Kroket

Kroket is a thick beef ragout set firm, breaded and deep-fried into a cylinder with a shattering crust. Breaded, fried croquettes exist across much of Europe under various names and fillings, but the Dutch kroket has its own distinct identity, most often eaten as broodje kroket — tucked whole into a bread roll with a stripe of mustard, rather than served on a plate.

What it really is

A roux-based beef ragout, seasoned and thick enough to set firm once chilled, portions into cylinders and coats in flour, egg and breadcrumbs before frying in hot oil until the crust turns deep golden and crisp. The chilling step before breading matters, since a ragout that's still soft won't hold its shape through the frying process — getting that set right is most of the technical skill in making a good kroket. Once fried, it's classically split and tucked into a plain bread roll, mustard smeared along the length of the roll rather than dipped into separately.

Broodje kroket is the default way most Dutch people actually eat it. While a plated kroket with cutlery exists, particularly at a sit-down restaurant, the sandwich version — the whole hot kroket in a roll, eaten by hand — is the far more common everyday order, especially from snack bars and automats.

How it's served

• Hot, in a bread roll (broodje kroket), mustard smeared along the length.
• On a plate with bread and mustard on the side, for a sit-down version.
• As a snack or light meal, eaten any time of day.

How to write it on the menu

• Flag the wheat, egg, dairy and mustard.
• Say if it's served in a roll or on a plate, since the presentation and eating style genuinely differ.
• Note if it's beef, veal, or another filling, since variations beyond the classic beef ragout exist.

The ingredients, allergens and dietary notes listed here describe a typical recipe. They are not a binding declaration for any particular restaurant: recipes, portion sizes and the products used can differ.