Gluten-Free Dutch Kroket
Introducing the irresistible Gluten-Free Dutch Kroket—a classic Dutch snack reimagined for gluten-free kitchens! These crispy, golden croquettes are filled with a rich and savory beef ragout, perfectly seasoned with nutmeg, onion, and bay leaf for depth of flavor. The velvety filling is encased in a crunchy coating of gluten-free breadcrumbs, delivering a delightful texture in every bite. Carefully crafted using tender stew meat and a buttery roux, this recipe is a true comfort food indulgence perfect for appetizers or party platters. With easy-to-follow steps, it’s now possible to enjoy this traditional treat while accommodating dietary restrictions. Serve them warm for a satisfying snack that pairs wonderfully with mustard or as a crowd-pleasing finger food. Perfect for gluten-free recipe fans and Dutch cuisine enthusiasts alike!
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Recipe Information
Ingredients
- 500 grams Beef stew meat
- 500 milliliters Beef broth
- 100 grams Butter
- 100 grams Gluten-free all-purpose flour
- 1 medium Onion
- 1 leaf Bay leaf
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 Eggs
- 100 grams Gluten-free breadcrumbs
- 500 milliliters Vegetable oil
Instructions
Begin by cooking the beef stew meat in 500 milliliters of beef broth in a pot. Add the bay leaf and let simmer on low heat for about 2 hours or until the beef is tender and can be easily shredded with a fork.
Remove the beef from the broth and shred it into small pieces using a fork. Set aside the shredded beef and save the broth for the ragout.
Dice the onion and sauté in butter in a large pan over medium heat until translucent, about 5 minutes.
Add the gluten-free all-purpose flour to the pan and stir continuously to create a roux. Slowly add the reserved beef broth to the pan, a little at a time, stirring constantly to prevent lumps.
Once the mixture is smooth, add the shredded beef, ground nutmeg, ground black pepper, and salt. Continue to stir until the mixture thickens. Remove from heat and let it cool to room temperature.
Once cooled, shape the beef mixture into small cylinders about 10 cm long and 3 cm wide. Place them on a parchment-lined tray and refrigerate for at least 1 hour to firm up.
Beat the eggs in a shallow bowl. Pour the gluten-free breadcrumbs into another shallow bowl.
Dip each beef cylinder into the beaten eggs, then coat evenly with the gluten-free breadcrumbs.
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 180°C (350°F). Carefully drop the breaded kroketten into the hot oil, a few at a time, and fry for 3-4 minutes or until golden brown and crisp.
Remove from oil and drain on paper towels. Serve warm as a delicious snack or appetizer.
Nutrition Facts
Calories |
6750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 640.3 g | 821% | |
| Saturated Fat | 158.8 g | 794% | |
| Polyunsaturated Fat | 284.1 g | ||
| Cholesterol | 943 mg | 314% | |
| Sodium | 5533 mg | 241% | |
| Total Carbohydrate | 168.4 g | 61% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 11.2 g | ||
| Protein | 133.7 g | 267% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 265 mg | 20% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2339 mg | 50% | |
*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.
