Dutch Croquettes (kroketten, Bitterballen)

beef or chicken

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner while pork is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats, while margarine can be a cost-effective alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories, while water is a budget-friendly option.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko provides a lighter texture, while crushed crackers can be more economical.

Boil veal and beef with bay leaf, garlic, black peppercorn, and red onion in cold water until fully submerged.

Cook for 2-3 hours on low heat until meat is tender, then remove meat and save the stock.

Chop the meat and set aside.

Melt a lot of butter in a saucepan and sauté shallots until tender.

Add flour and cook on low heat for about a minute.

Slowly add milk while whisking to avoid lumps, then bring to a low simmer until thickened.

Add black pepper, nutmeg, Worcestershire sauce, and mix well.

Add about 2.5 cups of the saved stock and bring to a boil, then add fresh parsley and lemon juice.

Refrigerate the filling until completely chilled, about an hour or overnight.

Shape the filling into small and large croquettes using an ice cream scoop.

Prepare the coating with plain all-purpose flour, 6 whole eggs, and plain breadcrumbs.

Roll each croquette in flour, then in egg wash, and finally in breadcrumbs.

Fry croquettes in oil at 350°F until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens