Last Updated on November 13, 2019 by Chef Mireille
Kroketten and Bitterballen are two of the most popular street foods in the Netherlands. They are sold out of street side kiosks all throughout the narrow streets of Amsterdam. They are both basically the same thing, except that the bitterballen are shaped into balls while kroketten are shaped into oblong shapes. I have already presented a mixed vegetable bitterballen here. Now it’s ready to present a more classic Vegetarian version. Although meat fillings are the most popular, vegetarian versions do exist, usually potato. These krokets are rolled twice in breadcrumbs, making them super crispy on the outside.
As promised, today I am sharing with you some sights of Amsterdam. You can imagine yourself strolling around Amsterdam biting into these warm krokets. Amsterdam is a great city to visit. Take a canal ferry, visit the famous hideout of Anne Frank or visit the museum of Van Gogh & Rembrandt.
Aardappel Kroketten – Dutch Potato Krokets
Prep Time: 1 hour
Cook Time: 15 minutes
Yield: 4 krokets
Ingredients:
- 2 cups mashed potatoes
- 3 tablespoons butter
- 5 tablespoons grated Gouda (or Edam)
- 1 teaspoon salt
- 3 tablespoons finely chopped chives
- 1/8 teaspoon nutmeg
- 3 eggs
- 3 tablespoons milk
- 1 1/2 cups breadcrumbs
- oil, for deep frying
In a bowl, combine potatoes, butter, cheese, salt, chives and nutmeg. Mix well. Chill in the refrigerator for at least 30 minutes.
In a shallow bowl, whisk together eggs and milk.
Empty breadcrumbs on a plate.
Heat enough oil for deep frying.
Shape potato mixture into 4 4″ logs.
Dip potato oblongs into egg-milk mixture then roll in breadcrumbs. Repeat this step again. Do twice for each kroket. Place in the hot oil and fry until golden brown. Drain on paper towels.
Serve with ketchup, mayonnaise or sweet chile sauce.
So crispy and delicious!
Who can resist this snack?
Potato Krokets
Ingredients
- 2 cups mashed potatoes
- 3 tablespoons butter
- 5 tablespoons grated Gouda or Edam
- 1 teaspoon salt
- 3 tablespoons finely chopped chives
- 1/8 teaspoon freshly grated nutmeg
- 3 eggs
- 3 tablespoons milk
- 1 1/2 cups breadcrumbs
- oil for deep frying
Instructions
- In a bowl, combine potatoes, butter, cheese, salt, chives and nutmeg. Mix well. Chill in the refrigerator for at least 30 minutes.
- In a shallow bowl, whisk together eggs and milk.
- Empty breadcrumbs on a plate.
- Heat enough oil for deep frying.
- Shape potato mixture into 4 4" logs.
- Dip potato oblongs into egg-milk mixture then roll in breadcrumbs. Repeat this step again. Do twice for each kroket. Place in the hot oil and fry until golden brown. Drain on paper towels.
- Serve with ketchup, mayonnaise or sweet chile sauce.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
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Last week I saw a movie which was shot in Amsterdam and looking at your photos, I remember it. These potato krokets have a nice crispy crust and soft insides. Looks so heavenly..
Mir, you said these krokets are rolled twice in breadcrumbs. Did I miss a step? I see you rolled it once in egg and then in breadcrumbs. Regardless, krokets look very crispy.
Where I indicated repeat. Perhaps it wasn’t specific enough. I have elaborated. Thanks
Ok. Got it. Actually came back to check your Q. Beaning waiting for it. If I am correct, it is the one I tasted when we last met. Can’t wait see the recipe..:)
The krokets are crispy and inviting.
So crispy and inviting krokets Mir, love the pics you are sharing from your memory folder. Love them:)
Very inviting and crispy krokets. Love the virtual tour of Netherlands!
Very tempting krokets, i can munch some without any guilt. How crispy they are na.
Stunning krokets for sure, Mir!!
KRokets looks so crispy and delicious.Love the Dutch version.
Krokets (same as French croquettes, right??) look so crispy and delicious. I think my family will love these.
I am having a virtual tour with your posts 🙂 These krokets are something that I would love to eat.