Whole30 Dutch Kroketten
Indulge in a healthier twist on a classic Dutch favorite with these Whole30 Dutch Kroketten—crispy, golden croquettes that are both gluten-free and paleo-friendly! Perfectly seasoned with nutmeg, black pepper, and sea salt, these savory bites feature shredded chicken simmered in creamy coconut milk and thickened with arrowroot flour to create a luscious filling. Encased in a crunchy almond-coconut flour coating and fried to perfection in olive oil, these kroketten are irresistibly satisfying while adhering to Whole30 guidelines. Whether you're looking for a snack, appetizer, or unique entrée, serve these wholesome delights warm for a crowd-pleasing treat that's packed with flavor and free of grains, dairy, and refined sugars.
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Recipe Information
Ingredients
- 2 tablespoons ghee
- 1 medium, finely chopped onion
- 2 cups, shredded cooked chicken breast
- 1 cup coconut milk (full-fat, unsweetened)
- 1 cup chicken broth
- 6 tablespoons arrowroot flour
- 1.5 cups almond flour
- 1 cup coconut flour
- 3 egg
- 0.5 teaspoon nutmeg
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- 0.5 cup olive oil
Instructions
In a large skillet over medium heat, melt the ghee and sauté the chopped onion until translucent.
Add the shredded chicken to the skillet and stir well to combine with the onions. Cook for an additional 2-3 minutes.
Mix the chicken broth and 4 tablespoons of arrowroot flour in a small bowl until smooth. Pour this mixture into the skillet.
Add the coconut milk, nutmeg, sea salt, and black pepper, stirring constantly, and let it simmer until the mixture thickens to a paste-like consistency. Remove from heat and let it cool slightly.
In a small bowl, combine almond flour and coconut flour.
On a cutting board, take about a small handful of the chicken mixture and form it into a cylindrical shape. Repeat until all the mixture is used up.
Set up a dredging station with 3 separate bowls: one with 2 tablespoons arrowroot flour, the second with beaten eggs, and the third with the almond-coconut flour mixture.
Roll each cylinder first in the arrowroot flour, then dip it into the egg, and finally coat it with the almond-coconut flour mixture.
Place the coated kroketten on a large plate and refrigerate them for about 30 minutes to firm up before frying.
In a large skillet, heat the olive oil over medium-high heat. Fry the kroketten in batches, turning occasionally, until they are golden brown on all sides.
Transfer the kroketten to a paper towel-lined plate to drain excess oil. Serve warm and enjoy your Whole30 Dutch Kroketten!
Nutrition Facts
Calories |
4271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.3 g | 412% | |
| Saturated Fat | 116.5 g | 582% | |
| Polyunsaturated Fat | 15.8 g | ||
| Cholesterol | 955 mg | 318% | |
| Sodium | 3610 mg | 157% | |
| Total Carbohydrate | 181.2 g | 66% | |
| Dietary Fiber | 73.3 g | 262% | |
| Total Sugars | 30.5 g | ||
| Protein | 193.0 g | 386% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 559 mg | 43% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 2075 mg | 44% | |
*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.
