A crispy, deep-fried cylinder with a molten beef ragout filling — the beloved Dutch snack grabbed from vending machine walls or served on bread.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper wrapper or plate
Garnishes: mustard
Accompaniments: broodje (bread roll), pickles
Instructions
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1
Melt butter, stir in flour, cook the roux 2 min. Gradually whisk in beef broth until thick.
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2
Add shredded beef, onion, nutmeg, salt, and pepper. Cook 5 min until very thick.
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3
Spread mixture on a parchment-lined tray, cover, refrigerate 3 hours until firm.
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4
Shape into cylinders about 8cm long. Dip in flour, then beaten egg, then breadcrumbs.
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5
Deep-fry at 180°C for 3-4 min until deep golden. Drain on paper towels.
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6
Serve hot with mustard — on a broodje (bread roll) or plain.
Did You Know?
The Netherlands has unique vending machines called automatiek where you can buy hot kroketten 24 hours a day by dropping coins into a slot.
Chef's Notes
Equipment Tips
- saucepan
- baking sheet
- deep fryer
Garnishing
mustard
Accompaniments
broodje (bread roll), pickles
The Story Behind Kroket
The kroket arrived in the Netherlands from French cuisine in the 19th century but was thoroughly Dutchified into a street food icon. FEBO and other automatiek chains made it the ultimate convenience snack, available day and night from heated wall vending machines.
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