Best Dutch Kroketten Croquettes Recipes

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KROKETTEN (DUTCH CROQUETTES)



Kroketten (Dutch Croquettes) image

Croquettes are a fantastic way to use leftovers. For testing we used turkey, but ham, chicken, or roast beef could easily be substituted. A great recipe to have on hand to use extra meat and vegetables from a holiday meal. After frying, the bread crumb outside is crunchy and the savory filling is soft and full of flavor. We tried...

Provided by Lisa 'Gayle' Goff

Categories     Other Appetizers

Time 25m

Number Of Ingredients 16

1/4 c butter
6 Tbsp all-purpose flour
1 c hot milk
2 1/4 c cold leftover meat (roast, pork, chicken, turkey)
1/2 medium onion
1/4 c *optional leftover vegetables (corn for the non Dutch tastes because most Dutch consider corn chicken feed and they do not eat it; peas, carrot) (adjust meat to 2 cups if you add vegetables)
1 Tbsp Ketjap Manis (sweet soy sauce) see picture below
1 Tbsp thyme
1 Tbsp parsley
salt and pepper, to taste
CRUMB COATING:
2 eggs (slightly beaten with milk)
1/3 c milk (add to egg mixture)
1 c all-purpose flour
2 c plain bread crumbs
1 tsp each salt and pepper

Steps:

  • 1. Heat milk in the microwave.
  • 2. In a small saucepan, melt butter.
  • 3. Stir in flour to make a paste cook for 3 minutes while continually stirring.
  • 4. Then gradually mix in hot milk.
  • 5. Bring to a boil, lower the heat and simmer for 5 minutes.
  • 6. Add salt and pepper to taste.
  • 7. Then pour into a bowl to cool.
  • 8. Place all remaining filling ingredients into a food processor and pulse until smooth.
  • 9. Add to bowl with cool sauce. Stir well to make a thick paste. Taste and season with salt and pepper if needed.
  • 10. Prepare coating stations - flour, egg beaten with the milk and bread crumbs into dipping plates.
  • 11. Form paste into small logs (like large sausages).
  • 12. Then coat with crumb topping. Roll your logs into flour.
  • 13. Then dip in egg/milk mixture.
  • 14. Then coat with bread crumbs (make sure to thoroughly cover with each of these three steps).
  • 15. Preheat oven to 200 degrees and heat oil to about 350 degrees. Cook for 5 to 10 minutes turning halfway through frying.
  • 16. Place fried croquettes on a baking sheet. Keep warm in the 200 degree oven until ready to serve.
  • 17. You can eat these just as they are or if you want to try it in the Dutch style slice them lengthwise top with mustard (Dijon or brown) and place on a slice of white bread.
  • 18. You know you've done well if the filling is separated from the coating after frying.

DUTCH KROKETTEN (CROQUETTES)



Dutch Kroketten (Croquettes) image

Another way to prepare Dutch Meat Croquettes other than with fresh breadcrumbs or potato. Equally delicious! If you make these into little crumbed balls (called bitterballen), you can eat them, dipped in mustard, as an appetiser with pre-dinner drinks.

Provided by Daydream

Categories     Meat

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 18

600 g fresh veal (or use left-over chicken or turkey, 1lb 5oz) or 600 g beef (or use left-over chicken or turkey, 1lb 5oz)
salt and pepper
75 g butter (2 1/2 oz)
1 tablespoon vegetable oil
1/2 cup white wine
1 small onion, finely chopped
1 clove
2 bay leaves
1/4 teaspoon ground nutmeg or 1/4 teaspoon mace
2 sprigs parsley, finely chopped
3/4 teaspoon thyme
2 teaspoons lemon zest (or a squeeze of lemon juice)
2 cups water (or chicken stock)
40 g all-purpose flour (1.5 oz)
cornstarch
3 eggs, separated into yolks and whites
4 cups fine breadcrumbs (beschuit) or 4 cups crushed dutch rusks (beschuit)
vegetable oil, to deep-fry

Steps:

  • If using left-over chicken or turkey, chop it finely and set aside. Continue with the recipe from Step 3, using stock to make the sauce rather than water, and add the chicken or turkey to the sauce at Step 6.
  • If using veal or beef, season with salt and pepper to taste.
  • Place a large pan over medium-high heat and melt 2 tablespoons of butter. Add the veal or beef, wine, onion, clove, bay leaves, nutmeg or mace, parsley, thyme, lemon zest or juice and water. (Use chicken stock if you have chosen to use chicken or turkey.) Bring to a boil, then reduce heat and simmer for 45 minutes to an hour. By this time the meat should be tender (or if using poultry, the stock will be bursting with flavor).
  • Strain the stock and reserve, along with the meat. Finely chop or cut the meat into into small pieces.
  • Melt the remaining butter in the pan, stir in the flour and keep stirring for a few minutes on low heat. Don't let it brown. Slowly and gradually add the stock and cook over moderate heat, stirring until the sauce is smooth and thick. Add more flour, or corn starch to thicken the sauce if necessary. Cool slightly and add the 3 egg yolks and mix well (reserve the whites for later).
  • Add the veal, beef, chicken or turkey, mix well and season to taste. The mixture should be thick and stiff by this time.
  • Set the mixture aside to cool thoroughly. When ready, cut or separate the stiff, thick mixture into rolls about 1.5" thick and about 3" long.
  • Spread the crumbs on a clean, dry chopping board. Slightly beat the eggwhites in a deep plate until just incorporated. Roll the croquettes through the breadcrumbs, then through the egg whites and again through the crumbs. (Make sure that the second coating of crumbs is even and thick and no meat mix sticks out, otherwise the croquettes may burst when being deep fried).
  • Deep fry the croquettes in batches of four or five for about 4 minutes, or until they are golden brown. Drain on absorbent paper.
  • Serve hot, with French fries or fresh chunks of bread. The best way to season is to slather with mustard, as the Dutch do!

Nutrition Facts : Calories 958.3, Fat 39.5, SaturatedFat 17.3, Cholesterol 319.3, Sodium 1122.9, Carbohydrate 88.3, Fiber 5.6, Sugar 8, Protein 53.5

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