Dutch Language Blog

Dutch Food: Kroketten Recipe Posted by on Feb 21, 2012 in Culture, Dutch Language, Dutch Vocabulary

broodje kroket

Photo Credit: Takeaway

Last week I posted about Maggi Seasoning Sauce and asked for some ideas of what you use the stuff for. I was really impressed with all the suggestions and have even made a list of new things to try it with.

One of our readers, Marcus, mentioned:

If i make my own Dutch “kroketten” or “bitterballen” it is an very important ingredient. in some of the safeways you can buy it. and often at an asian food/ produce store as well.

This got me to thinking that I have never made home-made kroketten or bitterballen. So I went ahead and looked up a recipe and thought I would share it with you. This specific recipe doesn’t mention Maggi but you might want to add some if you attempt these borrelhapjes/tussendoortjes (snacks).

Feeling in the cooking mood? Why not share some photos in our Facebook group of how your kroketten or bitterballen turn out?


Voor +/- 6 kroketten

  • 30g boter
  • 30g bloem
  • 250 g gaar rund- of kalfvlees, in kleine stukjes
  • 2 dl runderbouillon
  • 1 blaadje gelatine (7g), geweekt in koud water
  • peper
  • zout
  • 1 ei
  • +/- 6 eetlepels paneermeel of broodkruim
  • frituurolie

Smelt de boter en roer er bloem door. Voeg beetje voor beetje de bouillon toe en laat de ragout telkens binden. Laat de ragout +/- 5 minuten op een laag vuur garen. Roer er van het vuur af de uitgeknepen gelatine en het vlees door. Bren op smaak met peper en zout. Schenk de ragout in een met koud water omgespoeld diep bord en laat dit in de koelkast opstijven. Klop in een diep bord het ei met 2 eetlepels water los en strooi in een ander bord het paneermeel. Verdeel de ragout in +/- 6 gelijke porties en vorm er met natgemaakte handen kroketten van. Wentel ze door het ei en vervolgens door het paneermeel. Herhaal dit nogmaals. Laat de kroketten +/- 20 minuten opstijven en drogen. Bak de kroketten in de hete olie van 180 C in +/- 5 minuten goudbruin en gaar. Laat ze op keukenpapier uitlekken. Lekker met mosterd.

Eet smakelijk!!

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  1. Sandra:

    Can you translate your recipes into English?

    • heather:

      @Sandra @Sandra – Hi Sandra, sometimes I translate the recipes, sometimes not. This time the post was already quite long. Have you tried using Google translate? You should then be able to get a good grasp of the recipe and you can always ask in the Facebook group for help with any of the words/steps that aren’t quite making sense.

  2. William Hartman:

    The picture of the Kroketten look so good. I haven’t been in Holland for about 20 years. Can you give me the recipe in English?

    If not thanks anyways.

  3. ken clute:

    For + / – 6 croquettes
    30g butter
    30g flour
    250 g cooked beef or veal , cut into small pieces
    2 cups beef stock
    1 sheet of gelatine ( 7g ) , soaked in cold water
    1 egg
    + / – 6 tablespoons breadcrumbs or bread crumbs
    cooking oil
    Melt the butter and stir in flour. Add little by little the stock and let the ragout bind each . Let the ragout + / – 5 minutes thread on a low heat. Stir in the heat of the gelatine and the meat . Bren to taste with salt and pepper. Pour the stew into a deep plate rinsed with cold water and leave in the fridge . Beat the egg in a deep plate with 2 tablespoons water separately and sprinkle the breadcrumbs in another plate . Divide the ragout in + / – 6 equal portions and shape into croquettes with wetted hands . Roll them in the egg and then the breadcrumbs . Repeat this again . Let the croquettes + / – 20 minutes to dry and harden . Fry the croquettes in the hot oil at 180 C + / – 5 minutes until golden brown . Drain on paper towels . Serve with mustard .

  4. Ingrid Perri:

    Ja, Ik kan het nog lezen en verstaan!

  5. Luca:

    Waar heb je de bitterballen in Thailand gevonden? 🙂

  6. Rogier:

    An easier way is to not let the ragout set in the fridge in a soup plate, but put the ragout in a pastry bag (spuitzak) with a broad, even opening. Use the spuitzak to make 6 sausage-like portions and let those set in the fridge. Now all you have to do is roll them in the egg and breadcrumb and fry them.

  7. Femke:

    Thanks voor het recept!! Was erg geslaagd 🙂 Heb er gelijk wat extra gemaakt voor de vriezer!

  8. Carla Powers-Derks:

    Ik doe er altijd wat fijn gesneden ui, een beetje maggi en fijn gesneden peterselie bij en laat dan het geheel stijf worden in de koelkast.