What You Need to Know About Traditional Dutch Kroketten. (2024)

FAQs

What are Dutch kroketten? ›

The 'kroket' (croquette) is a deep fried roll with meat ragout inside, covered in breadcrumbs. The original Dutch croquette is made from beef or veal, but there are many different flavors like chicken satay, shrimps, goulash or even a vegetarian version.

Whether it's squished onto a lovely piece of white bread, sandwiched in a white bread roll, dipped in mustard, or eaten plain with a side of frietjes, the kroket never disappoints. Enjoy one with a beer, or indeed after one too many beers, and savour its deep-fried goodness.

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.

A bitterbal is a small rond version of a croquette (kroket), but apart from size and shape they are the same and that is why I'm covering them together in this post. Bitterballen and kroketten are made of meat ragout that has been allowed to firm up in the refrigerator and is then breaded and deep-fried.

A stroopwafel (Dutch pronunciation: [ˈstroːpˌʋaːfəl]; lit. 'syrup waffle') is a thin, round waffle cookie made from two layers of sweet baked dough held together by syrup filling. First made in the city of Gouda in South Holland, stroopwafels are a well-known Dutch treat popular throughout the Netherlands and abroad.

A Dutch beef croquette is a delicious deep-fried snack with a crunchy outside and tender meat in gravy on the inside. It is a very popular snack in The Netherlands and is either eaten by itself, or with French fries, or on a soft and fluffy bun!

The croquette finds its origin in France (1705), but has over the years completely settled in the Dutch snack kitchen. Meat croquettes, in particular, are dominant in the Netherlands, but interest in varieties from chicken, vegetable proteins, fish or vegetables has grown.

Cooking Instructions: Preheat oil to 350 degrees F. Place croquettes frozen or partially frozen in oil. Deep-fry for 3-4 minutes or until golden brown. Internal temperature should reach 165 degrees F Hint: If a crispier texture is desired, heat in oven at 350 after frying.

Before potatoes were introduced in Europe hutspot was made from parsnips, carrots, and onions. The dish plays a central role during 3 October Festival in the city of Leiden. Andijviestamppot, raw endive mashed with hot potatoes, served with diced fried spek (a kind of bacon).

The word croquette is French, derived from croquer, meaning 'to crunch'. In the 18th century, it was typically spelled croquet.

What is the Dutch tradition of sandwiches? ›

A typical Dutch lunch will consist of a whole wheat sandwich with cheese or meat, a white sandwich with a sweet topping and a piece of fruit or a small yogurt to round off the meal. Boring? Not with all the choices one has to spruce up a slice of bread!

Kroket means croquette (which is the French name): breaded, deep-fried creamy balls filled with stuff.

Broodje kroket is a popular Dutch sandwich consisting of a deep-fried kroket stuffed inside a soft bread roll or a bun. The sandwich is usually drizzled over with spicy mustard and consumed as a flavorful, comforting midnight snack.

Kroket means croquette (which is the French name): breaded, deep-fried creamy balls filled with stuff.

There's no doubt about it: hagelslag is a traditional Dutch food.

In general, a croquette is a deep-fried ball or roll made with meat, wheat, and vegetables. Rich ingredients like bechamel or mashed potatoes act as binders, and the crisp coating is often made with breadcrumbs.