Tuesday, December 21, 2010

Croquettes


A few years ago while I was studying abroad in Germany I was lucky enough to get to visit Holland, twice! The first time we went to Amsterdam on a school field trip to attend a media-product-type convention. We stayed there for the weekend and had a fantastic (and crazy) time. Then I went again about a month later to visit my cousin Mercia who lives in a suburb of Amsterdam. We went to museums, walked around the beautiful canals and ate a TON of good food. My personal favorite of the many great things we ate there were the croquettes, or "croquetten", which consist of meat, usually mixed with potatoes and seasonings, and then breaded and deep-fried until crispy, when they are then served piping hot with a side of mustard. My Theia Anna, who is originally from Holland, told me to try them while I was there and I am so very happy I did! She loves them too, and she recently got a recipe for them from her nephew, and then sent it on over to me. So of course, I made them immediately afterwards, and am now sharing it here. I hope you all enjoy them as much as I do, as they are quite excellent.


Ingredients:

1 Whole Chicken, rinsed and with giblets removed and discarded
3 Cups Italian-Style Breadcrumbs
1 (3) Ounce Packet Instant Garlic Mashed Potatoes
4 Eggs, beaten
3 Tablespoons Butter, melted
1 Teaspoon Worcestershire Sauce
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Dried Parsley
1/2 Teaspoons Ground Cumin
Several Cups of Oil for frying (I used canola oil)


Fill a very large stock pot a little over half full with water and bring it to a boil. Add the chicken to the pot and add more water, if needed, until the water level is about 4 inches from the top of the pot, or until the chicken is just covered with water. Lower the heat to a steady low boil and simmer it for an hour, flipping the chicken over halfway through to ensure that its evenly cooked.


Remove the chicken from the pot and allow to cool for about 20 minutes. Save the chicken broth and set it aside. Remove the skin from the chicken and discard it. Pick all of the meat off of the bird and throw away the remaining bones, fat and cartilage. Place the meat in a food processor and blend until the meat is smooth and dough-like.

Put the meat in a large bowl and add the instant mashed potatoes, butter, salt, pepper, cumin, parsley, and worcestershire sauce. Gradually begin stirring in the chicken broth until the mixture is a nice soft dough, but not too crumbly as you don't want to croquettes falling apart while they're being deep-fried.


Flour a flat surface and then roll out the dough into a rectangle so that it is about 2 inches thick. Cut the dough into  roughly 2 by 4 inch rectangles. Place the beaten eggs in a medium sized bowl, and place the breadcrumbs in a shallow dish. Begin to heat the oil until it reaches 355 degrees Fahrenheit.


Dredge the dough rectangles in the breadcrumbs, then in the eggs, and then in the breadcrumbs again, and set on a plate. Do this with all of the rectangles. Then deep fry them in the hot oil, several at a time, depending on the size of your deep fryer, for about 3 to 5 minutes or until they turn a nice, deep golden brown. Remove them with a slotted spoon and place them on a plate lined with paper towels.


Allow them to cool for 10 minutes, then transfer them to a separate plate and serve them immediately with a side of mustard. If you have leftovers, cover and refrigerate them and then reheat them in the oven for a few minutes so that they stay nice and crunchy on the outside.

9 comments:

  1. Hi Eva - Beautiful photos and such an interesting recipe! I love it!

    Best,
    Veronica

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  2. Thanks Veronica :) It was fairly tedious, but definitely worth it!

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  3. Lady, I'm fascinated by the process that went into creating this recipe - the end product just looks beyond delicious though!

    Honestly, the part that's most overwhelming for me is the deep-frying bit. C'est la vie.

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  4. I have to agree with you about the deep frying bit. I always feel like I'm wasting so much oil, but if I know I'm going to be frying again relatively soon, (within a couple weeks), I'll strain the leftover oil and put it in an airtight container to reuse.

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  5. This is a positively interesting and delicious croquette recipe. I bet they have tasted heavenly.
    Angie

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  6. I love croquettets! I made some recently... but to make them healthier i baked them rather than frying them. Usuall I don't mind giving up a little flavor to make something healthier but I ahve to say, when it comes to croquettes it's not worth it!
    I love amsterdam! While you were there, by any chance did you eat falafel at a place called mao's? SO good. I still think about it.

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  7. No I did not unfortunately, but hopefully I will be able to go back within the next couple of years so I will make sure to check it out. It really is such a beautiful city, especially with all the canals everywhere.

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  8. A similar recipe was a lifesaver at a Christmas party I hosted recently. There's just something about 'crispy and fried' that causes people to stuff themselves as intended.

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  9. Agreed. Crispy appetizers are always popular, as long as they taste good in addition to the crispiness :)

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