Recipe by Celly
"This yummy Dutch snack is sure to please! Seasoned veal dumplings are breaded and then fried. Replace ground veal with lean beef, chicken, or stuff with spiced Gouda!"
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lean ground veal
finely chopped fresh parsley
spiced Gouda cheese, cut into strips
1 1/2 cups
seasoned dry bread crumbs
oil for frying
These are really yummy. a good tip is to set the mixture in the fridge, let it firm up a bit and it makes it easier to work with. let them cool down, they are hot!! i dipped mine in spicy mustard, yuuuummy!
If you want to make a great kroket here's how you do it.
Take a roast (beef in my mind is best) cook it in the crockpot for the day (this is why people don't make krokets often its an all day affair) shred the beef, make a roux, throw in some ketjap manis, mustard (i prefer spicy), roll those bad boys into balls (biterballen) or oblong (kroket). To bread them this is a three step process flour, egg, then bread crumbs. Deep fry. A sign of a good kroket is the breading is separated from the filling after its cooked. There is no true recipe for krokets taste your way through. If you don't like the way it tastes change it.
croqetten normally are made from cheep meat that needs to stew for a long time and will then fall apart in to strings of meat. ground beef is faster but they are even yummer with the stewed meat. when you make them into meat ball sized balls they are called bitterballen, great for partys with mustard.
This is a delicious recipe. It's super easy, and the veal mixture can be made early and kept in the fridge until you're ready to deep fry. I highly suggest this with some spicy mustard dipping sauce, it complements the sweetness of the Croquetten. I did end up using a couple more tablespoons of flour to make it stick together.
This is not at all like the real dutch Kroketten. First off you need to use roast beef, not ground beef or veal. Cook your roast in a slow cooker for 6 hours untill it easily shreds. you want to cook the roast in beef bullion cubes and water (about 5-10 depending on size of roast )
once your beef is ready and cool. Add about 1-2 tbs of fresh chopped parsley, and 1-2 tbs of thyme, puree half a yellow onion and add to meat mix and a tsp of black pepper. Now to get the real kick that the dutch love you need a spice called " gehaktkruiden" which can be purchased at a dutch foods specialty store. If you cant get this add the paprika, but do try to find this dutch spice as it really does give it the flavor you need. and add to your taste.
Set your beef aside and now make your "bechamel" sauce, in a sauce pan melt 1/3 c of butter, add 1/3 c of flour and mix in 1 c of warm milk ( preferably homo or 2%) add a pinch of salt to taste. this will make a paste that you add to the meat. mix in real well and store in fridge over night.
shape into cylinders, roll in flour and dip in beaten egg then roll in the bead crumb coating, repeat . deep fry and serve with mustard. If you are not serving right away put in freezer and fry them when you need them.
very good, the dutch way is to roll them into round balls and eat with hot mustard-
Growing up, our family traditionally ate these by smashing the warm croquetten on buttered bread. Delicious!
Very flavorful, very tender. Be sure to make them small for ease of turning (my husband made mondo croquettes and they fell apart, but were still good). I also just breaded the croquettes, rather than dredging in flour, then egg, then breadcrumbs.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 339
** Calories from Fat: 160
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