Dutch Croquetten

Rating: 3.7 stars
27 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 2

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!

By Celly
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place ground veal in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside.

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  • Melt butter in a saucepan over low heat. Stir in flour until smooth, and cook for about 2 minutes. Gradually stir in milk, then chicken broth to make a smooth thick sauce. Add the cooked ground veal, and season with paprika, chili powder, curry powder, salt, pepper , Worcestershire sauce, and parsley. Stir to blend well. Remove from heat, and set aside to cool to room temperature.

  • When the meat mixture is cooled and slightly firm, shape into cylinders 3 to 4 inches long, and 1 1 /2 inches wide. If you wish, press a strip of the spiced Gouda cheese into the center, making sure it is completely surrounded. In a small bowl, whisk together the egg and water. Place bread crumbs on a plate or tray. Coat croquettes with flour, then dip in the beaten egg mixture, then roll the croquettes in the crumbs to coat. Repeat the coating process if a thicker breading is desired.

  • Heat oil in a large skillet over medium-high heat. When oil is hot, fry croquettes until golden brown on all sides. If you have a deep-fryer, they can be deep-fried instead. Remove to paper towels to drain, and serve hot.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving:
338.6 calories; 18.6 g protein; 25.4 g carbohydrates; 93.4 mg cholesterol; 595.3 mg sodium. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

ROSANNACANADA
Rating: 4 stars
02/28/2004
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! Read More
Helpful
(18)

Most helpful critical review

blondie77
Rating: 1 stars
05/04/2011
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. enjoy! Read More
Helpful
(37)
27 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
blondie77
Rating: 1 stars
05/04/2011
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. enjoy! Read More
Helpful
(37)
ROSANNACANADA
Rating: 4 stars
02/27/2004
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! Read More
Helpful
(18)
michellezevenaar
Rating: 4 stars
08/05/2008
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. Read More
Helpful
(14)
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beans
Rating: 2 stars
12/03/2011
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. Read More
Helpful
(11)
npecsok
Rating: 5 stars
03/31/2009
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. Read More
Helpful
(10)
Ptbssg
Rating: 5 stars
08/12/2006
very good the dutch way is to roll them into round balls and eat with hot mustard- Read More
Helpful
(8)
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WSILVA
Rating: 5 stars
12/01/2004
Growing up our family traditionally ate these by smashing the warm croquetten on buttered bread. Delicious! Read More
Helpful
(8)
librarylady
Rating: 4 stars
04/01/2006
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. Read More
Helpful
(6)
Melissa
Rating: 4 stars
12/04/2008
I found these very close to what you get in holland i didn't have ground veal so i used ground chicken and they were still very close next time I will use the idea of using stewed meat which should make it similar to what you find there. I banked the croquetten instead of frying them and they were very good. Read More
Helpful
(5)
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