Real Recipes From Real Home Cooks ®

kroketten (dutch croquettes)

(2 ratings)
Blue Ribbon Recipe by
Lisa 'Gayle' Goff
Chula Vista, CA

These were some of my favorite treats in Holland and they have vending machines in the streets where you can get them all the time, they even had them at the amusement park!! Mcdonald's in Holland has a McCroquette too! They are not hard at all give them a try. Mix and match the fillings to your liking as long as your stuffing is not too sloppy they should turn out fine.

Blue Ribbon Recipe

Croquettes are a fantastic way to use leftovers. For testing we used turkey, but ham, chicken, or roast beef could easily be substituted. A great recipe to have on hand to use extra meat and vegetables from a holiday meal. After frying, the bread crumb outside is crunchy and the savory filling is soft and full of flavor. We tried them dipped in mustard and on a roll with mustard. Both ways are delicious!

— The Test Kitchen @kitchencrew
(2 ratings)
prep time 20 Min
cook time 5 Min

Ingredients For kroketten (dutch croquettes)

  • 1/4 c
  • 6 Tbsp
    all-purpose flour
  • 1 c
    hot milk
  • 2 1/4 c
    cold leftover meat (roast, pork, chicken, turkey)
  • 1/2 md
  • 1/4 c
    *optional leftover vegetables (corn for the non Dutch tastes because most Dutch consider corn chicken feed and they do not eat it; peas, carrot) (adjust meat to 2 cups if you add vegetables)
  • 1 Tbsp
    Ketjap Manis (sweet soy sauce) see picture below
  • 1 Tbsp
  • 1 Tbsp
  • salt and pepper, to taste
  • 2
    eggs (slightly beaten with milk)
  • 1/3 c
    milk (add to egg mixture)
  • 1 c
    all-purpose flour
  • 2 c
    plain bread crumbs
  • 1 tsp
    each salt and pepper

How To Make kroketten (dutch croquettes)

Test Kitchen Tips
We fried our croquettes for 6 minutes. Start to watch them closely at 5 minutes and fry until golden brown.
  • Heating milk in the microwave.
    Heat milk in the microwave.
  • Melting butter in a saucepan.
    In a small saucepan, melt butter.
  • Stirring in flour.
    Stir in flour to make a paste cook for 3 minutes while continually stirring.
  • Gradually adding hot milk to skillet.
    Then gradually mix in hot milk.
  • Simmering the mixture.
    Bring to a boil, lower the heat and simmer for 5 minutes.
  • Adding salt and pepper.
    Add salt and pepper to taste.
  • Pouring mixture in a bowl to cool.
    Then pour into a bowl to cool.
  • Remaining ingredients added to a food processor.
    Place all remaining filling ingredients into a food processor and pulse until smooth.
  • Pulsed meat mixture added to cooled sauce.
    Add to bowl with cool sauce. Stir well to make a thick paste. Taste and season with salt and pepper if needed.
  • Preparing the dredging stations.
    Prepare coating stations - flour, egg beaten with the milk and bread crumbs into dipping plates.
  • Paste formed into logs.
    Form paste into small logs (like large sausages).
  • Rolling logs in flour.
    Then coat with crumb topping. Roll your logs into flour.
  • Then rolling logs in egg.
    Then dip in egg/milk mixture.
  • Finally rolling logs in bread crumbs.
    Then coat with bread crumbs (make sure to thoroughly cover with each of these three steps).
  • Frying croquettes in oil.
    Preheat oven to 200 degrees and heat oil to about 350 degrees. Cook for 5 to 10 minutes turning halfway through frying.
  • Fried croquettes on a baking sheet to stay warm.
    Place fried croquettes on a baking sheet. Keep warm in the 200 degree oven until ready to serve.
  • Kroketten on a roll with mustard.
    You can eat these just as they are or if you want to try it in the Dutch style slice them lengthwise top with mustard (Dijon or brown) and place on a slice of white bread.
  • Kroketten filling separated from coating after frying.
    You know you've done well if the filling is separated from the coating after frying.