Dutch Croquetten

Recipe View In a skillet over medium heat, brown the ground veal, breaking it apart as it cooks. Once browned, remove from heat and set aside. (Approximately 5-7 minutes)

Recipe View In a saucepan, melt the butter over low heat. Whisk in the flour until smooth, creating a roux. Cook for about 2 minutes, stirring constantly. Gradually whisk in the milk, followed by the chicken broth, ensuring a smooth, thick sauce. (Approximately 5 minutes)

Recipe View Add the cooked ground veal to the sauce. Season with paprika, chili powder, curry powder, salt, pepper, and Worcestershire sauce. Stir in the fresh parsley. Mix well to combine. Remove from heat and allow the mixture to cool to room temperature. This will help it firm up for shaping. (Approximately 30-45 minutes cooling time)

Recipe View Once the meat mixture is cooled and slightly firm, shape it into cylinders about 3 to 4 inches long and 1 1/2 inches wide. If using, press a strip of spiced Gouda cheese into the center of each cylinder, ensuring it's completely enclosed by the meat mixture.

Recipe View Prepare your breading station: In a small bowl, whisk together the egg and water. Place the 1/2 cup flour in another bowl. Spread the seasoned dry bread crumbs on a plate or tray. Coat each croquette in flour, then dip it in the egg mixture, and finally, roll it in the bread crumbs, ensuring it is fully coated. For a thicker coating, repeat the egg and bread crumb steps.

Recipe View Heat the oil in a large skillet over medium-high heat until it shimmers. Carefully place the croquettes in the hot oil, ensuring not to overcrowd the pan. Fry until golden brown on all sides, turning as needed. Alternatively, if you have a deep-fryer, you can deep-fry the croquettes until golden brown. (Approximately 5-7 minutes per batch)

Recipe View Remove the fried croquettes from the oil and place them on paper towels to drain any excess oil. Serve hot and enjoy!