Dutch Chicken Croquettes
These homemade chicken croquettes are a delicious snack that can be enjoyed at any time of the day. Although the origins of
croquettes can be traced back hundreds of years to chefs in France they have become
sought after in many parts of the world. The original croquette recipe is said to have been a beef croquette but as it's appeal spread to a greater audience many new recipes were created and enjoyed. Croquettes or Kroketje as they are called in Dutch have become very popular in the Netherlands and can be enjoyed as a fast food in many varieties in countless snack bars all over the country.
Preparation time: 45 minutes
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Cooking time: at least 150 minutes
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Resting time: at least 8 hours
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Total time needed: at least 11 H 15 minutes
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Grade of Difficulty: standard
Ingredients
for
Dutch Chicken Croquettes
This recipe was inspired by M_the_harlequin. You can find his recipe in German language here.
- 3 chicken breast fillets, approximately 600 gram / 21 oz
- 4 cups chicken stock
- 1 handful of rocket with flowers (optional)
- 2 sprigs of rosemary
- 3 sticks of soup celery
- 2 carrots
- 7 spring onions, chopped into fine rings
- 200 gram / 7 oz unsalted butter
- 200 gram / 7 oz flour
- 150 gram / 5.3 oz bread crumbs
- 1/4 tsp. nutmeg, freshly grated
- 3 cloves of garlic, chopped fine
- 1 small african birds eye chilli, chopped fine
- 2 eggs, whipped
- 2 tbs. plain paprika powder
- 1 tsp. salt and freshly ground black pepper to taste
Directions
- Place chicken breasts, chicken stock, carrots, celery and rocket in a large pot, cover with lid and turn on stove to medium heat
- Once the stock begins to boil, reduce the heat to low and gently simmer the chicken breasts for 2 hours
- Take of the stove, remove chicken breasts and put aside to cool down
- Pour chicken stock through a sieve and measure off 150 ml / 5 oz of the stock for later use
- Once the chicken has cooled down a little, cut the breasts into small cubes
- Add butter to a large pot and slowly melt it, make sure to not let it get to hot
- Add the 150 ml / chicken stock to the melted butter and slowly sieve the flour into the pot while constantly whisking the mixture with an eggbeater till you get a dough with a smooth texture
- Add chicken, spring onions, chilli, nutmeg, salt and pepper and knead all into a smooth dough
- Place dough into a bowl, cover it and place it for at least 8 hours in the fridge, (Overnight will even be better)
- When the dough has rested it should be nice and firm and non sticky
- Add breadcrumbs to a bowl and mix them with the paprika powder
- Add eggs to another bowl, spice them with salt and pepper and whisk them well
- Use golf ball sized pieces of dough and roll them on a moist cutting board into croquettes
Dutch chicken croquettes on blue plate- You should get about 24 croquettes out of the dough
- Next drag the croquettes through the egg mixture and then roll it in the bowl with bread crumbs till it is covered with the crumbs on all sides
- Heat oil in a fryer and deep fry 3 to 5 of the croquettes at a time for about 1 to 2 minutes or till they are golden brown
- Remove the croquettes and serve them straight away or let them cool down for later
We enjoyed them with plain and with homemade mayonnaise, tomato sauce, fermented chili sauce, sweet mustard and a fresh mixed salad.
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