Nut-Free Dutch Kroketten
Indulge in the savory delight of Nut-Free Dutch Kroketten, a classic Dutch treat reimagined for those with nut allergies. These golden, crispy beef croquettes boast a creamy, flavorful filling made from a luscious roux, tender shredded beef, and a touch of aromatic nutmeg, all wrapped in a perfectly seasoned breadcrumb coating. Crafted without the use of nuts, this recipe offers a safe and satisfying option for everyone to enjoy. With a rich blend of sautéed onions, fresh parsley, and hearty beef broth, these kroketten are an irresistible appetizer or snack. Quick to fry and best served hot with a side of tangy mustard, they’re perfect for entertaining or indulging in a cozy, comforting treat at home.
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Recipe Information
Ingredients
- 100 grams unsalted butter
- 100 grams all-purpose flour
- 600 milliliters beef broth
- 300 grams cooked beef, shredded
- 1 medium onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 large egg yolks
- 2 large eggs
- 150 grams breadcrumbs
- 1000 milliliters vegetable oil, for frying
Instructions
Melt the unsalted butter in a medium-sized pan over medium heat. Add the chopped onion and sauté until soft and translucent.
Stir in the all-purpose flour to the butter-onion mixture and cook for 2 minutes, stirring continuously to form a roux.
Gradually add the beef broth to the roux, whisking constantly to prevent lumps, and cook until the mixture thickens into a smooth sauce.
Add the shredded beef, fresh parsley, ground nutmeg, salt, and black pepper to the sauce. Stir to combine, then remove from heat.
Mix in the egg yolks and ensure the mixture is well combined. Spread this mixture onto a baking tray to cool in the refrigerator for about an hour, or until firm.
Once the filling is cool and firm, divide it into equal portions and shape each portion into a log approximately 4 inches long.
Whisk the whole eggs in a shallow bowl. Place the breadcrumbs in another shallow bowl.
Dip each beef log into the beaten eggs, then coat thoroughly in the breadcrumbs. Repeat this step to ensure a good coating.
Heat vegetable oil in a deep fryer or heavy-bottomed saucepan to 180°C (350°F).
Carefully fry the kroketten in the hot oil in batches, ensuring not to overcrowd the fryer, for about 3-4 minutes or until golden brown and crispy.
Remove the kroketten and drain on a paper towel-lined tray. Serve hot with mustard for dipping.
Nutrition Facts
Calories |
11748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1167.5 g | 1497% | |
| Saturated Fat | 219.9 g | 1100% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1245 mg | 415% | |
| Sodium | 6292 mg | 274% | |
| Total Carbohydrate | 207.8 g | 76% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 16.3 g | ||
| Protein | 150.7 g | 301% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 358 mg | 28% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 1825 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.
