Traditional Dutch Veal Croquettes (Kroketten)
Experience the authentic taste of Dutch cuisine with these Traditional Dutch Veal Croquettes, or Kroketten. Made with tender veal and aromatic herbs, these croquettes are a delightful treat that offer a perfect blend of flavors and textures. Using a combination of fresh ingredients, including wine and spices, these croquettes are enveloped in a crispy breadcrumb coating. Ideal as a savory appetizer enjoyed with mustard or served alongside fries and fresh bread, this recipe also accommodates leftover chicken or turkey for a quick and delicious meal option. Perfect for gatherings or family dinners, Kroketten are sure to impress your guests with their rich flavor and satisfying crunch.
N/A
Servings
400
Calories
18
Ingredients
Ingredients
Fresh veal (or leftover chicken/turkey)
600 g (finely chopped or cut into small pieces)
Salt and pepper
to taste (for seasoning)
Butter
75 g (divided)
Vegetable oil
1 tablespoon (for cooking)
White wine
1/2 cup (to add flavor)
Small onion
1 (finely chopped)
Clove
1 (to infuse flavor)
Bay leaves
2 (for infusion)
Ground nutmeg or mace
1/4 teaspoon (for seasoning)
Parsley
2 sprigs (finely chopped)
Thyme
3/4 teaspoon (for flavoring)
Lemon zest (or juice)
2 teaspoons (for freshness)
Water (or chicken stock)
2 cups (for cooking the meat)
All-purpose flour
40 g (to thicken the sauce)
Cornstarch
as needed (optional for thickening)
Eggs
3 (separated into yolks and whites)
Fine breadcrumbs (or crushed Dutch rusks)
4 cups (for coating)
Vegetable oil
for deep-frying (as needed)
Instructions
1
If using leftover chicken or turkey, chop it finely and set aside. Proceed to Step 3, using stock instead of water, and add the chicken or turkey to the sauce at Step 6.
2
For veal or beef, season the meat with salt and pepper to taste.
3
In a large pan set over medium-high heat, melt 2 tablespoons of butter. Add the veal or beef along with the white wine, onion, clove, bay leaves, nutmeg or mace, parsley, thyme, and lemon zest or juice. Pour in the water (or chicken stock if using poultry). Bring the mixture to a boil, then reduce the heat to low and let it simmer for 45 minutes to an hour, until the meat is tender and the flavors are infused into the broth.
4
Strain the liquid and reserve the stock. Finely chop the meat into small pieces.
5
In the same pan, melt the remaining butter. Stir in the all-purpose flour, letting it cook on low heat for a few minutes without browning. Gradually whisk in the reserved stock, continuing to stir until the sauce thickens and is smooth. Adjust the thickness with additional flour or cornstarch if needed. Once thickened, allow the mixture to cool slightly before mixing in the 3 egg yolks.
6
Incorporate the chopped veal or beef (or poultry) into the sauce, mixing thoroughly. Adjust the seasoning with salt and pepper. The final mixture should be thick and firm.
7
Allow the mixture to cool entirely. Once cooled, shape the mixture into logs approximately 1.5 inches thick and 3 inches long.
8
On a clean, dry chopping board, spread out the fine breadcrumbs. In a separate deep plate, slightly beat the egg whites until only incorporated. Roll each croquette first in the breadcrumbs, then through the egg whites, and back through the breadcrumbs to achieve an even coating. Ensure the croquettes are entirely sealed to prevent bursting while frying.
9
In a deep-fryer or large pot, heat vegetable oil to 180°C (355°F). Fry the croquettes in batches of four or five for about 4 minutes, or until they turn a golden brown color. Remove them with a slotted spoon and drain them on absorbent paper towels.
10
Serve hot with mustard for dipping, alongside crispy French fries or fresh chunks of crusty bread for an authentic Dutch experience.
Nutrition Information
25g
Fat
33g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Traditional Dutch Veal Croquettes?
Also known as Kroketten, these are a savory Dutch snack made with tender veal and aromatic herbs, enveloped in a crispy breadcrumb coating.
What is the main protein used in this recipe?
The primary protein is 600 grams of fresh veal, though beef can also be used.
Can I use leftovers for this recipe?
Yes, you can substitute the veal with leftover chicken or turkey.
How do I prepare the meat if using leftovers?
Chop the leftover poultry finely and add it to the sauce after it has thickened, using chicken stock instead of water.
What aromatics are used to flavor the meat?
The meat is simmered with onion, clove, bay leaves, parsley, thyme, nutmeg or mace, and lemon zest.
What liquid is used for simmering the veal?
A combination of white wine and water or chicken stock is used.
How long should the veal simmer?
The veal should simmer for 45 minutes to an hour until tender.
How is the filling sauce thickened?
The sauce is a roux made from butter and 40 grams of all-purpose flour, combined with reserved cooking stock.
What should I do if the sauce is too thin?
You can adjust the thickness by adding more flour or a bit of cornstarch.
When do I add the egg yolks?
The 3 egg yolks should be mixed in once the thickened sauce has cooled slightly.
What is the desired consistency of the filling?
The final mixture should be thick and firm before shaping.
Do I need to cool the mixture before shaping?
Yes, the mixture must cool entirely before you shape it into croquettes.
What are the dimensions of a standard Kroket?
They should be shaped into logs approximately 1.5 inches thick and 3 inches long.
What is the breading process?
Roll the logs in breadcrumbs, then in slightly beaten egg whites, and then back in the breadcrumbs.
Can I use something other than standard breadcrumbs?
Crushed Dutch rusks are a traditional alternative to fine breadcrumbs for the coating.
Why is the double coating of breadcrumbs important?
It ensures the croquettes are entirely sealed to prevent them from bursting while frying.
What is the correct oil temperature for frying?
The oil should be heated to 180 degrees Celsius or 355 degrees Fahrenheit.
How many croquettes should I fry at once?
Fry them in small batches of four or five to maintain the oil temperature.
How long do the croquettes take to fry?
They take about 4 minutes to achieve a golden brown color.
How should I drain the croquettes after frying?
Remove them with a slotted spoon and let them drain on absorbent paper towels.
What is the traditional way to serve Dutch croquettes?
They are best served hot with mustard for dipping.
What side dishes pair well with Kroketten?
They are typically served with crispy French fries or fresh chunks of crusty bread.
How many calories are in a serving?
Each serving contains approximately 400 calories.
What is the fat content of this recipe?
The recipe contains approximately 25 grams of fat per serving.
How much protein is in the croquettes?
There are 20 grams of protein per serving.
How many carbohydrates are in the recipe?
There are 33 grams of carbohydrates per serving.
How much butter is used in the entire recipe?
A total of 75 grams of butter is used, divided between sauteing and making the roux.
What kind of oil is recommended for frying?
Vegetable oil is recommended for both cooking and deep-frying.
What role does the lemon zest play?
It adds a layer of freshness to the rich, savory meat filling.
How many ingredients are required for this recipe?
This recipe uses 18 specific ingredients to achieve its authentic flavor profile.