Traditional Dutch Kroket

7 steps. Take it one step at a time.

1. 01

   Melt the butter in a saucepan

   Melt the butter in a saucepan over medium heat. Sauté the onion until translucent but not browned.

2. 02

   Stir in the flour

   Stir in the flour and cook for 2 minutes to create a roux, making sure it doesn't burn.

   2 min
3. 03

   Gradually whisk in the beef broth, a little

   Gradually whisk in the beef broth, a little at a time, until a very thick and smooth sauce forms.

4. 04

   Fold in the shredded beef, parsley, and nutmeg

   Fold in the shredded beef, parsley, and nutmeg. Season with salt and pepper. Spread the mixture onto a shallow dish, cover with plastic wrap (touching the surface), and refrigerate for at least 3 hours or overnight.

   3 hr
5. 05

   Once the ragout is firm, scoop portions

   Once the ragout is firm, scoop portions and roll them into cylinders (about 8-10 cm long).

6. 06

   Prepare three bowls

   Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each cylinder in flour, then egg, then breadcrumbs. For extra crunch, dip in egg and breadcrumbs a second time.

7. 07

   Heat oil to 180°C

   Heat oil to 180°C (356°F). Fry the croquettes in small batches for 3-5 minutes until deep golden brown. Drain on paper towels.

   5 min