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Dutch Croquetten

Dutch Croquetten

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Celly

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!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 595 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

ROSANNACANADA
17
2/27/2004

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!

michellezevenaar
14
8/5/2008

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.

npecsok
10
3/31/2009

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.