Know what you're eating, thanks to this recipe you can make chicken croquettes yourself. The Dutch know what to do with croquettes and with this recipe you can make your own chicken croquettes from now on. The croquettes are not difficult to make, just turning them requires a little more patience. Making delicious chicken croquettes yourself means knowing exactly what you are eating. Particularly tasty in combination with fries or with mustard on a tip.
Croquettes are a typical Dutch snack. Nowadays you can find these in all kinds of variants in the store and at the snack bar. Not in the mood for chicken croquettes? Then replace the chicken meat with, for example, delicious beef. Another option is to replace the chicken with shrimp (something different than the standard croquette from a pack) or just fish.
Since I can't stand stock because of migraines, I'm actually mainly talking about stock cubes with added yeast and E 621, I made the necessary stock myself. A homemade stock also benefits the taste. When making the stock, you can go in all directions with regard to taste and additions.
The recipe below for making chicken croquettes yourself is sufficient for about 8 large croquettes (Dutch size). The croquettes can also be frozen very well unbaked. Ideal for making a stock (once work, but benefit for longer).
Pan 2x (1 to make the stock, 1x to fry)
Large plate or flat dish
2x deep plate
Fork
Spoon
Kitchen paper
Print Recipe Make chicken croquettes yourself Preparation 3 hours Baking/cooking time 4 min Time 3 hours 4 min Dish:Snack Cuisine:Dutch cuisine Servings:8 Author:anja Ingredients
To make the croquettes yourself, it is necessary that the stock is cold. This prevents the formation of lumps and guarantees delicious croquettes.
Start by melting the butter over medium heat
As soon as the butter starts to brown slightly, add all the flour at once, while continuing to stir with the spoon
Heat the flour/butter mixture for 2 minutes while you keep stirring (it will become a granular and dry mass and that is exactly the intention)
Then pour small splashes of the stock into the mixture while you stir. Only add a new shoot when the liquid has been completely absorbed.
Repeat this until all the stock has been stirred into the mass and the whole is smooth
Add the chopped meat or the shredded chicken together with the parsley and let it heat for another 2 minutes on a low heat and season with some salt and pepper (nutmeg if desired)
Transfer the mixture to a plate on a flat dish and let it set in the fridge for at least 2 hours
Prepare a plate with the breadcrumbs in it
In the other plate, beat the egg with a spoonful of water
Remove the stiffened mixture from the refrigerator, cut out a piece at a time and form a thick roll (croquette) from it
Dip the croquette first in the egg, then in the breadcrumbs, again in the egg and once more in the breadcrumbs. Try to do the process of turning the croquette and dipping into the egg, breadcrumbs as quickly as possible, otherwise the mass will heat up again and it will be impossible to make decent croquettes
Heat the oil in a pan to 180°C and fry a number of croquettes at the same time, depending on the size of your pan. The baking time is approximately 4 minutes
Drain on a sheet of kitchen paper and serve immediately
Do you want fluffed chicken for making these chicken croquettes or these delicious chicken puffs then I have a great tip/lifehack for you:use your mixer for fluffing. You can see how this works in this short video on Facebook.
Are you going to make chicken croquettes yourself with this recipe? Let me know. If you have any questions, you can ask them in the comments.
