These would be gone so soon after making these for my family. Thank you for sharing how you make these with veal. In my opinion that makes such a difference. I have attempted these many of times but they just aren’t the same as I remember growing up in Europe. I cannot wait to try this recipe. Thank you again!
Woah, this adds to my insight. It turns out that the croquettes in the Netherlands are quite different from the local Indonesian croquettes that are sold in the local market. Great video, thanks for the recipe.
Seeing alot of questions about how to make sure they are kept best and how to prepare them. Quality wise there is no difference between frying thawed or frozen, halffrozen or whatever. The ragout is quite thick, and the heat from the oil takes about 6-7 minutes when thawed-half frozen. Just add 1-2 minutes if they are straight out of the -18C fridge. Also, dont overcrowd your frying pan, it loses heat too quickly. Maybe the most important thing is to shake the container around in the oil 5-10 seconds a minute. If you don´t some might explode. You can even see in this video, after her first log shaped kroketten 1 burst. If they burst in the oil, good luck cleaning ;). Good luck!
I always make these myself we have them for special occasions its a bit of a process but delicious! But i make an soup base of meat and leek celery onions all the spices its nutritious and delicious.
I tried this with panko and without nutmeg and lemon juice. It tastes great. A bit msg for asian tongue would taste better. Will redo another batch with added cheese. My first batch was a bit soft, i used low protein flour, is that the cause? Or maybe i should have added more flour?
No, you need to deepfry for a crunchy crust... In the Netherlands we do have kroketten that are specifically made for the airfryer.. they have a higher fat content, so that the crust crispens up in the airfryer, but those don't really crisp up in the oven either...
Halo Chef Eva. Thank you for sharing this recipe. My husband is Dutch and also loves kroketten. We are currently staying in PH so I had to make them on my own as they do sell kroketten here. I made a big batch (not your recipe) sometime ago and froze them. I thawed them before cooking but they broke appart when I deep fried them. Should I placed them in the oil while they were still frozen? Also, can I cook them in the oven instead of deepfryng?
Im not sure what the physics are inside the Kroket, but i´ve always learned to make sure you shake your little frying bucket alot during the frying. I think if you don´t shake it around it forms hotspots and the coating casing will ´explode´.
You can use the meat what you like. I make them every 2months. You can also make mashed potatoes crocettes or balls , I put then a little Italian spices in it, that gives a good taste.
I make them every 2 months, about hundred. I don't use milk and Wortesceshire sauce . You can use any sauce, like Maggie, that have a good taste or what you like. Not sweet sauce.
Я очень люблю эти kroketten & bitterballen....теперь я знаю как готовить. Думаю, что очень вкусно! Попробуйте, это вкусно и разнообразие на на праздничном столе. Dank je wel voor een goed recept!!! Ik ga zeker maken.
I think it's an ice cream scooper, but you can make then any size you want (bite size).. with a scooper the sizes are all the same, so they are all done at the same time when you fry them... but you can make them by hand as well, just like forming small meatballs... You can serve any musterd you like, or musterd sauce (which is a mix of mayonnaise and musterd)
I make this recipe all the time! It's super delicious! I only adapt it to my own taste. 😊 I'm about to form all the little balls for twice the amount you made😂 Thank you so much! 🥰
hello, why my croquette when i scoop them then shape them, after 3 minutes they dont keep the shape, they’re melting. eventho i have refrigerated them. thank you
Auliasila Chitriny how long did you refrigerate yours? Also when you mix the roux and the meat make sure the rough is thick. But it should set when refrigerated. Shape and roll while still hard.
Many years ago, I saw a recipe for kroketten that used lean ground beef. Does anyone make them using ground beef instead of cooking and shredding the beef?
you can, just grease it up good, get all those spices and veggies in there a couple minutes later, lower heat, maybe put it a bit up high to reduce stuff a bit faster in the first couple of minutes, then ease off to save some time, but you kind of want to keep it moist and take its time, add some water if needed, there's no real need to get the ground beef a smash burger texture or anything, the crunch comes from the coating of the bitterbal/kroket, the inside can be quite mushy, it's preferred in fact, as long as it's thick enough, which means reducing it. my 2 cents as a Dutchman on using ground beef: i think a kroket/bitterbal should be a bit stringier meat, it's what we're used to, so proper stewing meat is much preferred, the filling should resemble somewhat of a stew regardless i don't see any problem in using a bit of both ground beef and stew though, there's this awesomeness to the stringy meat though as you crack it open, you can't get with just ground.
@@dutchdykefinger Thank you for your response. Our youngest, half Dutch, loves to pick up some bitterballen from time to time and she loves them. I was born in Holland and I have to say that I am not crazy about how mushy they are but I am not a fan of anything too mushy. I made krokets years ago from a recipe I came across and it called for ground beef and I much preferred them. I hope I am not kicked out of the Dutch community :). I suppose I could have read the recipe wrong but I don't remember reading about cooking real roast beef. I hope to try the real thing one of these days.
Risoles are different... They have a skin like a thin pancake and are breaded too... Very heavy stuff... Kroketten are just made of meat in what is called a ragout here in the Netherlands and that is breaded. Some use gelatine in the ragout so it is almost liquid when fried (and dangerous!!!). It is great! I love it!
I lived in Amsterdam many years ago. I can confirm.. this recipe is in fact Better than anything i had. It is fantastic! Many thanks.
These would be gone so soon after making these for my family. Thank you for sharing how you make these with veal. In my opinion that makes such a difference. I have attempted these many of times but they just aren’t the same as I remember growing up in Europe. I cannot wait to try this recipe. Thank you again!
I am dutch but living in Prague, what I miss are the dutch snacks. Thanks for sharing, I will surely try it.
Van Dobben croquettes in Holland are the best I ever had
Woah, this adds to my insight. It turns out that the croquettes in the Netherlands are quite different from the local Indonesian croquettes that are sold in the local market. Great video, thanks for the recipe.
Seeing alot of questions about how to make sure they are kept best and how to prepare them. Quality wise there is no difference between frying thawed or frozen, halffrozen or whatever. The ragout is quite thick, and the heat from the oil takes about 6-7 minutes when thawed-half frozen. Just add 1-2 minutes if they are straight out of the -18C fridge. Also, dont overcrowd your frying pan, it loses heat too quickly. Maybe the most important thing is to shake the container around in the oil 5-10 seconds a minute. If you don´t some might explode. You can even see in this video, after her first log shaped kroketten 1 burst. If they burst in the oil, good luck cleaning ;). Good luck!
I always make these myself we have them for special occasions its a bit of a process but delicious! But i make an soup base of meat and leek celery onions all the spices its nutritious and delicious.
I made some and eating them right now! 😋 Dankjewel! 👍
I tried this with panko and without nutmeg and lemon juice. It tastes great. A bit msg for asian tongue would taste better. Will redo another batch with added cheese. My first batch was a bit soft, i used low protein flour, is that the cause? Or maybe i should have added more flour?
Bitterballen! Couldn't get enough of them when I went to Amsterdam last year.
Hi, in the Netherlands we call the small krokets ‘bitterballen’. Thank you for the recipe!
This one looks really good! I tried making one too but I might try your version next time.
I'm 4 videos in looking on youtube for croquette recipes and still have yet to find one with a final cross cut! Give us the money shot!
Exactly. Im still looking..
I only have one there, hope you found it
Dutch Croquettes (kroketten, Bitterballen)
@@ChefEvaKronenburg where is recipe
0.31
Do you freeze some for later after the flour/egg/breadcrumb step?
That looks really good!
These look delicious. Can they be cooked in the over rather than deep frying?
No, you need to deepfry for a crunchy crust... In the Netherlands we do have kroketten that are specifically made for the airfryer.. they have a higher fat content, so that the crust crispens up in the airfryer, but those don't really crisp up in the oven either...
Halo Chef Eva. Thank you for sharing this recipe. My husband is Dutch and also loves kroketten. We are currently staying in PH so I had to make them on my own as they do sell kroketten here. I made a big batch (not your recipe) sometime ago and froze them. I thawed them before cooking but they broke appart when I deep fried them. Should I placed them in the oil while they were still frozen? Also, can I cook them in the oven instead of deepfryng?
Joy Konings You should be able to cook it in the oven but I like it fried . You don’t need to defrost before frying. I usually fry mine frozen. 😘
@@ChefEvaKronenburg I see now my mistake. I will make some tomorrow using your recipe this time😉 Dank je!
Im not sure what the physics are inside the Kroket, but i´ve always learned to make sure you shake your little frying bucket alot during the frying. I think if you don´t shake it around it forms hotspots and the coating casing will ´explode´.
Fantastisch recept! Dankjewel
I gonna make some this weekend. Chicken is cooking already. 😋
I will try these for my friend's dutch wife!
hmmm...how many "ml" is 1 cup ? ^^
Do you have the matching recipe for puntje? 🙂
In Indonesia we use chicken and mashed potato inside. its really good food, i want to try the original dutch version
You can use the meat what you like. I make them every 2months. You can also make mashed potatoes crocettes or balls , I put then a little Italian spices in it, that gives a good taste.
How much flour and milk does one add?
Hi is the meat weight in your ingredients list before or after cooking?
can you bread them and then freeze them?
and if this is not a good idea, do you bread them while they are still frozen?
Yes, you can bread them and then put them in the freezer. You fry them frozen for about 5 minutes 180 degrees celcius or 350 degrees fahrenheit
Its hard to get wortesceshire sauce in Indonesia, what ingredient that easy to find and similiar to this sauce?
I make them every 2 months, about hundred. I don't use milk and Wortesceshire sauce . You can use any sauce, like Maggie, that have a good taste or what you like. Not sweet sauce.
Я очень люблю эти kroketten & bitterballen....теперь я знаю как готовить. Думаю, что очень вкусно! Попробуйте, это вкусно и разнообразие на на праздничном столе.
Dank je wel voor een goed recept!!! Ik ga zeker maken.
Hi, what is the scoop size for bitterballen and kroketten? What type of mustard should be served w this? TIA
I think it's an ice cream scooper, but you can make then any size you want (bite size).. with a scooper the sizes are all the same, so they are all done at the same time when you fry them... but you can make them by hand as well, just like forming small meatballs... You can serve any musterd you like, or musterd sauce (which is a mix of mayonnaise and musterd)
Looks amazing! Thank you!!
Hello, what is 1 cup of butter in grams?
1 gram is 250 cup
WOW AWESOME I LOVE IT, THANKS 👍👍👍♥️♥️♥️
Hi, do you freeze the left over uncooked or cooked (after fryer)?
uncooked. how would you heat them up then? fried stuff are never crispy if not recently cooked.
@@klauslun thank you. I heat up cooked one in oven toaster or air fryer
thank you i have heard of these now i can make
Great recipe! Thanks!!
I make this recipe all the time! It's super delicious! I only adapt it to my own taste. 😊 I'm about to form all the little balls for twice the amount you made😂 Thank you so much! 🥰
Absolutely correct 😍👌
hello, why my croquette when i scoop them then shape them, after 3 minutes they dont keep the shape, they’re melting. eventho i have refrigerated them. thank you
Auliasila Chitriny how long did you refrigerate yours? Also when you mix the roux and the meat make sure the rough is thick. But it should set when refrigerated. Shape and roll while still hard.
Add gelatine.
First time i saw krokets in noord brabant in 2017, since that time i fell in love with them...
Many years ago, I saw a recipe for kroketten that used lean ground beef. Does anyone make them using ground beef instead of cooking and shredding the beef?
you can, just grease it up good, get all those spices and veggies in there a couple minutes later, lower heat, maybe put it a bit up high to reduce stuff a bit faster in the first couple of minutes, then ease off to save some time, but you kind of want to keep it moist and take its time, add some water if needed, there's no real need to get the ground beef a smash burger texture or anything, the crunch comes from the coating of the bitterbal/kroket, the inside can be quite mushy, it's preferred in fact, as long as it's thick enough, which means reducing it.
my 2 cents as a Dutchman on using ground beef: i think a kroket/bitterbal should be a bit stringier meat, it's what we're used to, so proper stewing meat is much preferred, the filling should resemble somewhat of a stew regardless
i don't see any problem in using a bit of both ground beef and stew though, there's this awesomeness to the stringy meat though as you crack it open, you can't get with just ground.
@@dutchdykefinger Thank you for your response. Our youngest, half Dutch, loves to pick up some bitterballen from time to time and she loves them. I was born in Holland and I have to say that I am not crazy about how mushy they are but I am not a fan of anything too mushy. I made krokets years ago from a recipe I came across and it called for ground beef and I much preferred them. I hope I am not kicked out of the Dutch community :). I suppose I could have read the recipe wrong but I don't remember reading about cooking real roast beef. I hope to try the real thing one of these days.
3hrs??? Can i do this in express pot?? For 30min?
Yes you can. I just don’t have express pit LOL
It's even better when you put in beer.. Nice dark tripple beer.
We also have the same menu in Indonesia, but it's spicier than the Dutch version.... 🌶️😅
Can you please put the measurements please? It has the ingredients but no measurements.
Yes I would love to know the measurements for this please🙏🙏
Exactly how my Mother made these which I forgot how to.
Thanks for your very good instructions.
Very yummy.. Thanks for sharing
Hello, this is the Korean broadcasting Naked World History team. May I use your video as a broadcast material?
in indonesia we called it risol or kroket
Risoles are different... They have a skin like a thin pancake and are breaded too... Very heavy stuff... Kroketten are just made of meat in what is called a ragout here in the Netherlands and that is breaded. Some use gelatine in the ragout so it is almost liquid when fried (and dangerous!!!). It is great! I love it!
Exact taste . Making it again.
bedankt
👍👍
Can you please give the ingredients with measurements. Thanks.
It’s on the description box.
Don't take out some of the bones, take them all out lol might be a bit crunchy otherwise
good video thanks
Excelente Vídeo ♥️♥️
It's not the Dutch "kroket" but the "bitterbal"
I like chicken Crocketts better this one is too much work but it looks 👋👋👍👍😋😋😋👌good
Can you make more dutch food videos? 🙏
Top 👌👍👍👍💚💚💚
Hmmmm....lekker...
Plg np
Kok gosong kroketnya bu??
😄
Lebih enak kroket Indonesia
Dat wordt weer een kostelijke maaltijd