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Dutch kroketten are golden-fried croquettes filled with a creamy veal ragout made from homemade stock, gelatine, and tender veal—a labor-intensive but authentic Dutch snack that sets itself apart through its rich, silky filling and triple-breaded crispy exterior.
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Bake the veal shanks in a preheated oven at 200 degrees Celsius / 390 Fahrenheit for 20-30 minutes.
Place the veal shanks, water, onion, garlic, carrot, leek, celery, thyme, bay leaf and a little salt and pepper to taste in a large saucepan. Put the pan on the heat and bring the stock to the boil.
Simmer for 2-3 hours, adding the veal cutlets at the end to cook briefly.
Remove the veal cutlets and set to one side. Place a sieve over a large pan or bowl.
Collect the stock by pouring it through the sieve into the pan/bowl. Leave the stock and veal cutlets to cool for a while. You can discard the vegetables, shanks and spices - you won't be needing them.
When the veal cutlets have cooled, cut it into small cubes.
Soak the gelatine sheets in cold water.
Melt the butter in a saucepan and stir in the flour. Leave to cook, stirring constantly.
Add 500 ml of the cooled stock and the cream to the roux.
Bring to the boil again, stirring gently. Taste to see if it is cooked, it should no longer taste like raw flour. Leave the roux to simmer gently until you have a nice, thick roux.
Add the egg yolks, squeezed gelatine leaves, mustard, soy sauce, nutmeg, salt and pepper to taste.
Finally, add the parsley and sliced veal to the roux. Pour the mixture into a large bowl. Cover with cling film and leave to set in the fridge overnight.
Now it is time to make the croquettes! Prepare 3 plates/bowls. One with the breadcrumbs, one with the egg whites and one with the panko.
Take a little ragout (tip: use an ice-cream scoop) and roll it into a ball, then into a croquette. Roll the croquette through the fine breadcrumbs, the egg white and finally the panko. Repeat until you run out of ragout.
Fry the croquettes at 180 degrees Celsius / 355 Fahrenheit for 3 minutes. You can also freeze them unfried, but if you freeze them, deep-fry them for about 4 minutes. Enjoy!
Written automatically by CookOS, not by the creator.
Refrigerate cooked kroketten in an airtight container for up to 3 days; reheat in a 180°C oven for 5–7 minutes until warmed through. Freeze unfried croquettes for up to 3 months and fry directly from frozen for 4 minutes.
deep-fry thermometer · ice-cream scoop
Written automatically by CookOS, not by the creator.
Yes. Prepare the ragout, refrigerate overnight, then shape and bread the croquettes. Freeze them unfried for up to 3 months, then deep-fry at 180°C for about 4 minutes instead of 3.
Gelatine helps the ragout set firmly overnight so it can be shaped into croquettes without falling apart during breading and frying.
Fine breadcrumbs create an initial seal, egg white acts as binder, and panko gives the final golden, crispy texture. All three coatings are essential for authentic kroketten.
You can substitute chicken cutlets and bones for veal, but the flavor will be lighter. Follow the same cooking times and method.
Simmer gently until it coats the back of a spoon; it will thicken further as it cools and the gelatine sets overnight in the fridge.
