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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.
đ§ Ingredienser
- 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)
đšâđł Instruktioner
- 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.
đĄ Proffstips: 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).
đĄ Proffstips: 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.
đĄ Proffstips: 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.
đĄ Proffstips: 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.
đĄ Proffstips
- âUsing homemade shrimp stock will significantly enhance the flavor.
- âChilling the ragout and the breaded croquettes is crucial for shaping and frying.
- âDouble-breading (flour, egg, breadcrumbs, egg, breadcrumbs) can create an even crispier crust.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.