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Krokets: recipe illustration
Appetizers & nibbles

Krokets

Crispy croquettes with a melting centre and golden breadcrumb coating, filled with a béchamel and shredded meat. A Dutch inheritance, they are the must-have snack of Curaçao.

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Ingredients

Ingredients

Béchamel

Panure

Spices & seasoning

Optional extras

On the side

Instructions

  1. Sauté the onion and garlic in a frying pan with a drizzle of oil for 5 minutes, then add the ground beef and brown it for 8 minutes, breaking it up as it cooks.
  2. Add the tomato paste, salt, pepper and parsley, stir, and simmer over low heat for 5 minutes, then set aside.
  3. In a saucepan, melt the butter, add the flour and stir for 1 minute, then gradually pour in the milk while whisking until you have a thick béchamel.
  4. Off the heat, stir in the egg yolks and nutmeg, then mix the béchamel into the meat. Spread the mixture in a dish and let it cool in the fridge for 2 hours.
  5. Shape the chilled filling into small logs, then roll them in flour, then beaten eggs, then breadcrumbs.
  6. Heat the oil to 180 °C and fry the krokets for 3 to 4 minutes until a lovely golden colour. Drain and serve hot.

Variations and tips

Prawn version. Replace the meat with finely chopped prawns for a more marine flavour.

Using what's on hand. A well-chilled béchamel holds its shape more easily; otherwise, add grated cheese to the filling for extra binding.

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Original Ecomely recipe.