Dairy-Free Dutch Kroket
Delight your taste buds with this Dairy-Free Dutch Kroket recipe—a crispy and golden take on the beloved Dutch street food that's perfect for anyone avoiding dairy. These savory croquettes feature a rich and silky filling made from cooked and shredded beef or chicken, enhanced with aromatic spices like nutmeg and black pepper, along with fresh parsley for added brightness. The filling is enveloped in a crunchy panko breadcrumb coating, ensuring a satisfying texture in every bite. Prepared without milk or butter, this version retains all the indulgent flavors of the classic kroket while remaining dairy-free. Serve them warm with mustard or your favorite dipping sauce for a perfectly snackable treat that pairs beautifully with any occasion. Ready in just over an hour, this recipe is ideal for entertaining or enjoying as a comforting appetizer!
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Recipe Information
Ingredients
- 500 ml Beef or chicken stock
- 50 ml Olive oil
- 100 g All-purpose flour
- 250 g Cooked and shredded beef or chicken
- 1 medium Onion, finely chopped
- 2 tbsp Parsley, finely chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Nutmeg
- 200 g Panko breadcrumbs
- 100 g Rice flour
- 2 Eggs
- 500 ml Vegetable oil for frying
Instructions
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the flour to the onions and stir continuously for 2 minutes until the mixture forms a paste.
Slowly pour in the beef or chicken stock, whisking continuously to avoid lumps, and bring to a boil. Reduce the heat and simmer for a few minutes until the sauce thickens.
Stir in the shredded beef or chicken, parsley, salt, black pepper, and nutmeg. Cook for another 2 minutes until well incorporated.
Transfer the mixture to a shallow dish, cover with plastic wrap, and refrigerate for at least 1 hour or until firm.
Once chilled, shape the mixture into 8 cylindrical croquettes.
Prepare a breading station with three plates: one with rice flour, one with beaten eggs, and one with panko breadcrumbs.
Coat each kroket in rice flour, dip it into the egg mixture, and then roll it in panko breadcrumbs to cover completely. Repeat until all krokets are coated.
In a deep frying pan or Dutch oven, heat vegetable oil to 180°C (350°F).
Carefully fry the krokets in batches until they are golden brown and crispy, about 4-5 minutes per batch.
Remove them with a slotted spoon and drain on paper towels.
Serve warm with mustard or your preferred dipping sauce.
Nutrition Facts
Calories |
7220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 612.8 g | 786% | |
| Saturated Fat | 101.2 g | 506% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 5909 mg | 257% | |
| Total Carbohydrate | 332.0 g | 121% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 20.7 g | ||
| Protein | 141.0 g | 282% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 264 mg | 20% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 1667 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
