Croquettes the Dutch Way
Dipping into the Dutch culture around Christmas time will inevitably bring you festive gathering where, almost without questions, one can expect certain holiday treats, including one of the most anticipated: the croquettes. These treats, often called "bitterballen" are a meat-based snack, covered with a breaded coating, and deep fried (because, well, why not?). In the Netherlands, you can find these pretty much anywhere, any season. It's been my experience that this is enjoyed mostly during the holidays here in my neck of the woods. You CAN buy them at good quality Dutch specialty stores but they are difficult to find and very expensive. In this blog, I will break down the mystery to making these indulgent treats. (Shhhhhh, they are actually pretty easy to make!!) So let's get started.
Filling
1 1/2 pound Flap meat
2 Sticks salted butter (I showcased Kerigold butter, but I actually believe a regular store brand butter works better).
1 3/4 (approx) All purpose flour
1/3-1/2 cup Dried parsley flakes
Beef bullion (I like the "Better Than Bullion" paste
Coating
Bread crumbs (can use Italian or regular)
Eggs
Step One
Flop about a pound and half flap meat into a dutch oven or deep pot. Cover with about 8 cups of water, 10 bullion cubes or the "Better than Bullion" beef flavored paste. (1 tsp equals 1 cube), and the parsley. A third cup will probably do it, but I sometimes add a bit more. It's preference, really.
Step Two
Using tongs, pull out your meat and shred it. It generally falls apart pretty easily. I use a knife to roughly chop it a bit more, though not TOO fine. Pour your broth into a separate measuring cup. You will be using this in the following steps.
Making the Roux
This is the trickier part, though pretty easy if you follow my input. First, get two sticks of butter and melt it into the same pot you did your meat (I mean, why waste more dishes, right?).
Once melted slowly incorporate about 1 3/4 cup of flour and stir a few minutes to cook the flour taste out a bit. It will look a dry clumpy mess. It's supposed to at this point.
Slowly add a cup of your reserved meat broth. You will see your roux loosen just a bit. Add two more cups of broth, stirring constantly.
NOTE: At this point, I get a small spoon to sample the roux. If it is too salty, add a cup of regular water. At this step you have put in about 4 cups of liquid. Incorporate and give it another little taste.
At this point, I would recommend adding about 1/4 cup of water and alternately a 1/4 cup of broth as you continue to stir constantly....But read the next section first.
* Read Carefully *
Your meat roux will definitely start becoming a looser creamy consistency. At this point, as you drag your wooden spoon through the center of the mixture, the two sides will slowly come together. If it takes several seconds to come together, the roux is too thick.
You know it is done when, as you pull spoon through the center, it comes together to the count of "One, one thousand; Two two thousand". (Sorry that's as technical as I can get. Say it normal, lol, not too slow. Somewhere between the one and two thousand, the sides will come together and you know it's done!) If you feel it got too loose you can always add more flour. The trick is to do this last step slowly)
If it is too loose it will not harden enough to become "balls". That's why I like the phrasing of the one, one thousand two two thousand thing!
Letting The Roux Cool
At this point, mix in your shredded beef. Then pour in a casserole size dish, cover with plastic. Allow to cool and then refrigerate.
The Fun Part
In one bowl, crack about 6 eggs and whisk thoroughly. In another, pour a good portion of bread crumbs. Simply scoop out some of your mixture (which will be harder, resembling a firm paste) and shape into a small ball, no bigger than a golf ball (because, believe me, they grow once you have coated them two times!)
Dip your small ball into the egg mixture (I like to use tongs to keep things cleaner), then roll in bread crumbs. Once you are done rolling the ball into the bread crumbs, gently make sure you lightly roll between your hands to maintain the shape and ensure the bread crumbs have adhered nicely and prevent cracking when frying. Do this with all the balls.
Repeat this process again, dipping each ball into the egg wash and then into the breadcrumbs.
Little point of interest: The shape will technically dictate what your treats will be called. If they are round they are technically "bitterballen". If they are oblong of the same diameter, they are called "croquettes." Honestly, there is not difference in taste or texture. Call them whatever you like!
Fry
Heat regular vegatable oil in a pot until it becomes hot enough that there is a gentle sizzle when the edge of your croquette comes in contact with the oil. (Sorry, I didn't test the temperature. Use your common sense. It's a little like frying french fries.) Remove when They are golden brown.
Enjoy your savory treat dipped into some lovely golden brown mustard.
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