Broodje Kroket
A classic Dutch sandwich featuring a crispy, deep-fried beef croquette nestled in a soft white roll. Served warm with a smear of mustard, it's a beloved comfort food snack or lunch in the Netherlands.
Una recepta original de Forkin
- Temps total
- 4 h 25 min
- Racions
- 4
- Dificultat
- Difícil
- Per ració
- 1.133 kcal
Informació sobre al·lèrgens: pot contenir ous, gluten, llet i mostassa. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
ragout
- 50 gbutter, unsalted
- 1 uyellow onion, finely minced
- 250 gbeef stew meat, cooked and finely shredded or minced
- 60 gall-purpose flour
- 400 mlbeef broth, warm
- 100 mlwhole milk, warm
- 1 ctgelatin powder, bloomed in 2 tbsp of cold water
- 0,5 ctground nutmeg
- 0,5 ctblack pepper, freshly ground
- 1 ctsalt
- 2 csfresh parsley, finely chopped
breading
- 120 gall-purpose flour, for dredging
- 2 uegg, beaten with 1 tbsp water
- 200 gbreadcrumbs, plain, fine
frying
- 1.000 mlvegetable oil, for frying
assembly
- 4 usoft white roll
- 4 csmustard
Estris
deep_pot · cooking_thermometer · shallow_dish · slotted_spoon · wire_rack · saucepan · cutting_board · knife · whisk
Elaboració
Pas a pas
- 1
In a medium saucepan over medium heat, melt the butter.
Uns 2 min
- 2
Add the minced yellow onion and sauté until softened and translucent, about 5 minutes.
Uns 5 min
- 3
Stir in the all-purpose flour from the ragout group and cook for 2 minutes to form a roux.
Uns 2 min
Nota de cuina: Constantly stirring prevents the flour from burning.
- 4
Gradually whisk in the warm beef broth and warm milk until the mixture is smooth.
Uns 3 min
Nota de cuina: Adding warm liquid to the warm roux helps prevent lumps.
- 5
Bring the mixture to a simmer and cook, stirring frequently, until it becomes a very thick paste, about 10 minutes.
Uns 10 min
- 6
Remove from heat and stir in the shredded beef, bloomed gelatin, ground nutmeg, black pepper, salt, and fresh parsley until well combined.
Uns 3 min
- 7
Spread the ragout mixture in a shallow dish, cover with plastic wrap pressed directly onto the surface, and refrigerate for at least 3 hours or until completely firm.
Uns 3 h
Nota de cuina: Chilling overnight is even better for easier handling.
- 8
Once firm, divide the cold ragout into four equal portions and shape each into a log about 10cm (4 inches) long.
Uns 10 min
Nota de cuina: Lightly flour your hands to prevent sticking.
- 9
Set up a breading station with three shallow dishes: one with the breading flour, one with the beaten eggs, and one with the breadcrumbs.
Uns 5 min
- 10
Coat each ragout log first in flour, then dip in the egg mixture, and finally roll in breadcrumbs until evenly coated.
Uns 10 min
Nota de cuina: Use one hand for dry ingredients and the other for wet to keep your fingers from getting caked.
- 11
In a deep pot or fryer, heat the vegetable oil to 180°C (350°F).
Uns 10 min
Nota de cuina: Use a thermometer for accuracy. If you don't have one, a small piece of bread should turn golden brown in about 30 seconds.
- 12
Carefully fry the kroketten in batches of two for 4-5 minutes, or until deep golden brown and crispy.
Uns 10 min
Nota de cuina: Do not overcrowd the pot, as this will lower the oil temperature.
- 13
Remove the fried kroketten with a slotted spoon and drain them on a wire rack.
Uns 2 min
- 14
To serve, slice the soft white rolls open, spread with mustard, and place a hot kroket inside each.
Uns 3 min
Per ració
Nutrició
- Calories
- 1.133,2kcal
- Proteïnes
- 37,2g
- Hidrats de carboni
- 107,7g
- Greixos
- 61,3g
- Fibra
- 6,9g
- Sucre
- 11,2g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store uncooked, breaded kroketten in an airtight container in the refrigerator or freezer.
Reheat cooked kroketten in an oven or air fryer at 180°C (350°F) until hot and crispy.