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Dutch Croquetten ( kroketten )


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Dont know if this is known in other countries.



  • 1 pound lean ground veal
  • 2 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1/2 cup chicken broth
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder (optional)
  • 1 teaspoon curry powder (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon finely chopped fresh parsley
  • 8 ounces spiced Gouda cheese, cut into strips (optional)
  • 1 egg
  • 1/2 cup all-purpose flour
  • 2 tablespoons water
  • 1 1/2 cups seasoned dry bread crumbs
  • 1 cup oil for frying

  1. Place ground veal in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside.
  2. 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.
  3. 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.
  4. 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.

We like to serve it with mustard.


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  • 2 weeks later...

I'm going to go ahead and try this recipe. The only difference, is that I'm going to have to substitute the ground veal with ground beef (minced beef). Although, I'll call around to the few butchers in the area to see if I can find any veal before breaking down and changing the recipe (since this sounds best for veal v.s. beef). It'd end up being the first thing I really get to use the deep fryer for too. ;o

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Update:This actually worked out really well. I set out some marinara sauce and my grandparents treated them like meaty cheese sticks. With two pounds of minced (ground) veal and a pound of the Gouda, i was able to make 34 (albeit, the last one or two weren't all that thick in comparison). I tried one myself, extremely tasty. I don't know what else to say about it, to be honest. It's a really good recipe - thanks again, Casa-rama.

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