A few years ago while I was studying abroad in Germany I was lucky enough to get to visit Holland, twice! The first time we went to Amsterdam on a school field trip to attend a media-product-type convention. We stayed there for the weekend and had a fantastic (and crazy) time. Then I went again about a month later to visit my cousin Mercia who lives in a suburb of Amsterdam. We went to museums, walked around the beautiful canals and ate a TON of good food. My personal favorite of the many great things we ate there were the croquettes, or “croquetten”, which consist of meat, usually mixed with potatoes and seasonings, and then breaded and deep-fried until crispy, when they are then served piping hot with a side of mustard. My Theia Anna, who is originally from Holland, told me to try them while I was there and I am so very happy I did! She loves them too, and she recently got a recipe for them from her nephew, and then sent it on over to me. So of course, I made them immediately afterwards, and am now sharing it here. I hope you all enjoy them as much as I do, as they are quite excellent.
- 1 Whole Chicken rinsed and with giblets removed and discarded
- 3 Cups Italian-Style Breadcrumbs
- 1 3 Ounce Packet Instant Garlic Mashed Potatoes
- 4 Eggs beaten
- 3 Tablespoons Butter melted
- 1 Teaspoon Worcestershire Sauce
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Dried Parsley
- 1/2 Teaspoons Ground Cumin
- Several Cups of Oil for frying I used canola oil
- Fill a very large stock pot a little over half full with water and bring it to a boil. Add the chicken to the pot and add more water, if needed, until the water level is about 4 inches from the top of the pot, or until the chicken is just covered with water. Lower the heat to a steady low boil and simmer it for an hour, flipping the chicken over halfway through to ensure that its evenly cooked.
- Remove the chicken from the pot and allow to cool for about 20 minutes. Save the chicken broth and set it aside. Remove the skin from the chicken and discard it. Pick all of the meat off of the bird and throw away the remaining bones, fat and cartilage. Place the meat in a food processor and blend until the meat is smooth and dough-like.
- Put the meat in a large bowl and add the instant mashed potatoes, butter, salt, pepper, cumin, parsley, and worcestershire sauce. Gradually begin stirring in the chicken broth until the mixture is a nice soft dough, but not too crumbly as you don’t want to croquettes falling apart while they’re being deep-fried.
- Flour a flat surface and then roll out the dough into a rectangle so that it is about 2 inches thick. Cut the dough into roughly 2 by 4 inch rectangles. Place the beaten eggs in a medium sized bowl, and place the breadcrumbs in a shallow dish. Begin to heat the oil until it reaches 355 degrees Fahrenheit.
- Dredge the dough rectangles in the breadcrumbs, then in the eggs, and then in the breadcrumbs again, and set on a plate. Do this with all of the rectangles. Then deep fry them in the hot oil, several at a time, depending on the size of your deep fryer, for about 3 to 5 minutes or until they turn a nice, deep golden brown. Remove them with a slotted spoon and place them on a plate lined with paper towels.
- Allow them to cool for 10 minutes, then transfer them to a separate plate and serve them immediately with a side of mustard. If you have leftovers, cover and refrigerate them and then reheat them in the oven for a few minutes so that they stay nice and crunchy on the outside.