Food & Drinks

3x croquettes for the drinks tonight


What is a party without bitterballen (okay, or croquettes)? Nothing, right? Put a large platter of the fried delights down and you know it will be empty in no time. You score extra points if you made them yourself. It takes some time, but it’s really worth it. Dive into the kitchen and turn on the fat. These three croquettes will pop in your fryer tonight. For during drinks or just with a slice of toast and a salad on the couch.

1. Shrimp croquettes

  • 2 shallots
  • chives
  • 125 g butter
  • flour
  • 100 ml white wine
  • 400 ml fish stock
  • salt
  • freshly ground pepper
  • 250 g Dutch shrimp
  • 4 egg whites
  • breadcrumbs

1. Peel and finely chop the shallots. Chop the chives.
2. Melt some butter in the pan and sauté the shallots for about 2 minutes.
3. Gradually add the flour while stirring and let it ‘cook’. Deglaze with the white wine.
4. Add the stock to the mixture and stir well until you get a thickened sauce. Let it simmer on low heat for ten minutes.
5. Stir the shrimp and chives into the sauce and remove the pan from the heat.
6. Pour the ragout into a large baking dish and let it set in the fridge for at least two hours.
7. Form ragout croquettes of 2 x 5 cm. Beat the egg whites in a bowl and place flour and breadcrumbs in two other bowls.
8. First coat the croquettes in flour, then in the beaten egg, and finally in the breadcrumbs.
9. Heat the oil to 180 degrees and fry the croquettes until golden brown and cooked through.

2. Goat cheese croquettes

  • 100 grams butter
  • 120 grams of flour
  • 1 shallot
  • 750 ml vegetable stock
  • 250 grams of soft goat cheese
  • 100 grams of ricotta
  • a bunch of thyme
  • salt and pepper
  • breadcrumbs
  • 4 eggs

1. Peel and finely chop the shallots. Chop the chives.
2. Melt some butter in the pan and sauté the shallots for about 2 minutes.
3. Gradually add the flour while stirring and let it ‘cook’.
4. Add the stock to the mixture and stir well until you get a thickened sauce. Let it simmer on low heat for ten minutes.
5. Crumble the goat cheese and add it bit by bit to the roux. Do the same with the ricotta and the thyme leaves. Season with pepper and salt.
6. Pour the roux into a large baking dish and let it set in the fridge for at least two hours.
7. Form ragout croquettes of 2 x 5 cm. Beat the egg whites in a bowl and place flour and breadcrumbs in two other bowls.
8. First coat the croquettes in flour, then in the beaten egg, and finally in the breadcrumbs.
9. Heat the oil to 180 degrees and fry the croquettes until golden brown and cooked through.

3. Salmon croquettes

  • 1 tbsp olive oil
  • 80 g unsalted butter
  • 1 shallot, finely chopped
  • 80 g flour
  • 1 tbsp dry sherry
  • 500 ml semi-skimmed milk
  • pinch of cayenne pepper
  • 1/2 lemon, the zest + 1 tbsp juice
  • 200 g cooked salmon
  • 1/2 bunch of dill, finely chopped
  • 100 g flour
  • 1 egg, beaten
  • 150 g panko or breadcrumbs
  • oil, for frying

1. Peel and finely chop the shallots. Chop the chives.
2. Melt some butter in the pan and sauté the shallots for about 2 minutes.
3. Gradually add the flour while stirring and let it ‘cook’. Deglaze with the sherry.
4. Add the stock to the mixture and stir well until you get a thickened sauce. Let it simmer on low heat for ten minutes.
5. Season with cayenne pepper and nutmeg.
6. Stir in the lemon juice, the salmon, and the dill.
6. Pour the roux into a large baking dish and let it set in the fridge for at least two hours.
7. Form ragout croquettes of 2 x 5 cm. Beat the egg whites in a bowl and place flour and breadcrumbs in two other bowls.
8. First coat the croquettes in flour, then in the beaten egg, and finally in the panko.
9. Heat the oil to 180 degrees and fry the croquettes until golden brown and cooked through.