Dutch Kroketten Croquettes Recipes

DUTCH CROQUETTEN

Steps:

• Place ground veal in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside.
• Melt butter in a saucepan over low heat. Stir in flour until smooth, and cook for about 2 minutes. Gradually stir in milk, then chicken broth to make a smooth thick sauce. Add the cooked ground veal, and season with paprika, chili powder, curry powder, salt, pepper , Worcestershire sauce, and parsley. Stir to blend well. Remove from heat, and set aside to cool to room temperature.
• When the meat mixture is cooled and slightly firm, shape into cylinders 3 to 4 inches long, and 1 1 /2 inches wide. If you wish, press a strip of the spiced Gouda cheese into the center, making sure it is completely surrounded. In a small bowl, whisk together the egg and water. Place bread crumbs on a plate or tray. Coat croquettes with flour, then dip in the beaten egg mixture, then roll the croquettes in the crumbs to coat. Repeat the coating process if a thicker breading is desired.
• Heat oil in a large skillet over medium-high heat. When oil is hot, fry croquettes until golden brown on all sides. If you have a deep-fryer, they can be deep-fried instead. Remove to paper towels to drain, and serve hot.

DUTCH MEAT CROQUETTES

Steps:

• Saute onion in butter (or broth) until tender.
• Add crumbs (or bread or mashed potatoes) to onion.
• Add seasonings, aroma and parsley to mixture.
• Add meat.
• Add broth or water if too dry.
• The mixture should be firm and stick together to form and hold shape.
• Form into 8 cylinder, balls, or pattie shaped croquettes.
• Coat with bread crumbs, then dip in the egg white, then in the bread crumbs again.
• Cook quickly in preheated hot oil until the outside is brown and the croquette is heated/cooked throughout.
• Serve hot with french fries and salad.

DUTCH KROKETTEN (CROQUETTES)

Steps:

• If using left-over chicken or turkey, chop it finely and set aside. Continue with the recipe from Step 3, using stock to make the sauce rather than water, and add the chicken or turkey to the sauce at Step 6.
• If using veal or beef, season with salt and pepper to taste.
• Place a large pan over medium-high heat and melt 2 tablespoons of butter. Add the veal or beef, wine, onion, clove, bay leaves, nutmeg or mace, parsley, thyme, lemon zest or juice and water. (Use chicken stock if you have chosen to use chicken or turkey.) Bring to a boil, then reduce heat and simmer for 45 minutes to an hour. By this time the meat should be tender (or if using poultry, the stock will be bursting with flavor).
• Strain the stock and reserve, along with the meat. Finely chop or cut the meat into into small pieces.
• Melt the remaining butter in the pan, stir in the flour and keep stirring for a few minutes on low heat. Don't let it brown. Slowly and gradually add the stock and cook over moderate heat, stirring until the sauce is smooth and thick. Add more flour, or corn starch to thicken the sauce if necessary. Cool slightly and add the 3 egg yolks and mix well (reserve the whites for later).
• Add the veal, beef, chicken or turkey, mix well and season to taste. The mixture should be thick and stiff by this time.
• Set the mixture aside to cool thoroughly. When ready, cut or separate the stiff, thick mixture into rolls about 1.5" thick and about 3" long.
• Spread the crumbs on a clean, dry chopping board. Slightly beat the eggwhites in a deep plate until just incorporated. Roll the croquettes through the breadcrumbs, then through the egg whites and again through the crumbs. (Make sure that the second coating of crumbs is even and thick and no meat mix sticks out, otherwise the croquettes may burst when being deep fried).
• Deep fry the croquettes in batches of four or five for about 4 minutes, or until they are golden brown. Drain on absorbent paper.
• Serve hot, with French fries or fresh chunks of bread. The best way to season is to slather with mustard, as the Dutch do!

KROKETTEN (DUTCH BEEF CROQUETTES)

Steps:

• Melt the butter in a saucepan over medium heat and add the onion. Cook until onion is translucent (about 3 minutes).
• Add the flour all at once and cook, stirring, for two minutes.
• Dilute with the beef stock while mixing with a whisk. This way you get a nice roux without lumps.
• Turn off the heat and dissolve the gelatin in the ragout.
• Season with salt, pepper, nutmeg, and thyme.
• Add the meat and mix everything well. Spoon the meat onto a plate (or baking sheet) and spread it out in one layer as much as possible. Cover with plastic wrap and let cool in the fridge.
• Shape the filling into a bar about 4 inches (10 cm) long and 1 inch (3 cm) thick.
• Fill a deep plate with bread crumbs, egg whites, and flour.
• Roll it in the bread crumbs, then in the flour.
• Dip through the egg white and again through the breadcrumbs.
• Bake the croquettes for 4 minutes at 350 °F (180 °C) in the deep fryer.

DUTCH KROKETTEN

Steps:

• 1. Boil whole chicken in spiced up(as per taste) and seasoned water and boil for 1 ½ hr (closed lid)
• 2. Remove chicken from stock- let cool down and tear meat into pretty small bite size pieces
• 3. Degrease stock and keep aside
• 4. In same pot –which is now empty- melt 250 gr butter
• 5. Add chopped onion and fry until soft
• 6. Add curry powder and once well absorbed by butter add as much flour-spoon by spoon- as mixture can take until just before “crumbling stage”
• 7. Add ladle by ladle of stock into mixture until consistency is a bit thicker than say yoghurt
• 8. Add spices and soya as per your taste and be generous
• 9. Put pot in fridge overnight
• 1 whole chicken
• 250 gr butter
• ½ finely cut onion
• 4 table spoons of currypowder
• Plenty of flour
• Spices as per your taste: chilie flakes- pepper- paprika etc
• Chickenstock –skimmed of fat
• Good splash of soya sauce
• 3 whisked eggs
• Plenty of breadcrumbs!!
• 1. Boil whole chicken in spiced up(as per taste) and seasoned water and boil for 1 ½ hr (closed lid)
• 2. Remove chicken from stock- let cool down and tear meat into pretty small bite size pieces
• 3. Degrease stock and keep aside
• 4. In same pot –which is now empty- melt 250 gr butter
• 5. Add chopped onion and fry until soft
• 6. Add curry powder and once well absorbed by butter add as much flour-spoon by spoon- as mixture can take until just before “crumbling stage”
• 7. Add ladle by ladle of stock into mixture until consistency is a bit thicker than say yoghurt
• 8. Add spices and soya as per your taste and be generous
• 9. Put pot in fridge overnight
• Next day:
• Put 2 oven trays next to another -1 with seasoned flour and one with bread crumbs
• Roll a small handfull of mixture into flour and roll into kroket shape then
• Roll thru whisked eggs then
• Roll thru breadcrumbs.
• Voila
• In deep fat fryer :
• Cook for 6 min in medium hot oil from “fresh” until nicely golden or from frozen for 10 minutes but ensure fat not too hot otherwise they burn
• BTW you can also roll mixture into pingpong sized balls and serve as savoury snacks
• Enjoy
• Rob
• Next day:
• Put 2 oven trays next to another -1 with seasoned flour and one with bread crumbs
• Roll a small handfull of mixture into flour and roll into kroket shape then
• Roll thru whisked eggs then
• Roll thru breadcrumbs.
• Voila
• In deep fat fryer :
• Cook for 6 min in medium hot oil from “fresh” until nicely golden or from frozen for 10 minutes but ensure fat not too hot otherwise they burn
• Next day:
• Put 2 oven trays next to another -1 with seasoned flour and one with bread crumbs
• Roll a small handfull of mixture into flour and roll into kroket shape then
• Roll thru whisked eggs then
• Roll thru breadcrumbs.
• Voila
• In deep fat fryer :
• Cook for 6 min in medium hot oil from “fresh” until nicely golden or from frozen for 10 minutes but ensure fat not too hot otherwise they burn
• BTW you can also roll mixture into pingpong sized balls and serve as savoury snacks
• Enjoy
• Rob