Kroketten (Dutch Croquettes)

  • Prep Ragout and Chilling - 40 minutes (plus 4 hours chilling/setting)
  • Frying - 15 minutes
  • Servings: 10
  • Country: Netherlands
Served Dutch Kroketten, sliced and placed on white bread with mustard and parsley.

The filling is identical to Bitterballen but is shaped into elongated cylinders. It is essential that the filling is perfectly chilled and set, otherwise the croquettes will disintegrate during frying. Double breading is crucial for creating a strong, crispy crust.

They are most often served on a slice of white bread or in a roll with mustard as a quick and filling lunch (Broodje Kroket).

Ingredients

I. For the Filling (Ragout)

  • 250 g Cooked Beef (e.g., cheek or shoulder), shredded/diced
  • 75 g Butter
  • 100 g All-purpose flour
  • 400 ml Beef Broth, warm
  • 3 tbsp Parsley, chopped
  • 1 to taste Nutmeg, salt, pepper

II. For Breading and Frying

  • 1 bowl All-purpose flour
  • 3 pcs Eggs, beaten
  • 1 bowl Breadcrumbs (ideally Panko or coarser)
  • 1 l Oil for deep-frying
  • 1 to taste Dijon/Whole-Grain Mustard (for serving)

Instructions

Step 1: Preparing the Ragout (Filling)

Melt the butter in a saucepan. Add the flour and stir for 2 minutes until a light roux forms.

Gradually pour in the warm broth, stirring constantly until a very thick béchamel forms. Bring to a boil and cook for 1 minute until the mixture pulls away from the bottom of the pan.

Remove from heat, add the shredded beef, parsley, salt, pepper, and nutmeg. Mix well.

Transfer the mixture to a shallow dish, cover with film (directly on the surface to prevent skin formation), and let it set in the refrigerator for at least 4 hours, ideally overnight.

Step 2: Shaping and Breading

Shape the set mixture into cylinders about 8-10 cm long and 3 cm in diameter (this amount should yield approx. 10-12 croquettes).

Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Coat the cylinders thoroughly – first in flour, then in egg, and finally in breadcrumbs. Double Coating: Dip them again in the egg and then back into the breadcrumbs. This double coating is critical to prevent the croquette from bursting during frying.

Step 3: Frying and Serving

Heat the oil in a deep fryer or deep pot to 185 °C (365 °F).

Deep-fry the Kroketten in small batches for 4-6 minutes until beautifully dark golden brown. The inside must be hot and liquid.

Remove, drain on paper towels, and serve immediately extremely hot, ideally with bread and mustard.