Title: Dutch Baker’s New Year’s Twist: The Crispy Worstenbroodje
In the spirit of innovation and originality, renowned Dutch baker Jan Nagelkerke from Oudenbosch has added a unique twist to the classic New Year’s Eve snack. Introducing the ‘vetklep’ – a deep-fried worstenbroodje that’s set to be the talk of the town this holiday season.
The vetklep was born out of weekly experiments Nagelkerke conducts on his popular TikTok account. "Every week, we create a new variation of our worstenbroodje," Nagelkerke revealed in the KEIgoeiemorgen! radio program on Omroep Brabant. "We asked our followers for original ideas, and one suggestion was a New Year’s worstenbroodje. That got us thinking."
Initially, they attempted to create a ‘worstbal’ – a ball of worstenbroodgehakt wrapped in dough. However, this didn’t quite hit the mark. "The outside became too dark and the inside didn’t cook through," Nagelkerke explained. Undeterred, they decided to try frying the worstenbroodje instead, given that they had the deep fryer out for making oliebollen. The result? A crispy, delicious New Year’s snack that’s been a hit with customers.
Nagelkerke stressed that they don’t usually deep-fry their worstenbroodjes. "This is the first time we’ve done it. We only have the deep fryer on this week because of the oliebollen," he said. The secret to a perfect vetklep? "Make sure the edges are closed tightly and fry it for about six minutes," Nagelkerke advised.
The vetklep isn’t greasy, with only the outside picking up the oil – much like an oliebol. Nagelkerke warned against throwing pre-made worstenbroodjes into the fryer, stressing that they should be made fresh and not baked in the oven before frying. "They should be cooked in the deep fryer at 175 degrees," he said.
While Nagelkerke doesn’t claim that everything tastes better when fried, he’s confident that the vetklep is a winner. "This one is really, really good!" he exclaimed. Since posting the vetklep on TikTok, many customers have already placed orders.
The vetklep joins a list of innovative New Year’s snacks created by Dutch bakers in recent years. In 2013, Tilburg baker Ruud Smolders introduced the ‘Royke’ – a worstenbroodje with katenspek, named after ‘stylist of the south’ Roy Donders. Last year, Valkenswaard chef Herman Cooijmans created an oliebol filled with kaviaar and dried ham. And in 2019, Christel de Laat, also known as Betty van den Oetelaar, gained fame for her Frikandellen Kerstcake and Anti-katerlasagne.
So, if you’re looking to add a unique twist to your New Year’s Eve celebration this year, consider giving the vetklep a try. It’s sure to be a hit with your guests – and maybe even inspire some creative snacking of your own!
