Over Frituren (2022, Dutch)

In Over Frituren, the ninth cookbook by Dutch food-writer ‘Meneer Wateetons’ , you will learn that cooking in hot fat is not only the tastiest but perhaps also the most logical and versatile cooking technique available to you as a cook. After reading the book, it will be clear to everyone that deep-frying involves much more than turning the fryer to 180 and throwing in your Saturday night snack. The book is in Dutch, but don’t let that hold you back. A great conversation piece for your man cave. Or woman cave. Or bat cave.

DIY

First of all, it is infinitely more fun and delicious to make those typical Dutch bitterballs and croquettes yourself. Threaded meat croquettes, pulled pork croquettes, cheese croquettes, vegan croquettes or shrimp croquettes. The possibilities are endless. So are the classic Dutch frikandellen, cheese souffles and other classic snacks. Or the Dutch Mexicano, a spicy and juicy reminder of (yet another) Dutch’ soccer team failure in the 1986 Mexico World Cup?

But cooking in oil offers more. Why is frying your schnitzel on both sides or roasting your steak with fat a nice classic preparation, but suddenly cooking something in fat on all sides at the same time considered ordinary? Frying -circling in fat actually-, is a great preparation that has been used all over the world since the dawn of cooking to make food tender, juicy, golden and deliciously crispy. What is vulgar about Japanese tempura, fried elderflower, Spanish boquerones fritos or Thai fishcakes?

Classic Dutch and Belgian snacks and recipes from all over the world in Over Frituren

Mister wouldn’t be Mister if he didn’t teach you all the theory behind this crushingly versatile cooking technique and provide tips on how to get the most out of your deep fryer or wok. Learn which fats are best suited. How do you fry as healthily as possible? Why is it better to use (a little) old fat than new fat? How to make a good breadcrumb coating, why does beer batter work so well, how to make crackers out of anything and why can you use vodka to improve your tempura?

Besides the greatest Dutch and Flemish snack classics, Over Frituren contains over 75 recipes from all over the world, both sweet and savory and both meat and fish and vegan.
With photography by René Mesman and food styling by Hanna van der Bos.

Online English spoken workshop ‘how to make your own miso’

During this online master class, Dutch foodwriter and fermentation expert ‘Meneer Wateetons’ will teach you how to make your own miso. Thanks to a special form of fermentation, two very modest and rather boring ingredients come together to form one of the most beautiful, complex substances on earth. Mister Wateetons tells you exactly how that fermentation works and what you need for it, how you can make miso at home from now on, how you can speed up the process of making miso, how you can vary endlessly on these two basic ingredients and what kind of cool things you can do with miso. Click here for more info.