Ten Fun Facts About the Dutch Croquette - the low countries (2024)

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Ten Fun Facts About the Dutch Croquette - the low countries? ›

Even the name kroket was taken from the French - from croquer, or 'to crunch'. Croquettes gained in popularity in the Netherlands in the 18th century, when French food was all the rage in the Low Lands. And, while their origins are French, what is typically Dutch is the way these treats are consumed today.

Even the name kroket was taken from the French - from croquer, or 'to crunch'. Croquettes gained in popularity in the Netherlands in the 18th century, when French food was all the rage in the Low Lands. And, while their origins are French, what is typically Dutch is the way these treats are consumed today.

They are typically eaten with mustard. We definitely recommend trying a Kroket, but beware not to burn your mouth as they are deep fried! Kroketten come with different ingredients but usually they are made with beef ragout, the luxury versions with veal.

Bitterballen are very similar to the more common croquette (kroketten in Dutch) in ingredients and preparation/cooking methods, as well as flavour, though the larger kroketten have a distinct oblong sausage shape, but with a similar diameter.

Kroketten, or croquettes, originated in French cuisine. The individual-size fried rolls typically consist of a seasoned ground meat mixture coated in breadcrumbs. Other common fillings include cheese, mashed potatoes, vegetables, and fish.

The croquette is not a Dutch, but a French invention. In 1691 the cook of Louis XIV wrote a recipe for 'croquets'. 2. Croquette is derived from the French word 'croquer', which means nibbling.

Although references to “Croquettes” appear in print in the early 18th century, the earliest recipes found in English/American cookbooks date to the early 19th century. There is a vast range of potential ingredients for croquettes — meat, rice, cheese, fish, pasta and vegetables have all been enjoyed in croquette form.

Broodje kroket, a croquette on a bread roll, is sold in restaurants, snack shops, and by street vendors. The popularity of the kroket in the Netherlands is such that even McDonald's sells their version on a bun as "McKroket".

Eminently adaptable and transportable, the croquette can be eaten hot or cold. It's ideal for taking to work, enjoying on a day out in the country or serving as an appetizer or side dish for dinner with friends.

These crispy balls (or patties) of minced meat and vegetables can contain plenty of unwanted — and unexpected — fat and calories, so you need to concoct your croquettes with a little nutritional know-how.

Why are croquettes called croquettes? ›

One of the curiosities is its etymological origin, since it comes from the French word “croquer”, which means to creak and its diminutive, “croquette”. This dish was born in a time of famine in which flour was abundant. They were made to take advantage of leftover meat from stews and stews.

They're generally served as an appetizer or snack food. Most use a thick sauce such as bechamel or brown sauce as the binder, but this recipe takes a tasty shortcut. Egg yolks and grated Parmesan cheese add flavor to the mashed potatoes and make things that much easier.

Nibbled on between meals or used as an appetizer, croquettes are typically served warm accompanied by a dipping sauce or type of mustard.

Some other popular croquettes include the following varieties: Pollo (chicken) Bacalao (codfish) Setas or boletus (mushrooms)

The croquette is usually shaped into a cylinder, disk, or oval shape, and then deep-fried. The croquette (from the French croquer, “to crunch”) has gained worldwide popularity, both as a delicacy and as fast food.”

The croquette originated in France and it was in 1898 that Monsieur Escoffier, the founder of the classical French Cuisine, together with the help of Monsieur Philias Gilbert started to write down the recipe. The classical formulation and procedures were in place.

Poffertjes, a beloved Dutch treat, have a rich history that dates back to the 18th century. Initially, they were made in monasteries and used as a type of communion wafer. Over time, they transformed into the fluffy, sweet mini-pancakes we know today.