How to Perfectly Fry Your Kroketten
- 1 pound Russet potatoes, peeled and diced
- 3 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 teaspoon nutmeg
- Salt and freshly ground black pepper, to taste
- 1 egg, beaten
- 1 cup plain bread crumbs
- Vegetable oil, for frying
- In a large pot, boil the diced potatoes until they are soft and mashable. Drain and mash with a potato masher or fork until smooth.
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk for 1-2 minutes until it turns golden in color.
- Slowly pour in the milk while whisking constantly to avoid lumps. Add the nutmeg and stir until the mixture thickens, about 2-3 minutes. Season with salt and pepper to taste.
- Add the potato mash to the saucepan with the white sauce and mix well until they combine. Chill the mixture in the refrigerator for at least 1 hour or until it is firm enough to shape.
- Shape the mixture into small cylinders or balls using your hands. Dredge each ball in the beaten egg and then coat them with bread crumbs.
- Heat vegetable oil in a deep fryer or large pot over medium-high heat to about 350-375°F.
- Carefully drop the kroketten into the hot oil and fry for about 2-3 minutes or until they turn golden brown.
- Remove the fried kroketten using a slotted spoon and drain them on a paper towel-lined plate to remove excess oil.
- Serve the kroketten hot with your favorite dipping sauce.
Kroketten, a Dutch snack food, is a deep-fried crispy delicacy that is a must-try for all food enthusiasts. This mouth-watering snack is made with mashed potatoes and a creamy filling, breaded and fried until golden brown on the outside, with a deliciously warm, soft center. A kroket is typically served with mustard, mayonnaise, or other dipping sauces to balance the richness of the dish.
Making the perfect kroketten at home requires a little bit of effort, but it is totally worth it. Here are some useful tips to help you nail your kroket making game:
Tricks and Tips:
1. Chilling is the key – After mixing the filling, chill it in the refrigerator for a few hours before shaping it. This ensures that the mixture is firm enough to be shaped into perfect cylinders.
2. Choose the right oil – Vegetable oil or peanut oil is ideal for deep frying kroketten, as they have a high smoke point and a neutral flavor that doesn’t interfere with the taste of the filling.
3. Keep the oil hot and consistent – Maintain the oil temperature at 350-375°F, as this allows the kroketten to cook through evenly and prevents the filling from falling apart.
4. Don’t overcrowd the pan – Crowding the fryer or pot with too many kroketten can lower the oil temperature and make the kroketten greasy. Fry them in small batches to ensure the best result.
Now that you know how to make perfect kroketten, it’s time to get frying! Follow our step-by-step instructions and enjoy the crispy and soft, creamy goodness that these snacks have to offer. Happy cooking!