Dutch Potato Krokets – Aardappel Kroketten

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?

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Potato Krokets

Prep Time1 hour hr

Cook Time15 minutes mins

Servings: 4 krokets

1x2x3x

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.

Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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