I would like to find a recipe for Deutch cheese croquettes.?

Question

I tried them when I was in Belgium. I also tried mac and cheese croquettes. I think they call them croquettens or something like that.

I was in German part of Belgium, and yes they have great fried frittens or whatever they call it. The house lady fixed them in two ways, but they all looked squarish and about half-inch thick.

Answer 1

The Dutch ones in Belgium? The real ones are even better.
But, we (the Dutch) eat their "Belgische frieten" (Belgium french fries, which are great btw)

If they were small (length little smaller than a thumb, but thicker) you ate "kroketjes". Got the real Dutch ones on my Dutch site (http://www.jannekes.nl but only if you read Dutch) Just finished translating into English.

The English site is over here: http://www.jannekes.eu and you'll find the kroket-recipes at the potato-section. Together with de potato-croquettes, Dutch herring salad, Frisian carrot-potato stew and a lot more.
(did you know that the name "cookies" came from the Dutch word "koekjes" so you might not miss that entry either :) )

Enjoy and greetings from the Netherlands.



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Answer 2

Dutch Croquetten
Submitted by: Celly
Rated: 4 out of 5 by 4 members Prep Time: 15 Minutes
Cook Time: 10 Minutes Ready In: 25 Minutes
Yields: 8 servings

"This yummy Dutch snack is sure to please! Seasoned veal dumplings are breaded and then fried. Replace ground veal with lean beef, chicken, or stuff with spiced Gouda!"

INGREDIENTS:
1 pound lean ground veal
2 tablespoons butter
4 tablespoons all-purpose flour
1/2 cup milk
1/2 cup chicken broth
1/2 teaspoon paprika
1/2 teaspoon chili powder
(optional)
1 teaspoon curry powder
(optional)
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
1 teaspoon finely chopped
fresh parsley
8 ounces spiced Gouda
cheese, cut into strips
(optional)

1 egg
1/2 cup all-purpose flour
2 tablespoons water
1 1/2 cups seasoned dry bread
crumbs
1 cup oil for frying

DIRECTIONS:
1. Place ground veal in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside.
2. Melt butter in a saucepan over low heat. Stir in flour until smooth, and cook for about 2 minutes. Gradually stir in milk, then chicken broth to make a smooth thick sauce. Add the cooked ground veal, and season with paprika, chili powder, curry powder, salt, pepper , Worcestershire sauce, and parsley. Stir to blend well. Remove from heat, and set aside to cool to room temperature.
3. When the meat mixture is cooled and slightly firm, shape into cylinders 3 to 4 inches long, and 1 1 /2 inches wide. If you wish, press a strip of the spiced Gouda cheese into the center, making sure it is completely surrounded. In a small bowl, whisk together the egg and water. Place bread crumbs on a plate or tray. Coat croquettes with flour, then dip in the beaten egg mixture, then roll the croquettes in the crumbs to coat. Repeat the coating process if a thicker breading is desired.
4. Heat oil in a large skillet over medium-high heat. When oil is hot, fry croquettes until golden brown on all sides. If you have a deep-fryer, they can be deep-fried instead. Remove to paper towels to drain, and serve hot.

Answer 3

Glad you like them.
We, my wife and I together, are probably two of the few people who still make KROKETTEN at home.
I could write down our own recipe, but that would take too long.
I found a kroketten-site for you with all the information:
http://www.coquinaria.nl/english/recipes/Stock/Kroket.htm

Good luck!