Vegetarian Dutch Kroketten
Delight in the crispy, golden perfection of Vegetarian Dutch Kroketten, a meat-free twist on the beloved Dutch classic! These savory croquettes feature a velvety ragout made from earthy button mushrooms, sweet carrots, and finely chopped onions, perfectly seasoned with a hint of nutmeg and fresh parsley. The mixture is cooled until firm, shaped into bite-sized logs, and coated in a crunchy breadcrumb crust before being fried to irresistible crispness. Perfect as an appetizer, snack, or party treat, these kroketten offer a satisfying blend of creamy and crunchy textures. Serve them hot with a dollop of tangy mustard or your favorite dipping sauce for an authentic Dutch experience. With their rich flavors and universal appeal, these vegetarian croquettes are sure to become a crowd-pleaser in your kitchen!
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Ingredients
- 50 grams Unsalted butter
- 100 grams All-purpose flour
- 500 milliliters Vegetable broth
- 200 grams Button mushrooms, finely chopped
- 50 grams Carrot, finely diced
- 1 medium Onion, finely chopped
- 0.5 teaspoon Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 2 large Eggs
- 200 grams Bread crumbs
- 500 milliliters Vegetable oil, for frying
Directions
Step 1
In a large pan, melt the butter over medium heat. Add the chopped onions, chopped mushrooms, and diced carrot, cooking until the vegetables are soft and the onions are translucent.
Step 2
Sprinkle the flour over the vegetable mixture and stir continuously for about 2 minutes until the flour is fully absorbed.
Step 3
Gradually add the vegetable broth to the pan, stirring constantly to prevent lumps from forming. Cook until the mixture thickens into a smooth, creamy sauce.
Step 4
Season the mixture with nutmeg, salt, black pepper, and chopped parsley. Allow this ragout to cool completely, ideally refrigerating for several hours or overnight to firm up.
Step 5
Once the ragout is firm, shape it into 12 equal-sized logs (about 2 inches long and 1 inch thick).
Step 6
Beat the eggs in a shallow dish. Place the bread crumbs in another shallow dish.
Step 7
Roll each log in the beaten egg and then coat in bread crumbs. Ensure they are well coated for a crispier result.
Step 8
In a deep frying pan, heat the vegetable oil to 175°C (350°F). Carefully fry the kroketten in batches until golden brown and crispy, about 4-5 minutes each.
Step 9
Remove from oil and drain on paper towels to remove excess oil.
Step 10
Serve hot as a snack or appetizer, with mustard or any dipping sauce of your choice.
Nutrition Facts
| Serving size | (1820.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6388.3 |
| Total Fat 569.3g | 0% |
| Saturated Fat 102.1g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 482.7mg | 0% |
| Sodium 5218.6mg | 0% |
| Total Carbohydrate 275.0g | 0% |
| Dietary Fiber 23.7g | 0% |
| Total Sugars 34.8g | |
| Protein 67.0g | 0% |
| Vitamin D 96IU | 0% |
| Calcium 599.9mg | 0% |
| Iron 22.1mg | 0% |
| Potassium 2593.2mg | 0% |
Source of Calories