Tłumaczenie tego przepisu na Twój język... Strona zostanie automatycznie odświeżona.
Hollandse Garnalenkroketten
Crispy on the outside, creamy and rich with succulent Dutch shrimp on the inside, these homemade shrimp croquettes are a beloved Dutch delicacy. Often served as a starter or a snack.
🧂 Składniki
- 80 g Butter
- 100 g All-purpose flour
- 250 ml Milk
- 250 ml Fish or shrimp stock(cold)
- 350 g Hollandse shrimp(peeled)
- 3 leaves Gelatin sheets(about 5g, soaked in cold water)
- 2 large Egg yolks
- 50 ml Heavy cream
- 2 tbsp Fresh parsley(finely chopped)
- to taste Salt
- to taste White pepper
- 1 pinch Cayenne pepper
- 3 Egg whites(for dredging)
- 1 tbsp All-purpose flour(for dredging)
- Breadcrumbs(fine and coarse, for dredging)
- Vegetable oil or peanut oil(for deep frying)
👨🍳 Instrukcje
- 1
Make the ragout: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.
- 2
Gradually whisk in the milk and then the fish/shrimp stock until smooth. Bring to a simmer, stirring, until the mixture thickens.
- 3
Remove from heat. Stir in the soaked and squeezed gelatin sheets until dissolved. Whisk in the egg yolks and heavy cream.
💡 Wskazówki profesjonalistów: Adding egg yolks off the heat prevents them from scrambling. - 4
Gently fold in the peeled shrimp and chopped parsley. Season with salt, white pepper, and cayenne pepper. Taste and adjust seasoning.
- 5
Pour the ragout into a shallow dish or baking pan. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2-3 hours, or preferably overnight, until firm.
- 6
Prepare for breading: Set up three shallow bowls with flour, beaten egg whites, and breadcrumbs (mix fine and coarse for best results).
💡 Wskazówki profesjonalistów: Using both fine and coarse breadcrumbs creates a better crust. - 7
Once the ragout is firm, scoop portions onto a work surface and shape them into croquettes (oval or cylindrical).
- 8
Dredge each croquette first in flour, then dip in egg white, and finally coat thoroughly in breadcrumbs. Place on a parchment-lined baking sheet.
💡 Wskazówki profesjonalistów: Ensure each croquette is fully coated for a crisp exterior. - 9
Chill the breaded croquettes for at least 30 minutes to help the coating set.
- 10
Heat oil in a deep fryer or heavy-bottomed pot to 180°C (350°F). Fry the croquettes in batches for 3-5 minutes, or until golden brown and heated through.
💡 Wskazówki profesjonalistów: Do not overcrowd the fryer, as this will lower the oil temperature. - 11
Remove croquettes with a slotted spoon and drain on paper towels. Serve immediately.
💡 Wskazówki profesjonalistów
- ✓Using homemade shrimp stock will significantly enhance the flavor.
- ✓Chilling the ragout and the breaded croquettes is crucial for shaping and frying.
- ✓Double-breading (flour, egg, breadcrumbs, egg, breadcrumbs) can create an even crispier crust.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add a splash of Pernod or white wine to the ragout for an anise flavor.
- Incorporate finely chopped chives or dill into the ragout.
- Make smaller versions for bitterballen.