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Member recipe

Dutch kroketten

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Servings

Serves 15

very savoury

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Ingredients

  • Below kroketten recipe- will make about 30 and is not suitable for a “calorie controlled diet”
  • Needed:
  • 1 whole chicken
  • 250 gr butter
  • ½ finely cut onion
  • 4 table spoons of currypowder
  • Plenty of flour
  • Spices as per your taste: chilie flakes- pepper- paprika etc
  • Chickenstock skimmed of fat
  • Good splash of soya sauce
  • 3 whisked eggs
  • Plenty of breadcrumbs!!

Method

    1. 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 –which 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 “crumbling stage” 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
    2. 1 whole chicken 250 gr butter ½ finely cut onion 4 table spoons of currypowder Plenty of flour Spices as per your taste: chilie flakes- pepper- paprika etc Chickenstock –skimmed of fat Good splash of soya sauce 3 whisked eggs Plenty of breadcrumbs!!
    3. 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 –which 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 “crumbling stage” 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
    4. 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 “fresh” until nicely golden or from frozen for 10 minutes but ensure fat not too hot otherwise they burn
    5. BTW you can also roll mixture into pingpong sized balls and serve as savoury snacks
    6. Enjoy Rob
    7. 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 “fresh” until nicely golden or from frozen for 10 minutes but ensure fat not too hot otherwise they burn
    8. 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 “fresh” until nicely golden or from frozen for 10 minutes but ensure fat not too hot otherwise they burn
    9. BTW you can also roll mixture into pingpong sized balls and serve as savoury snacks
    10. Enjoy Rob

Comments, questions and tips

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wartenbergh
29th Sep, 2013
Being Dutch myself, I can guarantee you won't find a kroket like this in Holland. As lovely as curry is, we don't use it in kroketten. Rather than that, the secret to a good kroket lies in a proper, slow and traditional made stock (bouillon) and subtile use of herbs and butter. Obviously, it will give a more smooth taste. Nevertheless, I can imagine a -let's say - curry-lamb kroket can be just as delicious although not Dutch at all. The thing with making a 'kroket' is an endless variation on a theme. See it as a way of making a perfect balanced ragout, covered in egg and breadcrumbs and deep-fried. Asperges with ham and cheese, that proper beef-stock with parsley or fish... Traditional Dutch, a kroket is made of beef 'escalope de boeuf', fine meshed union, parsley, egg yolk and breadcrumbs. Allowing the ragout to stiff up is evenly important, just as good quality oil, the thickness of the kroket (more thick requires longer frying, burning the outer breadcrumbs-hull, etc.) and its own temperature when fried...
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