Dutch Pepper Croquette is usually shaped into a cylinder, disk or oval shape and then deep-fried. The croquette (from the French croquer, “to crunch”) gained worldwide popularity, both as a delicacy and as a fast food. A croquette is a small bread crumbed fried food roll containing, usually as main ingredients, mashed potatoes, and/or ground meat (beef,veal, turkey or chicken), fish, shellfish, cheese, vegetables, and soaked white bread, egg, spices, onion, and herbs, milk, wine, beer or any of the combination thereof, sometimes with a filling, such as sauteed onions or mushrooms, boiled eggs (or scotch eggs).The croquette is usually shaped into a cylinder, disk or oval shape and then deep-fried. The croquette (from the French croquer, “to crunch”) gained worldwide popularity, both as a delicacy and as a fast food.
Ingredients of Dutch Pepper Croquette:
- 1 cup oil for frying
- 1 1/2 cups seasoned dry bread crumbs
- 2 tablespoons water
- 1/2 cup all-purpose flour
- 1 egg
- 1 teaspoon finely chopped fresh parsley
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1 teaspoon curry powder (optional)
- 1/2 teaspoon chili powder (optional)
- 1/2 teaspoon paprika
- 1/2 cup chicken broth
- 1/2 cup milk
- 4 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 pound lean ground veal
How to make Dutch Pepper Croquette:
- Put ground veal in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside.
- 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 chili powder,paprika, curry powder, Worcestershire sauce,salt, parsley and pepper. Stir to mix well. Remove from heat, and set aside to cool to room temperature.
- 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. Put 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.
- 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.