DUTCH CROQUETTEN
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!
Provided by Celly
Categories World Cuisine Recipes European Dutch
Time 25m
Yield 8
Number Of Ingredients 18
Steps:
- Place ground veal in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside.
- 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.
Nutrition Facts : Calories 338.6 calories, Carbohydrate 25.4 g, Cholesterol 93.4 mg, Fat 17.8 g, Fiber 1.4 g, Protein 18.6 g, SaturatedFat 8.7 g, Sodium 595.3 mg, Sugar 2.8 g
POTATO CROQUETTES
Crunchy potato croquettes, a great way to use up leftover mashed potatoes, flatter any meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 6
Number Of Ingredients 7
Steps:
- In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
- Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.
KROKETTEN (DUTCH CROQUETTES)
Croquettes are a fantastic way to use leftovers. For testing we used turkey, but ham, chicken, or roast beef could easily be substituted. A great recipe to have on hand to use extra meat and vegetables from a holiday meal. After frying, the bread crumb outside is crunchy and the savory filling is soft and full of flavor. We tried...
Provided by Lisa 'Gayle' Goff
Categories Other Appetizers
Time 25m
Number Of Ingredients 16
Steps:
- 1. Heat milk in the microwave.
- 2. In a small saucepan, melt butter.
- 3. Stir in flour to make a paste cook for 3 minutes while continually stirring.
- 4. Then gradually mix in hot milk.
- 5. Bring to a boil, lower the heat and simmer for 5 minutes.
- 6. Add salt and pepper to taste.
- 7. Then pour into a bowl to cool.
- 8. Place all remaining filling ingredients into a food processor and pulse until smooth.
- 9. Add to bowl with cool sauce. Stir well to make a thick paste. Taste and season with salt and pepper if needed.
- 10. Prepare coating stations - flour, egg beaten with the milk and bread crumbs into dipping plates.
- 11. Form paste into small logs (like large sausages).
- 12. Then coat with crumb topping. Roll your logs into flour.
- 13. Then dip in egg/milk mixture.
- 14. Then coat with bread crumbs (make sure to thoroughly cover with each of these three steps).
- 15. Preheat oven to 200 degrees and heat oil to about 350 degrees. Cook for 5 to 10 minutes turning halfway through frying.
- 16. Place fried croquettes on a baking sheet. Keep warm in the 200 degree oven until ready to serve.
- 17. You can eat these just as they are or if you want to try it in the Dutch style slice them lengthwise top with mustard (Dijon or brown) and place on a slice of white bread.
- 18. You know you've done well if the filling is separated from the coating after frying.
KROKETTEN
I am just posting this to replace my copy that is on a looseleaf paper. It is an authentic Dutch recipe that makes one big cookie sheet full. (about 85 croquettes)
Provided by Rieke
Categories Dutch
Time 5h6m
Yield 85 croquettes
Number Of Ingredients 15
Steps:
- Mix the spices take 3 tbsp of the spice mis and add 1 tbsp of salt.
- Melt margarine and add onions. Saute till soft.
- Stir in flour.
- Boil broth, parsley, maggi, spice mix and meat in a seperate pan.
- Add margarine mix. Mix till a smooth dough.
- Spread on cookie sheet and put in freezer for 4 hours.
- Roll dough into logs. put in breadcrumbs then in beaten eggs and in bread crumbs again.
- Deep fry for 6 minutes.
- Enjoy!
Nutrition Facts : Calories 74.1, Fat 5.2, SaturatedFat 1, Cholesterol 29.9, Sodium 194, Carbohydrate 5.3, Fiber 0.3, Sugar 0.3, Protein 1.8
DUTCH KROKETTEN
very savoury
Provided by sara66
Time 23h
Yield Serves 15
Number Of Ingredients 0
Steps:
- 1. Boil whole chicken in spiced up(as per taste) and seasoned water and boil for 1 ½ hr (closed lid)
- 2. Remove chicken from stock- let cool down and tear meat into pretty small bite size pieces
- 3. Degrease stock and keep aside
- 4. In same pot âwhich is now empty- melt 250 gr butter
- 5. Add chopped onion and fry until soft
- 6. Add curry powder and once well absorbed by butter add as much flour-spoon by spoon- as mixture can take until just before âcrumbling stageâ
- 7. Add ladle by ladle of stock into mixture until consistency is a bit thicker than say yoghurt
- 8. Add spices and soya as per your taste and be generous
- 9. Put pot in fridge overnight
- 1 whole chicken
- 250 gr butter
- ÃÂÃÂÃÂý finely cut onion
- 4 table spoons of currypowder
- Plenty of flour
- Spices as per your taste: chilie flakes- pepper- paprika etc
- Chickenstock ÃÂâÃÂÃÂÃÂÃÂskimmed of fat
- Good splash of soya sauce
- 3 whisked eggs
- Plenty of breadcrumbs!!
- 1. Boil whole chicken in spiced up(as per taste) and seasoned water and boil for 1 ÃÂÃÂÃÂý hr (closed lid)
- 2. Remove chicken from stock- let cool down and tear meat into pretty small bite size pieces
- 3. Degrease stock and keep aside
- 4. In same pot ÃÂâÃÂÃÂÃÂÃÂwhich is now empty- melt 250 gr butter
- 5. Add chopped onion and fry until soft
- 6. Add curry powder and once well absorbed by butter add as much flour-spoon by spoon- as mixture can take until just before ÃÂâÃÂÃÂÃÂÃÂcrumbling stageÃÂâÃÂÃÂÃÂÃÂ
- 7. Add ladle by ladle of stock into mixture until consistency is a bit thicker than say yoghurt
- 8. Add spices and soya as per your taste and be generous
- 9. Put pot in fridge overnight
- Next day:
- Put 2 oven trays next to another -1 with seasoned flour and one with bread crumbs
- Roll a small handfull of mixture into flour and roll into kroket shape then
- Roll thru whisked eggs then
- Roll thru breadcrumbs.
- Voila
- In deep fat fryer :
- Cook for 6 min in medium hot oil from ÃÂâÃÂÃÂÃÂÃÂfreshÃÂâÃÂÃÂÃÂàuntil nicely golden or from frozen for 10 minutes but ensure fat not too hot otherwise they burn
- BTW you can also roll mixture into pingpong sized balls and serve as savoury snacks
- Enjoy
- Rob
- Next day:
- Put 2 oven trays next to another -1 with seasoned flour and one with bread crumbs
- Roll a small handfull of mixture into flour and roll into kroket shape then
- Roll thru whisked eggs then
- Roll thru breadcrumbs.
- Voila
- In deep fat fryer :
- Cook for 6 min in medium hot oil from âfreshâ until nicely golden or from frozen for 10 minutes but ensure fat not too hot otherwise they burn
- Next day:
- Put 2 oven trays next to another -1 with seasoned flour and one with bread crumbs
- Roll a small handfull of mixture into flour and roll into kroket shape then
- Roll thru whisked eggs then
- Roll thru breadcrumbs.
- Voila
- In deep fat fryer :
- Cook for 6 min in medium hot oil from âfreshâ until nicely golden or from frozen for 10 minutes but ensure fat not too hot otherwise they burn
- BTW you can also roll mixture into pingpong sized balls and serve as savoury snacks
- Enjoy
- Rob
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