Vegetarian Bitterballen with Fermented Dough Crust

Method

1. In a bowl, mix cooked rice, mushrooms, carrots, onions, and garlic.
2. Add thyme, paprika, and nutmeg. Mix well.
3. Form the mixture into 1-inch balls and chill for 30 minutes.
4. In a separate bowl, mix flour, salt, and yeast. Gradually add warm water, kneading until a soft dough forms. Let the dough ferment for 1 hour at room temperature.
5. Roll out the dough into thin circles, cut into 3-inch rounds, and place a vegetable ball in the center of each.
6. Fold the dough over the filling, sealing the edges. Dip in beaten eggs, then coat with breadcrumbs.
7. Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry the bitterballen until golden brown, about 3-4 minutes.
8. Drain on paper towels and serve warm with a side of mustard or ketchup.