried until they develop a golden-brown color.
The most typical Dutch kroket is made with meat ragout covered in breadcrumbs. The oldest recipe for the Dutch kroket is believed to date back to 1830, and since then, it has appeared in numerous Dutch cookbooks. Originally, kroket was served as a side dish, but after World War II, it quickly became a popular snack item.
VARIATIONS OF Kroket
MOST ICONIC Kroket
View moreMAIN INGREDIENTS
Bitterballen are Dutch deep-fried, breadcrumbed, meat-filled balls. The filling usually consists of beef, flour, beef broth, and various seasonings. The dish is usually served as a snack at bruin cafes, a popular type of bar in the Netherlands.
Bitterballen are traditionally paired with mustard, french fries, and bittertjes, or Dutch bitters. It is believed that the dish was invented in the 17th century, when the Spaniards occupied the country, and the wife of an Amsterdam pub owner refined and adapted the Spanish version of the dish and served it with beer and jenever.
MOST ICONIC Bitterballen
View moreMAIN INGREDIENTS
Fried cheese is a traditional specialty that is mainly enjoyed as the main course. It is prepared with a thick block of cheese, usually the semi-hard Trappist, which is breaded and fried until golden and crispy. Although simple, the dish results in an excellent combination of partially melted cheese and a thick, crunchy coating.
This common restaurant dish is traditionally served alongside French fries, rice, salads, and various condiments such as mayonnaise, sour cream, or tartar – a refreshing combination of yogurt and mayonnaise.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “10 Worst Rated Central European Deep-fried Dishes” list until February 16, 2025, 1,855 ratings were recorded, of which 1,602 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.