Dutch Kroketten
Experience a bite of Dutch culinary tradition with these delectable Kroketten, a beloved snack known for its crispy golden shell and luxuriously creamy, savory filling. Made with a rich beef ragout crafted from shredded beef, aromatic nutmeg, fresh parsley, and finely chopped onion, this recipe combines classic flavors with a velvety texture. The mixture is chilled, shaped into bite-sized logs, coated in crunchy breadcrumbs, and fried to perfection, creating a satisfyingly crunchy exterior that gives way to a melt-in-your-mouth interior. Perfect as an appetizer, snack, or party food, Dutch Kroketten are a comforting taste of the Netherlands that pair beautifully with mustard for dipping. With step-by-step instructions and pro tips for achieving the perfect crispy crust, this recipe will quickly become a family favorite. Keywords: Dutch Kroketten recipe, crispy beef croquettes, traditional Dutch snacks, easy appetizer ideas.
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Recipe Information
Ingredients
- 60 grams unsalted butter
- 70 grams all-purpose flour
- 400 ml beef broth
- 200 grams cooked and shredded beef
- 1 medium yellow onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoon nutmeg, grated
- to taste salt
- to taste black pepper
- 2 large egg yolks
- 150 grams breadcrumbs
- 2 large eggs
- 1000 ml vegetable oil (for frying)
Instructions
In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 3-4 minutes.
Stir in the flour and cook, stirring continuously, for 2 minutes until you have a smooth roux.
Gradually add the beef broth, whisking continuously to prevent any lumps. Continue cooking and stirring until the mixture thickens and comes to a boil.
Reduce the heat and allow the sauce to simmer for 1-2 minutes. Add the shredded beef, nutmeg, parsley, salt, and pepper. Mix well and remove from heat.
Stir in the egg yolks until completely incorporated. The mixture should be thick and creamy.
Transfer the ragout to a shallow dish, cover tightly with plastic wrap, and refrigerate for at least 2 hours or until completely cooled and set.
Once the ragout is firm, use your hands to shape it into small logs (about 5 cm long and 2 cm in diameter).
In a shallow bowl, beat the eggs. Place the breadcrumbs in another shallow dish.
Dip each shaped kroket in the beaten eggs, then roll in the breadcrumbs, ensuring they are completely coated. For an extra crispy crust, repeat this process for a double coating.
In a deep frying pan or Dutch oven, heat the vegetable oil to 180°C (350°F).
Carefully add the kroketten to the hot oil in batches. Fry for about 3-4 minutes or until golden brown and crispy.
Using a slotted spoon, remove the kroketten from the oil and drain on paper towels.
Serve hot as a delicious snack or appetizer.
Nutrition Facts
Calories |
10687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1109.6 g | 1423% | |
| Saturated Fat | 193.5 g | 968% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1034 mg | 345% | |
| Sodium | 6602 mg | 287% | |
| Total Carbohydrate | 186.0 g | 68% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 16.2 g | ||
| Protein | 105.4 g | 211% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 313 mg | 24% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1380 mg | 29% | |
*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.
