Gluten-Free Dutch Kroketten
Dive into a classic Dutch delicacy made accessible for everyone with this irresistible Gluten-Free Dutch Kroketten recipe! These golden-brown crunchy croquettes are filled with a velvety beef ragout infused with fragrant nutmeg, rich mustard, and tender shredded beef chuck, ensuring every bite is bursting with savory goodness. The roux, crafted from gluten-free flour and beef broth, creates a luscious base that holds its shape beautifully after chilling. Rolled in gluten-free breadcrumbs and crisped to perfection in hot oil, these croquettes promise a satisfying crunch with a melt-in-your-mouth center. Perfect as an appetizer or snack, they pair beautifully with a tangy mustard dip. With straightforward steps and indulgent flavors, this gluten-free twist on the traditional Dutch kroketten is a crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 500 grams beef chuck
- 100 grams unsalted butter
- 150 grams gluten-free all-purpose flour blend
- 500 milliliters beef broth
- 1 medium onion, finely chopped
- 1 tablespoon whole grain mustard
- 0.5 teaspoon nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 150 grams gluten-free breadcrumbs
- 2 large eggs
- 1 liter vegetable oil, for frying
Instructions
Begin by cooking the beef chuck in a pot with salted water until tender, for about 1.5 hours. Once done, shred the beef using two forks.
In a saucepan over medium heat, melt the unsalted butter and add the chopped onion. Cook until translucent, about 5 minutes.
Stir the gluten-free flour into the onions and butter, creating a roux. Gradually whisk in the beef broth, ensuring no lumps remain. Cook until thickened.
Mix in the shredded beef, mustard, nutmeg, salt, and black pepper. Stir well to combine, then simmer until the mixture is quite thick and pulling from the sides of the pan.
Transfer the mixture to a tray and let it cool completely. Once cooled, refrigerate for at least 2 hours or until very firm.
Shape the chilled beef mixture into cylindrical croquettes, about 8-10 cm in length.
Beat the eggs in a shallow dish. Place the gluten-free breadcrumbs in another shallow dish.
Dip each croquette into the beaten eggs, then roll in the gluten-free breadcrumbs until well-coated.
Heat vegetable oil in a deep fryer or a large pan to 180°C (350°F). Fry the croquettes in batches until golden brown and crisp, approximately 3-4 minutes per batch.
Drain on paper towels and serve hot.
Nutrition Facts
Calories |
11259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1084.4 g | 1390% | |
| Saturated Fat | 209.7 g | 1048% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1053 mg | 351% | |
| Sodium | 337411 mg | 14670% | |
| Total Carbohydrate | 255.5 g | 93% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 10.1 g | ||
| Protein | 163.4 g | 327% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 320 mg | 25% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2267 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.
