Dutch kroketten (Veal Croquettes) and

Bitterballen (Round croquettes)


250 gr veal convert conversion

1 onion

salt and pepper

25 gr flour convert conversion

30 gr butter convert conversion

2 dl broth convert conversion

(from the boiled veal or cube)

gelatin to set 2 dl water

nutmeg, salt, pepper

1 egg



oil for frying

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Preparation, 1 day in advance:

Cook the (whole piece) veal in 3 dl water with chopped onion, salt and pepper till well cooked.

Melt butter in a saucepan over medium heat, add flour and simmer a minute. Add the (sifted) broth while beating with a whisk. Simmer 5-10 minutes. Remove from heat.

Pull the cooked meat into smaller pieces and combine with the sauce.

Dissolve the gelatin according to the instructions. Stir gelatin and the egg yolk well into the mixture. Spread on a plate and cool overnight in the fridge.

How to prepare:

Make long, not too large, rolls for croquettes or small balls for "bitterballen". Ensure that there are absolutely no cracks in the surface (this will cause the croquettes to burst while baking).

Beat the egg white with 1 tablespoon oil. Coat the croquettes/bitterballen with flour, egg wash and breadcrumbs photo recipe. Let rest in the fridge for 1 hour and repeat the coating with egg and breadcrumbs photo recipe.

Heat the oil to 180C/360F and fry small portions of the croquettes/bitterballs golden brown. Serve the croquettes with white bread and mustard and the bitterballen with a skewer and mustard.

TIP: My experience is that it's best to freeze the croquettes before baking and deepfry while frozen.

First published: April 03, 2012, Netherlands

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