Kroket
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Croquette
€ 3.210,- (unica)
Introduction to the Kroket
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Croquette
The kroket is one of the most iconic snacks in the Netherlands. With its creamy ragout filling and crispy coating, it's an essential part of Dutch snack culture. Originally, the croquette comes from France, where the word "croquette" referred to a deep-fried ball of ragout. By the 19th century, the croquette made its way to the Netherlands, where it was refined into its now-famous rectangular shape. Today, Dutch people eat hundreds of millions of kroketten every year, with variations ranging from classic beef croquettes to gourmet versions with shrimp, cheese, or even truffle. But the most delicious ones? Those you make yourself!
Recipe for the Kroket (12 pieces)
Ingredients
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For the ragout (salpicon):
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500 ml (2 cups) beef broth (preferably homemade)
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400 g (14 oz) cooked lean stewed beef (from the broth)
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80 g (5½ tbsp) butter
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100 g (¾ cup) flour
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3 sheets gelatin, soaked in cold water
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2 eggs
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1 tsp fine mustard
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Salt, pepper, and nutmeg to taste
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1 tbsp finely chopped parsley
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1 tbsp finely chopped lovage or a drop of Maggi seasoning
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For the coating:
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5 egg whites
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10 g (1 tbsp) flour
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200 g (1½ cups) fine breadcrumbs
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200 g (1½ cups) coarse breadcrumbs
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Instructions
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Make the Ragout
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Strain the broth and set aside the meat; cut it into fine pieces.
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Melt the butter in a pan and add the flour. Stir with a wooden spoon and let it cook for 1 minute.
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Add 1/3 of the broth and whisk until smooth. Gradually add the remaining broth while stirrings.
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Season and Chill
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Remove from heat and mix in the squeezed-out gelatin.
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Beat the eggs and mix them into the ragout. Season with mustard, salt, pepper, and nutmeg.
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Stir in the finely chopped beef, parsley, and lovage.
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Pour the ragout into a square dish, cover with plastic wrap, and refrigerate until fully set (preferably overnight).
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Shape and Bread the Croquettes
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Divide the chilled ragout into 12 portions and shape into croquettes with wet hands.
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Roll each croquette first in fine breadcrumbs, then in the egg white-flour mixture, and finally in coarse breadcrumbs.
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Repeat the coating process for an extra crunchy layer if desired.
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Let the croquettes rest in the fridge for at least 1 hour.
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Deep-Frying
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Heat frying oil to 180°C (356°F).
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Fry the croquettes in batches of 3 or 4 for about 4 minutes, until golden brown and crispy.
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Drain on paper towels and serve immediately.
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Extra tips
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Serve your way! On a bun with mustard, or just straight from the fryer.
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Enjoy!
