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Dutch beef croquettes (kroketten) are crispy-breaded cylinders filled with a savory, creamy beef ragout. The key to the best version is using well-cooked chuck roast and chilling the filling before breading and frying.
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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 ℉ in the deep fryer.
Written automatically by CookOS, not by the creator.
Refrigerate cooked croquettes in an airtight container for up to 3 days; reheat in a 350°F deep fryer for 2–3 minutes or in a 375°F oven for 8–10 minutes until heated through and exterior re-crisps.
Deep fryer or heavy-bottomed pot with thermometer · Whisk · Saucepan
Written automatically by CookOS, not by the creator.
Yes. Shape and bread the croquettes, then refrigerate or freeze on a baking sheet. Fry from cold or frozen at 350°F for 4 minutes; frozen may need an extra 1–2 minutes.
The filling may not have cooled long enough, or the gelatin wasn't fully dissolved. Ensure you dissolve it off heat and refrigerate the ragout until it's firm enough to shape.
Chuck roast is ideal because it becomes tender and flavorful when cooked slowly. Pre-cook it until very soft, then cube or shred it finely.
Deep-frying gives the characteristic crispy exterior. Baking will not achieve the same texture and is not recommended for traditional kroketten.
The recipe calls for 350°F in the deep fryer for 4 minutes. Maintain this temperature to ensure even cooking and crispy breading without burning.
