Kroketten - Dutch croquettes recipe
Kroketten - Dutch croquettes recipe from smoke_too_much |
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Ingredients600g fresh veal or beef (or use left-over cooked chicken or turkey)75g butter 1 tbsp vegetable oil salt and pepper ½ cup white wine 1 small onion (finely chopped) 1 clove 2 bay leaves ¼ tsp ground nutmeg or mace 2 sprigs parsley (finely chopped) ¾ tsp thyme 2 tsp lemon zest (or a squeeze of lemon juice) 2 cups water (or chicken stock) 40 g all-purpose flour cornstarch 3 eggs (separated into yolks and whites) 4 cups fine breadcrumbs vegetable oil |
Handy HintThese taste amazing with mustard. |
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Method1. Season the meat first with salt and pepper if you're using veal or beef. Add veal, beef or chicken to a large pan, in which you've melted 2 tbsp of butter.2. Add the wine, onion, clove, bay leaves, nutmeg or mace, parsley, thyme, lemon zest or juice and water, using chicken stock instead of water if you're making poultry kroketten. Boil then simmer for up to an hour until the meat is tender and the flavour is intense. 3. Put the stock aside and cut the meat into small pieces. 4. Melt the remaining butter and stir in the flour without letting it brown. Add the stock and stir until the sauce is smooth and thick, adding flour or cornstarch if it needs to be thicker. 5. Cool the mixture and add the 3 egg yolks and mix well. 6. Add the meat and season to taste. The mixture should be thick by now. 7. Allow mixture to cool thoroughly, then cut or separate the thick mixture into fingers about 1½in thick by 3in long. 8. Beat the egg whites, then roll the kroketten through the breadcrumbs which have been spread on a breadboard, then roll them through the egg whites, then through the crumbs again, ensuring the coating is thick and even and there are no meaty bits sticking out. 9. Deep fry until they are golden brown, drain and serve. | |||||||||||||||||||
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