Dutch Croquettes are a favorite “comfort food” in the Netherlands. Often served as a snack, either by themselves or with a simple salad. Basically they are veal dumplings, seasoned and breaded, and then fried. You can also substitute the veal with ground chicken or beef, and this recipe also calls for a slice of spiced Gouda cheese in the center of the meat. Whichever filling you choose, Dutch Croquettes are certain to be a hit with you and yours!
Dutch Croquettes Recipe-
- 1 lb. lean ground veal, ground beef, or ground chicken
- 2 tbsp. salted butter
- 1-1/2 cups all-purpose flour, plus 4 tbsp.
- 1/2 cup milk
- 1/2 cup chicken broth
- 1/2 tsp. paprika
- 1/2 tsp. chili powder
- 1 tsp. yellow curry powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tbsp. Worcestershire sauce
- 1 tsp. fresh parsley, chopped fine
- 1 large egg
- 8 oz. spicy Gouda
- 2 tbsp. water
- 1-1/2 cups seasoned dry bread crumbs
- 1 cup vegetable oil
- Place the ground veal in a heavy duty skillet over medium-high heat. Sauté, stirring and breaking it apart with a wooden cooking spoon to crumble it into bets; Cook and stir until browned evenly all over. Set aside for now.
- In a large skillet or saucepan over low heat, melt the butter. Add and stir in flour, and stir for about 2 minutes or until smooth.
- Now add and stir in the milk, a little at a time, then do the same with the chicken broth. Cook and stir until you have made a thick, smooth sauce.
- Next add and stir in the browned veal and season with chili powder, curry powder, paprika, salt, pepper, Worcestershire sauce, and parsley. Stir well to ensure a thorough blending. Remove the pan from the burner, and set aside to allow it to cool down enough to handle.
- Once your meat mixture is cooled and slightly firm, divide it into 8 equal portions. Flatten each portion out into a rectangle about 6 inches by 4 inches. Slice the Gouda cheese into 8 strips, 4″ long by about 1/2″ thick. Lay a slice of the cheese into the center of each meat patty, aligning it centered in the middle of the 6″ width.
- Now fold the meat up around the cheese slice, forming a cylinder about 4 inches long and 3 inches in diameter. Pinch the seam tight, to ensure it sticks together during the frying to follow.
- Whisk the egg and water together in a small bowl. Spread the bread crumbs out on a tray or platter. Roll the croquettes in the flour, next dip and roll them in the beaten egg mixture, and lastly roll them in the bread crumbs for the outside coating. If you want an even thicker breaded coating, repeat the coating process one more time.
- Heat the oil in a large skillet over medium-high flame. Once your oil is hot, fry the croquettes, turning them until they are a rich, golden brown color all over. Using a slotted spoon, remove them from the skillet and transfer to a paper towel lined tray or platter to drain.
- Serve your Dutch Croquettes while nice and hot, either by themselves as a snack, or with a salad as a meal course.
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