Vegetarian Dutch Kroket
Discover the irresistible crunch and creamy interior of Vegetarian Dutch Kroket, a plant-based twist on the classic Dutch comfort food. These golden-brown croquettes feature a mouthwatering filling of finely chopped mushrooms, carrots, celery, and onions cooked into a velvety roux seasoned with nutmeg and soy sauce. After chilling, the mixture is shaped, coated in crispy breadcrumbs, and fried to perfection, creating an indulgent snack or appetizer that's perfect for sharing. Pair these savory delights with mustard or your favorite dipping sauce for an authentic Dutch culinary experience. With simple ingredients and a straightforward process, this recipe is a must-try for lovers of vegetarian cuisine and international flavors alike!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 cup all-purpose flour
- 2 cups vegetable broth
- 1 cup mushrooms, finely chopped
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 small onion, finely chopped
- 1 tablespoon soy sauce
- 0.25 teaspoon nutmeg
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 egg
- 1.5 cups breadcrumbs
- 2 cups vegetable oil, for frying
Instructions
Begin by melting the butter in a saucepan over medium heat. Add the finely chopped onion, mushrooms, carrot, and celery. Cook until the vegetables are soft and the onions are translucent, about 5 minutes.
Stir in the flour and cook for another 2 minutes, ensuring the vegetables are well coated.
Gradually add the vegetable broth, continuously stirring to avoid lumps, and cook until the mixture thickens and forms a roux, around 5-7 minutes.
Mix in the soy sauce, nutmeg, salt, and pepper to the roux, then remove the saucepan from heat.
Spread the mixture evenly into a shallow dish to cool completely in the refrigerator for at least an hour to firm up.
Once cooled, shape the mixture into croquette cylinders approximately 3 inches long and 1 inch in diameter.
Whisk the egg in a small bowl. Place the breadcrumbs in a separate bowl.
Dip each shaped cylinder first into the whisked egg, then coat thoroughly with breadcrumbs, ensuring an even cover.
Heat the vegetable oil in a deep fryer or large heavy-bottomed pan to 350°F (175°C).
Fry the croquettes in batches until golden brown, about 3-4 minutes per side.
Remove the croquettes from the oil and drain on paper towels.
Serve the vegetarian kroket hot, with mustard or your favorite dipping sauce on the side.
Nutrition Facts
Calories |
6000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 536.1 g | 687% | |
| Saturated Fat | 99.4 g | 497% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 4050 mg | 176% | |
| Total Carbohydrate | 265.2 g | 96% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 29.5 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 312 mg | 24% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2195 mg | 47% | |
*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.
