dutch croquetten

Ingredients

• Servings: 8
• 1 pound lean ground veal
• 2 tablespoons butter
• 4 tablespoons all-purpose flour
• 1/2 cup milk
• 1/2 cup chicken broth
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder (optional)
• 1 teaspoon curry powder (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon worcestershire sauce
• 1 teaspoon finely chopped fresh parsley
• 8 ounces spiced gouda cheese, cut into strips (optional)
• 1 egg
• 1/2 cup all-purpose flour
• 2 tablespoons water
• 1 1/2 cups seasoned dry bread crumbs
• 1 cup oil for frying

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• place ground veal in a skillet over medium heat. cook, stirring to crumble, until evenly browned. set aside.
• melt butter in a saucepan over low heat. stir in flour until smooth, and cook for about 2 minutes. gradually stir in milk, then chicken broth to make a smooth thick sauce. add the cooked ground veal, and season with paprika, chili powder, curry powder, salt, pepper , worcestershire sauce, and parsley. stir to blend well. remove from heat, and set aside to cool to room temperature.
• when the meat mixture is cooled and slightly firm, shape into cylinders 3 to 4 inches long, and 1 1 /2 inches wide. if you wish, press a strip of the spiced gouda cheese into the center, making sure it is completely surrounded. in a small bowl, whisk together the egg and water. place bread crumbs on a plate or tray. coat croquettes with flour, then dip in the beaten egg mixture, then roll the croquettes in the crumbs to coat. repeat the coating process if a thicker breading is desired.
• heat oil in a large skillet over medium-high heat. when oil is hot, fry croquettes until golden brown on all sides. if you have a deep-fryer, they can be deep-fried instead. remove to paper towels to drain, and serve hot.