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.
Forkinによるオリジナルレシピ
- 合計時間
- 4 時間 25 分
- 人数
- 4
- 難易度
- 難しい
- 1人分
- 1,133 kcal
アレルゲン情報： 卵、グルテン、乳、マスタードを含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。
下ごしらえ
材料
ragout
- 50 gbutter, unsalted
- 1 個yellow 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 小さじgelatin powder, bloomed in 2 tbsp of cold water
- 0.5 小さじground nutmeg
- 0.5 小さじblack pepper, freshly ground
- 1 小さじsalt
- 2 大さじfresh parsley, finely chopped
breading
- 120 gall-purpose flour, for dredging
- 2 個egg, beaten with 1 tbsp water
- 200 gbreadcrumbs, plain, fine
frying
- 1,000 mlvegetable oil, for frying
assembly
- 4 個soft white roll
- 4 大さじmustard
調理器具
deep_pot · cooking_thermometer · shallow_dish · slotted_spoon · wire_rack · saucepan · cutting_board · knife · whisk
作り方
手順
- 1
In a medium saucepan over medium heat, melt the butter.
約2 分
- 2
Add the minced yellow onion and sauté until softened and translucent, about 5 minutes.
約5 分
- 3
Stir in the all-purpose flour from the ragout group and cook for 2 minutes to form a roux.
約2 分
調理のヒント： Constantly stirring prevents the flour from burning.
- 4
Gradually whisk in the warm beef broth and warm milk until the mixture is smooth.
約3 分
調理のヒント： 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.
約10 分
- 6
Remove from heat and stir in the shredded beef, bloomed gelatin, ground nutmeg, black pepper, salt, and fresh parsley until well combined.
約3 分
- 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.
約3 時間
調理のヒント： 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.
約10 分
調理のヒント： 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.
約5 分
- 10
Coat each ragout log first in flour, then dip in the egg mixture, and finally roll in breadcrumbs until evenly coated.
約10 分
調理のヒント： 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).
約10 分
調理のヒント： 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.
約10 分
調理のヒント： 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.
約2 分
- 14
To serve, slice the soft white rolls open, spread with mustard, and place a hot kroket inside each.
約3 分
1人分
栄養情報
- カロリー
- 1,133.2kcal
- たんぱく質
- 37.2g
- 炭水化物
- 107.7g
- 脂質
- 61.3g
- 食物繊維
- 6.9g
- 糖類
- 11.2g
レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。
おいしく保存
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.