The croquette recipe from Van Dobben - OhMyFoodness (2024)

Did you know that more than 300 million croquettes are eaten in the Netherlands every year? THREE HUNDRED MILLION. On average that is almost eighteen croquettes per person per year, can you imagine? Although I do enjoy a croquette from time to time, I don't think I can manage eighteen croquettes per year. A few weeks ago I visited Royaan, the manufacturer of Van Dobben and Kwekkeboom, among others. Here we were told everything about croquettes and how to make themlucky meI also received the recipe for Van Dobben's famous beef croquette. And of course I don't want to deprive you of this croquette recipe.

Although a croquette actually only consists of ragout and a breadcrumb layer, the ragout must have a perfect taste. And that is easier said than done because although making ragout is not that difficult (just look here), there is a bit more to the Van Dobben croquette recipe. This means that not just normal butter is usedclarified butterand only fresh ingredients are used, making the croquettes 100% natural. At Royaan, quality comes first and well, you pay a little more for that than for the Euroshopper croquette.

The croquette recipe from Van Dobben - OhMyFoodness (1)

The croquette recipe from Van Dobben - OhMyFoodness (2)

Just a fun fact: master croquette maker Piet Brink inventsatcroquettes from the factory itself. They are all first made by hand and tested (and then adjusted again) until they are good enough to enter the large production mill. On average, one croquette is remade and tested 50 times before it reaches the stores. You would expect that Brink can no longer see croquettes after so many years, but nothing could be further from the truth. He still eats one every day with all his love.

Anyway, time for the recipe. It takes some effort and, above all, patience, but then you get something.

What do you need for the broth?

  • 500 grams of round poulet
  • 1 sprig of fresh parsley
  • 1 carrot cut into pieces
  • 1 ui
  • 1 fresh bay leaf
  • 1 liter water
  • pepper and salt

Place the meat together with the rest of the ingredients in a large saucepan. Bring the water to a boil and then reduce the heat to low. Make a broth from the ingredients, do this for at least three hours andmaximumsix o'clock. Eventually, half of the water will have evaporated and you will be left with half a liter of beef stock. Finally, strain the stock and cut the meat into small pieces. Let the stock cool completely.

What do you need for the croquettes?

  • 500 milliliter runderbouillon
  • 60 grams of clarified butter
  • 60 grams of flour
  • 1 tablespoon of milk
  • 2 eggs
  • 150 grams of fine breadcrumbs
  • 150 grams of coarse breadcrumbs
  • herbs/spices: mace, cinnamon, star anise, nutmeg, four-season pepper
  • Worcestersaus
  • finely chopped fresh parsley

1. Heat the butter in a pan and add the flour. Stir well until the flour is cooked, a mixture will now formroux.

2. Add the cold stock to the roux all at once and keep stirring until a smooth ragout is formed. This may go against all cooking principles, but the idea is to add everything at once. I was able to see it with my own eyes and a nice smooth ragout was indeed created.

3. Carefully stir the meat and parsley into the ragout and let it cook for four minutes. Finally, season the ragout with salt and pepper, the Worcester sauce and the other herbs. Now it comes to tasting because unfortunately master croquette baker Piet Brink did not want to reveal the exact composition and quantities of the herbs. That is the secret of the Van Dobben croquette. It's a pity. As the ragout sets, the flavor diminishes slightly, so it is better to add too many herbs than too little.

4. Let the ragout cool and set for a few hours (preferably overnight) so that you can work with it properly.

The croquette recipe from Van Dobben - OhMyFoodness (3)

The croquette recipe from Van Dobben - OhMyFoodness (4)

The croquette recipe from Van Dobben - OhMyFoodness (5)

Roll croquettes
And now comes the best part: actually making (and eating) the croquettes. Make sure you have three containers ready: one with the fine breadcrumbs, one with the coarse breadcrumbs and one with the eggs that have been lightly beaten with the milk.

1. Using an ice cream scoop, scoop a large ball of ragout into your hands and roll it into a ball. Roll the ball of ragout in the fine breadcrumbs so that it is completely covered with a thin layer of flour. Pat off the excess breadcrumbs.

2. Roll out the ragout on a clean work surface to the desired shape. Please note: Van Dobben croquettes are short and thick.

3. Then roll the croquette into the egg mixture with your left hand and then immediately transfer it to the container with coarse breadcrumbs. Use your right hand to coat the croquette with a layer of coarse breadcrumbs and tap off the excess again.

4. Heat the deep fryer to 180°C and fry the croquette for about five minutes until golden brown and done.

Let's be honest: these Van Dobben croquettes are much tastier than the cheap croquettes. The ragout is wonderfully creamy and the pieces of beef in the croquette are more than welcome.

Did you know that there was so much involved in making a Van Dobben croquette?

The croquette recipe from Van Dobben - OhMyFoodness (6)

The croquette recipe from Van Dobben - OhMyFoodness (7)

The croquette recipe from Van Dobben - OhMyFoodness (2024)


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