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Dutch Kroketten (Croquettes)

5.0(11)

Another way to prepare Dutch Meat Croquettes other than with fresh breadcrumbs or potato. Equally delicious! If you make these into little crumbed balls (called bitterballen), you can eat them, dipped in mustard, as an appetiser with pre-dinner drinks.

by Daydream·published 2005-06-09

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Meat

Servings

(4–6)

Total time

prep 30 min

Calories / serving

958 kcal

Ingredients (18)

serves

600 g fresh veal (or use left-over chicken or turkey, 1lb 5oz) or 600 g beef (or use left-over chicken or turkey, 1lb 5oz)
salt and peppersalt-and-pepper
75 g butter (2 1/2 oz)butter
1 tablespoon vegetable oilvegetable-oil
1/2 cup white winewhite-wine
1 small onion, finely choppedonion
1 clove
2 bay leavesbay-leaf
1/4 teaspoon ground nutmeg or 1/4 teaspoon macemace
2 sprigs parsley, finely choppedparsley
3/4 teaspoon thymethyme
2 teaspoons lemon zest (or a squeeze of lemon juice)lemon
2 cups water (or chicken stock)water
40 g all-purpose flour (1.5 oz)flour
cornstarchcornstarch
3 eggs, separated into yolks and whitesegg
4 cups fine breadcrumbs (beschuit) or 4 cups crushed dutch rusks (beschuit)
vegetable oil, to deep-fryvegetable-oil

Instructions (10 steps)

01If using left-over chicken or turkey, chop it finely and set aside. Continue with the recipe from Step 3, using stock to make the sauce rather than water, and add the chicken or turkey to the sauce at Step 6.
02If using veal or beef, season with salt and pepper to taste.
03Place a large pan over medium-high heat and melt 2 tablespoons of butter. Add the veal or beef, wine, onion, clove, bay leaves, nutmeg or mace, parsley, thyme, lemon zest or juice and water. (Use chicken stock if you have chosen to use chicken or turkey.) Bring to a boil, then reduce heat and simmer for 45 minutes to an hour. By this time the meat should be tender (or if using poultry, the stock will be bursting with flavor).
04Strain the stock and reserve, along with the meat. Finely chop or cut the meat into into small pieces.
05Melt the remaining butter in the pan, stir in the flour and keep stirring for a few minutes on low heat. Don't let it brown. Slowly and gradually add the stock and cook over moderate heat, stirring until the sauce is smooth and thick. Add more flour, or corn starch to thicken the sauce if necessary. Cool slightly and add the 3 egg yolks and mix well (reserve the whites for later).
06Add the veal, beef, chicken or turkey, mix well and season to taste. The mixture should be thick and stiff by this time.
07Set the mixture aside to cool thoroughly. When ready, cut or separate the stiff, thick mixture into rolls about 1.5" thick and about 3" long.
08Spread the crumbs on a clean, dry chopping board. Slightly beat the eggwhites in a deep plate until just incorporated. Roll the croquettes through the breadcrumbs, then through the egg whites and again through the crumbs. (Make sure that the second coating of crumbs is even and thick and no meat mix sticks out, otherwise the croquettes may burst when being deep fried).
09Deep fry the croquettes in batches of four or five for about 4 minutes, or until they are golden brown. Drain on absorbent paper.
10Serve hot, with French fries or fresh chunks of bread. The best way to season is to slather with mustard, as the Dutch do!