Dutch Kroketten
These delicious chicken kroketten are a labor of love, with tender chicken pieces enveloped in a flavorful, curry-infused buttery mixture. Rolled in a crispy coating of flour, eggs, and breadcrumbs, they fry up to a delightful golden brown. Perfect for a party or special treat, these kroketten will surely be a hit with your friends and family.
— Constant Cookbook
Ingredients
- Below kroketten recipe- will make about 30 and is not suitable for a â€Âcalorie controlled dietâ€Â
- Needed:
- 1 whole chicken
- 250 gr butter
- ½ finely cut onion
- 4 table spoons of currypowder
- Plenty of flour
- Spices as per your taste: chilie flakes- pepper- paprika etc
- Chickenstock skimmed of fat
- Good splash of soya sauce
- 3 whisked eggs
- Plenty of breadcrumbs!!
Instructions
- 1. Boil whole chicken in spiced up(as per taste) and seasoned water and boil for 1 ½ hr (closed lid)
- 2. Remove chicken from stock- let cool down and tear meat into pretty small bite size pieces
- 3. Degrease stock and keep aside
- 4. In same pot âwhich is now empty- melt 250 gr butter
- 5. Add chopped onion and fry until soft
- 6. Add curry powder and once well absorbed by butter add as much flour-spoon by spoon- as mixture can take until just before âcrumbling stageâ
- 7. Add ladle by ladle of stock into mixture until consistency is a bit thicker than say yoghurt
- 8. Add spices and soya as per your taste and be generous
- 9. Put pot in fridge overnight
- 1 whole chicken
- 250 gr butter
- ÃÂÃÂÃÂý finely cut onion
- 4 table spoons of currypowder
- Plenty of flour
- Spices as per your taste: chilie flakes- pepper- paprika etc
- Chickenstock ÃÂâÃÂÃÂÃÂÃÂskimmed of fat
- Good splash of soya sauce
- 3 whisked eggs
- Plenty of breadcrumbs!!
- 1. Boil whole chicken in spiced up(as per taste) and seasoned water and boil for 1 ÃÂÃÂÃÂý hr (closed lid)
- 2. Remove chicken from stock- let cool down and tear meat into pretty small bite size pieces
- 3. Degrease stock and keep aside
- 4. In same pot ÃÂâÃÂÃÂÃÂÃÂwhich is now empty- melt 250 gr butter
- 5. Add chopped onion and fry until soft
- 6. Add curry powder and once well absorbed by butter add as much flour-spoon by spoon- as mixture can take until just before ÃÂâÃÂÃÂÃÂÃÂcrumbling stageÃÂâÃÂÃÂÃÂÃÂ
- 7. Add ladle by ladle of stock into mixture until consistency is a bit thicker than say yoghurt
- 8. Add spices and soya as per your taste and be generous
- 9. Put pot in fridge overnight
- Next day:
- Put 2 oven trays next to another -1 with seasoned flour and one with bread crumbs
- Roll a small handfull of mixture into flour and roll into kroket shape then
- Roll thru whisked eggs then
- Roll thru breadcrumbs.
- Voila
- In deep fat fryer :
- Cook for 6 min in medium hot oil from ÃÂâÃÂÃÂÃÂÃÂfreshÃÂâÃÂÃÂÃÂàuntil nicely golden or from frozen for 10 minutes but ensure fat not too hot otherwise they burn
- BTW you can also roll mixture into pingpong sized balls and serve as savoury snacks
- Enjoy
- Rob
- Next day:
- Put 2 oven trays next to another -1 with seasoned flour and one with bread crumbs
- Roll a small handfull of mixture into flour and roll into kroket shape then
- Roll thru whisked eggs then
- Roll thru breadcrumbs.
- Voila
- In deep fat fryer :
- Cook for 6 min in medium hot oil from âfreshâ until nicely golden or from frozen for 10 minutes but ensure fat not too hot otherwise they burn
- Next day:
- Put 2 oven trays next to another -1 with seasoned flour and one with bread crumbs
- Roll a small handfull of mixture into flour and roll into kroket shape then
- Roll thru whisked eggs then
- Roll thru breadcrumbs.
- Voila
- In deep fat fryer :
- Cook for 6 min in medium hot oil from âfreshâ until nicely golden or from frozen for 10 minutes but ensure fat not too hot otherwise they burn
- BTW you can also roll mixture into pingpong sized balls and serve as savoury snacks
- Enjoy
- Rob
Yield
Serves 15
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