Dutch Kroket
Savor the crispy, golden perfection of Dutch Kroket, a traditional Dutch snack that's equal parts indulgent and irresistible! These delectable meat croquettes start with a rich, velvety roux, combined with finely chopped beef or chicken, infused with aromatic nutmeg, and thickened with gelatin for that signature creamy texture. Each kroket is meticulously shaped, double-coated in breadcrumbs for extra crunch, and fried to perfection for a crispy exterior that gives way to a savory, melt-in-your-mouth filling. Perfect as a snack or appetizer, Dutch Krokets are best served piping hot with a side of tangy mustard for an authentic Dutch street food experience. Whether you’re hosting a party or indulging in comfort food cravings, these krokets are sure to impress.
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Recipe Information
Ingredients
- 100 grams unsalted butter
- 100 grams all-purpose flour
- 500 ml beef or chicken stock
- 250 grams cooked beef or chicken, finely chopped
- 1 teaspoon gelatin
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon nutmeg
- 2 large egg yolks
- 100 grams all-purpose flour (for dredging)
- 2 large eggs
- 200 grams breadcrumbs
- 1000 ml vegetable oil (for frying)
Instructions
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes until it forms a smooth paste.
Gradually add the beef or chicken stock while continually whisking to avoid lumps. Cook until the mixture thickens into a sauce, about 5 minutes.
Add the cooked meat, gelatin, salt, pepper, and nutmeg to the sauce. Stir well to combine. Remove from heat and let it cool slightly.
Beat in the egg yolks and mix until fully incorporated. Let the mixture cool completely, then refrigerate for at least 2 hours or until firm enough to handle.
Shape the meat mixture into cylindrical rolls about 4 inches long and 1 inch in diameter.
Place the flour on a plate, beat the eggs in a shallow dish, and place the breadcrumbs on another plate for coating.
Dredge each kroket in flour, dip in the beaten eggs, and coat thoroughly with breadcrumbs. For extra crispiness, repeat the egg and breadcrumb coating.
Heat vegetable oil in a deep-fryer or Dutch oven to 180°C (350°F). Fry the krokets in batches for 3–4 minutes or until golden brown and heated through.
Remove the krokets from oil and drain on paper towels. Serve hot with mustard or your favorite dipping sauce.
Nutrition Facts
Calories |
11724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1152.1 g | 1477% | |
| Saturated Fat | 219.0 g | 1095% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1194 mg | 398% | |
| Sodium | 5537 mg | 241% | |
| Total Carbohydrate | 308.3 g | 112% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 16.8 g | ||
| Protein | 133.1 g | 266% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 366 mg | 28% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1811 mg | 39% | |
*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.
