Dairy-Free Dutch Kroketten
Indulge in a taste of Dutch culinary tradition with these Dairy-Free Dutch Kroketten, a mouthwatering twist on the classic croquettes designed for dairy-free lifestyles! This recipe uses tender, slow-cooked beef chuck roast and savory spices like nutmeg, dry mustard, and nutritional yeast to create a creamy, flavorful filling without the need for dairy. Encased in a crispy breadcrumb coating, these golden bites are fried to perfection and boast rich, comforting flavors that pair beautifully with your favorite dipping sauces. Perfect as an appetizer or snack, these kroketten are easy to assemble and make ahead, thanks to the step of chilling the filling. Whether you're catering to dietary restrictions or simply craving an authentic Dutch treat, this recipe is sure to impress!
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Recipe Information
Ingredients
- 500 grams beef chuck roast
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 80 grams all-purpose flour
- 500 milliliters beef stock
- 2 tablespoons nutritional yeast
- 1 teaspoon dry mustard powder
- 0.5 teaspoon nutmeg
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 2 egg replacement (such as flax egg)
- 150 grams breadcrumbs
- 500 milliliters vegetable oil, for frying
Instructions
Begin by seasoning the beef chuck roast with salt and pepper. In a large pot, heat the olive oil over medium heat. Brown the beef on all sides, about 5-7 minutes.
Remove the beef from the pot and set aside. In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
Sprinkle the flour over the onions and garlic, stirring frequently, for about 2 minutes to cook off the raw flour taste.
Slowly add the beef stock, stirring constantly to create a smooth sauce. Bring the mixture to a simmer.
Return the beef to the pot. Cover and simmer on low heat for about 1.5 to 2 hours, or until the beef is tender and easy to shred.
Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot.
Add nutritional yeast, dry mustard powder, nutmeg, 0.5 teaspoon of black pepper, and salt. Stir to combine and let the mixture cook for a few more minutes until it thickens. Let it cool completely in the refrigerator, about 2 hours or overnight.
Once cooled, take portions of the beef mixture and form them into cylinder shapes, about 3 inches long and 1 inch in diameter.
Prepare the egg replacement in a shallow dish. Place the breadcrumbs in another shallow dish.
Dip each kroket first in the egg replacement, then roll it in the breadcrumbs to coat. Repeat if you prefer a thicker coating.
Heat the vegetable oil in a deep fryer or a heavy-bottomed pot to 180°C (350°F). Carefully fry the kroketten in batches for about 3-4 minutes or until golden brown.
Remove them from the oil and drain on paper towels. Serve hot with mustard or a sauce of your choice.
Nutrition Facts
Calories |
7024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 645.0 g | 827% | |
| Saturated Fat | 117.6 g | 588% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 6979 mg | 303% | |
| Total Carbohydrate | 201.9 g | 73% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 15.7 g | ||
| Protein | 136.0 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 2237 mg | 48% | |
*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.
