Dutch croquettes

Dutch croquettes, or kroketten as we call them, are one of the most loved snacks in the Netherlands. You will find them everywhere in Amsterdam: in neighbourhood snackbars, at train stations, in brown cafes and even at McDonalds, which created its own version called the McKroket. A kroket is a deep fried breaded roll filled with a smooth meat ragout and usually served with a good spoonful of mustard.

The outside is crisp and golden, while the inside is soft, savoury and very hot, so take your time with the first bite. Most classic kroketten are made with beef ragout, and some places serve more luxurious versions with veal. These days you will also find variations with for example satay, goulash, shrimps, cheese, vegetables or chicken, so there is often something for everyone at the counter.

ThingstodoinAmsterdam review: we see kroketten as real Dutch comfort food. They are not fancy and that is exactly the charm. A kroket is perfect as a quick bite between sightseeing stops, after a night out or with a portion of fries when you just feel like an easy meal. If you enjoy rich flavours and do not mind a bit of deep-fried goodness, it is definitely worth trying one or two. If you prefer very light and healthy snacks only, this might not be your best match, but watching locals grab a kroket from the wall is still a fun little cultural moment.

For people who have never eaten a Dutch croquette before, the creamy texture inside can be a surprise. It is more like a thick stew or ragout than a solid piece of meat. It often takes a couple of bites before you really know how you feel about it, just like other typical Dutch foods. Give it a honest try and you might find yourself craving one again later in your trip.

The quickest way to get hold of a kroket is from the famous vending walls in snackbars such as FEBO. You simply put coins or your card in the machine, open a little glass door and take out a freshly stocked kroket that the staff prepares in the kitchen behind the wall. It is a very Dutch mix of efficiency and guilty pleasure and something you should experience at least once while you are in Amsterdam.

Bitterballen

In pubs and bars Dutch croquettes are sold in the form of bitterballen. They are made from the same kind of ragout, but rolled into small round balls and coated with breadcrumbs. Because they are bite sized and served in portions of six or more, they are easy to share with friends around the table.

Bitterballen are the classic warm bar snack to go with beers, wines or soft drinks before or after dinner. You dip them in mustard, try not to burn your tongue on the first one and then watch the plate magically disappear. We often describe them as our lazy version of tapas. If you want to feel like a local in an Amsterdam bar, ordering a portion of bitterballen is one of the easiest ways to start.

Best croquettes in Amsterdam

Ask a random Dutch person which croquettes are the best and two names come up again and again: Kwekkeboom and Van Dobben. Both started as small local shops in Amsterdam and grew into iconic brands that you now see in supermarkets, snackbars and cafes all over the country. For the full experience it is still worth visiting their original shops in the city, where you can taste croquettes in the setting where they became famous.

Kwekkeboom

The Kwekkeboom croquettes originate from a traditional confectioner that opened its first shop in 1900. Over time more shops were added across Amsterdam and Kwekkeboom became known both for its pastries and for its savoury snacks, including rich beef and veal croquettes. The mass produced Kwekkeboom croquettes you see in supermarkets are made by a large snack company these days, but the bakery brand is still very much alive and loved in the city.

In Amsterdam there are several Kwekkeboom locations where you can pick up pastries, cakes and snacks or sit down for coffee and a treat. Some of the classic addresses include:

• Reguliersbreestraat 36, Amsterdam
• Linnaeusstraat 80, Amsterdam
• Ferdinand Bolstraat 119, Amsterdam
• Buikslotermeerplein 152, Amsterdam

Before you visit, it is always a good idea to check their current locations and opening hours on the official website: https://www.kwekkeboom.amsterdam/

Van Dobben

Van Dobben started life as a simple sandwich bar where they began making their own croquettes to serve on bread. The combination of soft white rolls with warm ragout filled croquettes quickly became a hit and the shop grew into a small Amsterdam institution. The famous Van Dobben croquette has been around since 1945 and is now produced on a larger scale so that snackbars and cafes across the Netherlands can serve it.

The original sandwich shop, Eetsalon Van Dobben, is still open today and continues to make croquettes using its own recipe next to a long list of typical Amsterdam sandwiches. It is a lively place where you will find both locals and tourists having lunch at the counter or at small tables.

If you want to try a Van Dobben croquette at the source, you can find the eetsalon here:

Korte Reguliersdwarsstraat 5-7-9, Amsterdam
https://www.eetsalonvandobben.nl/

Dutch croquette recipe

If you are not visiting the Netherlands any time soon, but still feel like tasting Dutch croquettes at home, you can try this recipe that we translated and adapted from the Dutch food blog Uit Paulines Keuken. She visited the company behind the famous Van Dobben kroket and shared the recipe she received, so with a bit of patience you can make your very own Dutch croquettes.

Ingredients

• 500 grams of beef or veal brisket
• 1 liter of water
• Half a liter of beef bouillon (after reducing)
• 60 grams of dairy butter
• 60 grams of flour
• 150 grams of breadcrumbs
• 1 carrot
• 1 onion
• 2 eggs
• 1 spoon of milk
• Pinch of nutmeg
• Dash of Worcestershire sauce
• Handful of fresh parsley
• Optional: bay leaf and a bouillon cube for extra flavour

Step 1: make the bouillon and meat
Put the water in a large pan together with the brisket, chopped carrot, chopped onion, parsley and bay leaf. Add a bouillon cube if you like. Let this gently simmer for about three hours until the meat is very tender and the liquid has reduced to roughly half a liter. Take the meat out, strain the bouillon and let both cool down. Cut the meat into tiny cubes of about one centimeter.

Step 2: cook the ragout
Melt the butter in a pan on medium heat. Add the flour and stir for a few minutes until you have a smooth paste that looks a bit sandy. Slowly pour in the cooled bouillon while you keep whisking, until you have a thick, lump free sauce. Add the chopped meat, some finely cut parsley, nutmeg, a dash of Worcestershire sauce and salt and pepper to taste. Let the mixture cook for a few more minutes while you stir. Spread the ragout on a shallow plate or tray, cover it and leave it in the refrigerator for at least four hours to firm up.

Step 3: shape and coat the croquettes
Put breadcrumbs on one plate. On another plate whisk together the eggs with the spoon of milk. Take a spoonful of the cold ragout, shape it into a small ball and then roll it into an even cylinder. Roll this cylinder through the breadcrumbs, then through the egg mixture and back through the breadcrumbs a second time. Make sure every kroket is fully covered so it will not leak in the fryer. Place the finished croquettes on a tray and let them rest in the refrigerator for at least two more hours.

Step 4: deep fry and serve
Heat frying oil to about 180 degrees Celsius. Carefully lower a few croquettes into the oil at a time and fry them for around five minutes until they are deep golden brown. Let them drain on paper towel and give them a minute to cool slightly. Serve your homemade Dutch croquettes with mustard and enjoy them as a snack or on a slice of bread.

EET SMAKELIJK!