Dutch Croquetten
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
51
Spice
60
Sweetness
37
Sourness
36
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
450 g
Ground Veal (lean)2 tbsps
Butter1 cup
All-Purpose Flour1 cup
Milk1 cup
Chicken Broth1 tsp
Paprika1 tsp
Chili Powder (optional)1 tsp
Curry Powder (optional)1 tsp
Salt1 tsp
Pepper1 tsp
Worcestershire Sauce1
Egg2 tbsps
Water1.5 cups
Bread Crumb (seasoned dry)1 cup
Oil (for frying)Directions:
1
Place ground veal in a skillet over medium heat
2
Cook, stirring to crumble, until evenly browned
3
Set aside
4
Melt butter in a saucepan over low heat
5
Stir in flour until smooth, and cook for about 2 minutes
6
Gradually stir in milk, then chicken broth to make a smooth thick sauce
7
Add the cooked ground veal, and season with paprika, chili powder, curry powder, salt, pepper , Worcestershire sauce, and parsley
8
Stir to blend well
9
Remove from heat, and set aside to cool to room temperature
10
When the meat mixture is cooled and slightly firm, shape into cylinders 3 to 4 inches long, and 1 1/2 inches wide
11
If you wish, press a strip of the spiced Gouda cheese into the center, making sure it is completely surrounded
12
In a small bowl, whisk together the egg and water
13
Place bread crumbs on a plate or tray
14
Coat croquettes with flour, then dip in the beaten egg mixture, then roll the croquettes in the crumbs to coat
15
Repeat the coating process if a thicker breading is desired
16
Heat oil in a large skillet over medium-high heat
17
When oil is hot, fry croquettes until golden brown on all sides
18
If you have a deep-fryer, they can be deep-fried instead
19
Remove to paper towels to drain, and serve hot