Ten Fun Facts About the Dutch Croquette - the low countries (2024)

FAQs

What is the origin of Dutch croquettes? ›

The croquette finds its origin in France (1705), but has over the years completely settled in the Dutch snack kitchen. Meat croquettes, in particular, are dominant in the Netherlands, but interest in varieties from chicken, vegetable proteins, fish or vegetables has grown.

The croquette originated in France and it was in 1898 that Monsieur Escoffier, the founder of the classical French Cuisine, together with the help of Monsieur Philias Gilbert started to write down the recipe.

The croquette is not a Dutch, but a French invention. In 1691 the cook of Louis XIV wrote a recipe for 'croquets'. 2. Croquette is derived from the French word 'croquer', which means nibbling.

A Dutch beef croquette is a delicious deep-fried snack with a crunchy outside and tender meat in gravy on the inside. It is a very popular snack in The Netherlands and is either eaten by itself, or with French fries, or on a soft and fluffy bun!

France. The ragout-filled dish was regarded as a French delicacy. It was first described in a recipe from 1691 by the chef of the French king Louis XIV, using ingredients such as truffles, sweetbreads, and cream cheese. From the 1800s onward, it became a way to use leftover stewed meat.

One of the curiosities is its etymological origin, since it comes from the French word “croquer”, which means to creak and its diminutive, “croquette”. This dish was born in a time of famine in which flour was abundant. They were made to take advantage of leftover meat from stews and stews.

Some other popular croquettes include the following varieties: Pollo (chicken) Bacalao (codfish) Setas or boletus (mushrooms)

These crispy balls (or patties) of minced meat and vegetables can contain plenty of unwanted — and unexpected — fat and calories, so you need to concoct your croquettes with a little nutritional know-how.

croquette. /kroʊˈket/ uk. /krəˈket/ a small, rounded mass of food, such as meat, fish, or potato, that has been cut into small pieces, pressed together, covered in breadcrumbs and fried.

What are croquettes filled with? ›

In general, a croquette is a deep-fried ball or roll made with meat, wheat, and vegetables. Rich ingredients like bechamel or mashed potatoes act as binders, and the crisp coating is often made with breadcrumbs.

Even the name kroket was taken from the French - from croquer, or 'to crunch'. Croquettes gained in popularity in the Netherlands in the 18th century, when French food was all the rage in the Low Lands. And, while their origins are French, what is typically Dutch is the way these treats are consumed today.

Carlien M., has an airfryer and tested both methods. She was kind enough to share her results and pictures with us. We are happy to share that the taste of the bitterballen and the krokets were the same when fried by both methods. The crust using the airfryer was a little less crispy than the regular fryer.

Bitterballen are actually Dutch meatballs, a very popular snack served at bars along with beer. Sometimes they are shaped as logs or sometimes as balls.

The Dutch and Flemish Uitsmijter consists of one or more slices of bread topped with fried eggs (one per slice of bread), and can be accompanied by slices of cheese and/or meat (roast beef or ham). The dish is often served as a hearty breakfast.

Bitterballen are one of Holland's favorite snacks. In the early and mid-1900s, they were the housewife's perfect way to transform yesterday's meat leftovers into today's appetizer. Served shaped as a log (kroket) or in bite-size rounds, bitterballen were often served as an aperitif, or tapa, before lunch or dinner.