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Kroketten are traditional Dutch deep-fried croquettes made by folding shredded beef into a creamy roux, breading, and frying until golden. Their standout trait is the crispy exterior that gives way to a smooth, savory meat filling.
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Shred the cooked meat and chop fine in a food processor, or by hand.
Melt the butter in a pan, and stir in the flour. When the flour has soaked up all the fat, slowly pour in the milk or bouillon while continuing to stir.
The flour will thicken the liquid and turn into a thick, creamy gravy. Stir at least one or two more minutes after the sauce has come together to get rid of some of the flour taste.
Add the tablespoon of chopped parsley, the pinch of pepper and salt, and finally stir in the chopped meat. If the gravy is too thin, add another tablespoon of flour. If too thick, carefully add a tablespoon of milk or broth and stir.
Spread the meaty mix on a baking sheet or a shallow plate, let it cool for about thirty minutes, then wrap and refrigerate overnight.
Remove the mixture from the fridge. Sprinkle some flour on the counter, divide the mixture into six equal pieces and roll each piece through the flour.
Shape into tight logs, approximately 4 inches long and 1 inch wide. Wrap and refrigerate while you prepare the breading station.
Place three deep plates in a row: the first with flour, the second with 2 beaten eggs, the third with one cup of panko or breadcrumbs.
Take the kroketten out of the fridge. With your dominant hand, lightly roll each kroket in the flour, then through the egg (making sure to cover the whole surface), and finally through the breadcrumbs. Check to see that each area of the log is covered.
Wrap and refrigerate the breaded kroketten while you heat the oil.
Heat fryer oil to 375°F (190°C). Place one or two kroketten at a time in the hot oil and fry until golden, about 3–5 minutes.
Remove from oil and let drain on paper towels. Serve hot with mustard.
Written automatically by CookOS, not by the creator.
Refrigerate uncooked breaded kroketten up to 2 days, or freeze up to 3 months. Fry from cold. Store fried kroketten in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven for 5 minutes to restore crispness.
Deep-fry thermometer · Food processor (optional, for chopping meat fine by hand is feasible)
Written automatically by CookOS, not by the creator.
Yes. Refrigerate the raw breaded kroketten overnight before frying, or freeze them for up to 3 months. Fry directly from cold; they may take 1–2 minutes longer.
Heat oil to exactly 375°F (190°C). If too cool, they absorb oil and become greasy; if too hot, the outside burns before the inside warms through.
Thin filling: add another tablespoon of flour. Thick filling: carefully add a tablespoon of milk or broth and stir. The roux should coat a spoon but still fold smoothly into logs.
Yes. Cooked pork, veal, or chicken work well. Keep the same weight and chop fine. The filling flavor will change slightly but the texture remains the same.
About 3–5 minutes per batch at 375°F (190°C), until golden. Fry one or two at a time to maintain oil temperature.
