Introduction
Kroketten, also known as croquettes, are a beloved staple in Dutch cuisine. These delicious deep-fried snacks are usually made with mashed potatoes and meat, fish, or cheese, rolled into a cylindrical shape, and coated in breadcrumbs. While the classic recipe is undeniably delicious, there are endless variations you can try to mix things up. In this article, I’ll share with you ten of my favorite variations on classic kroketten recipes that are sure to elevate your snack game.
Ingredients
For the base:
- 3 cups mashed potatoes
- 1/2 cup flour
- 1/2 cup milk
- 1/4 cup butter
- Salt and pepper to taste
For the fillings:
- Kroketten with Gouda cheese
- Gouda cheese, diced or grated
- Chives, chopped
- Egg and breadcrumbs for coating
- Kroketten with ham
- Ham, diced
- Mustard
- Egg and breadcrumbs for coating
- Kroketten with shrimp
- Shrimp, peeled and deveined
- Parsley, chopped
- Lemon zest
- Egg and breadcrumbs for coating
- Kroketten with mushrooms
- Mushrooms, chopped
- Garlic, minced
- Parsley, chopped
- Egg and breadcrumbs for coating
- Kroketten with beef ragout
- Beef, diced
- Onion, diced
- Carrot, diced
- Celery, diced
- Beef broth
- Flour
- Thyme, chopped
- Bay leaves
- Egg and breadcrumbs for coating
- Kroketten with chicken and leek
- Chicken, diced
- Leek, chopped
- Garlic, minced
- Chicken broth
- Flour
- Parsley, chopped
- Thyme, chopped
- Egg and breadcrumbs for coating
- Kroketten with salmon
- Salmon, cooked and flaked
- Capers, chopped
- Dill, chopped
- Lemon juice
- Egg and breadcrumbs for coating
- Kroketten with goat cheese and spinach
- Goat cheese, crumbled
- Spinach, chopped
- Garlic, minced
- Lemon zest
- Egg and breadcrumbs for coating
- Kroketten with chorizo and manchego cheese
- Chorizo, diced
- Manchego cheese, diced
- Parsley, chopped
- Paprika
- Egg and breadcrumbs for coating
- Kroketten with pulled pork
- Pulled pork, shredded
- BBQ sauce
- Cilantro, chopped
- Red onion, diced
- Egg and breadcrumbs for coating
Instructions
- Mix mashed potatoes, flour, milk, and butter in a bowl until well combined. Add salt and pepper to taste. Cover and chill in the refrigerator until firm enough to shape, at least 1 hour.
- Form the chilled potato mixture into cylindrical shapes, about 3 inches long and 1 inch thick. Place the egg and breadcrumbs in separate bowls.
- To make the filling, cook the ingredient of your choice according to the recipe. Let cool.
- Insert a hole in the center of each potato cylinder with the back of a wooden spoon. Fill the hole with the cooled filling, then seal the cylinder with the potato mixture.
- Dip the kroketten into the beaten egg, then coat with the breadcrumbs.
- Heat the oil in a deep pan over medium heat. Fry the kroketten in batches until golden brown, about 2-3 minutes per side.
- Remove from the pan using a slotted spoon and drain on a paper towel-lined plate.
- Serve hot and enjoy!
Conclusion
Whether you’re a traditionalist or an adventurous eater, there’s a kroketten recipe out there that’s perfect for you. With these ten variations, you’ll have plenty of options the next time you’re craving a crispy, crunchy snack. And don’t be afraid to experiment with your own fillings – the possibilities are endless!