Kroketten
Crisp breadcrumbed croquettes with a thick beef ragout filling, set for 4 hours and fried for 15 minutes.
Photograph credit: Croquetas Caseras (7068664101) (image of croquette on Wikidata Q70125) by Jonathan Pincas from Leon, Spain · CC BY 2.0 · Wikimedia Commons
The Method for Kroketten
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Melt the butter in a pan, add the onion and fry for 3 minutes. Stir in the 80 g flour for 2 minutes, then whisk in the stock a little at a time and stir over low heat for 8 minutes until very thick.
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Stir in the beef, nutmeg and salt. Spread in a tray and chill for 4 hours.
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Shape into 12 cylinders with floured hands. Coat in the flour, egg and breadcrumbs, then egg and crumbs again. Chill for 20 minutes.
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Heat the oil to 180°C / 355°F and fry 4 at a time for 3 minutes until deep gold.
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Drain on kitchen paper and serve with the mustard.
Related guide: Prep, cook and total time.
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Keep an Eye on These
- Chill the ragout until stiff.
- Coat twice for a crust that holds.
- Fry a few at a time.
The Short Version
Chill the ragout until it is stiff enough to cut. That is the single most useful instruction for kroketten, the Dutch croquettes with a crisp shell and a soft, creamy beef filling, because a warm ragout will not hold a shape and bursts in the oil.
The filling is a thick roux sauce made with butter, flour and beef stock, mixed with finely chopped cooked beef, onion and nutmeg. It must be very thick, almost a paste, because it loosens in the fat. Spread it in a tray and chill for at least 4 hours or overnight. Work with floured hands to shape cylinders about 8 cm long. They are coated in flour, egg and fine breadcrumbs, and for extra crunch the egg and crumb step is repeated.
Chill again for 20 minutes, then fry in oil at 180°C / 355°F for 3 minutes in batches, until deep gold. Do not crowd the pan. Drain on kitchen paper and serve with mustard and a soft roll. A half formed croquette that splits in the fryer was either not cold enough or not coated twice.
To Go With It
Mustard · Bread rolls · Beer
Keeping Kroketten
Shaped croquettes keep for 1 day in the fridge or freeze for 2 months.
Questions People Ask
How long does Kroketten take to make?
40 minutes of preparation and 15 minutes of cooking, plus 4 hours 20 minutes of Chilling, so allow 5 hours 15 minutes from start to finish. The recipe serves 12.
The Numbers per Serving
No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (how much frying oil the food takes up cannot be known from the recipe). Why some recipes have none.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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