In Amsterdam, kroketten have long been an economical way of using leftover meat stews and roasts—mixed with gravy, rolled into logs, breaded, and fried—but the snack really took off during WWII, when they became mass-produced as a cheap foodstuff. Since then the kroket has been regarded mostly as a fast-food delicacy, a common item at the vending-machine-style automats around town, where a popular game is wondering what the heck they’re really made of. We say: Don’t overthink it. It’s delicious served the Dutch way, with mustard and (optional) white bread.
Author: Chef Larry Thum
Serves: 8 to 12
To Make the Croquettes
- 1 cup milk
- 1 cup fresh chicken stock (canned broth may be substituted)
- ¼ tsp white pepper
- 2 tsp freshly chopped parsley leaves
- salt, to taste (only if using fresh chicken stock)
- ¼ lb butter
- 1 stalk celery, minced
- 1 cup all-purpose flour
- 1¼ lb cooked chicken meat, ground in food processor
To Make the Breading
- 2 cups milk
- 2 eggs
- ⅛ tsp salt
- 3 cups all-purpose flour or cracker meal
- 3 cups breadcrumbs
To Make the Chicken Gravy
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken stock
- 2 tsp chopped fresh parsley leaves
- pinch white pepper and salt
- salad oil or liquid shortening, for frying
- mashed potatoes, for serving
For the croquette batter
- In a heavy pot, heat the milk and chicken stock on the stove and then add the white pepper, fresh parsley and salt, if needed.
- In a separate heavy pot, melt the butter and add the minced celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the chicken meat and allow to cool.
Breading the croquettes
- Shape 3 oz portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper.
- Next make an egg wash from the milk, eggs and salt. Dip the croquettes in the egg wash and then into the flour and let stand a few minutes.
- Finish breading by dipping the croquettes back in the egg wash and then rolling in breadcrumbs.
For the chicken gravy
- Melt the butter in a 1 or 2 quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce the heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste, (if fresh stock was used).
- Cooking the croquettes
- Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350°F, until golden brown, 2 to 3 minutes. Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy.