Broodje Kroket
A bread roll filled with a Dutch 'kroket' (croquette), a deep-fried roll filled with a thick ragout.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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The Kroket, and therefore the Broodje Kroket, evolved from French haute cuisine. Croquettes were originally created as a way to use leftover meat and vegetables, coated in breadcrumbs and fried. This culinary concept was embraced and adapted in the Netherlands, becoming a popular and accessible snack.
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The Broodje Kroket is a quintessential Dutch snack food, deeply ingrained in the national culinary culture. It's seen as a quick, affordable, and comforting meal often enjoyed on the go or as a satisfying lunch.
Snack Culture
The Broodje Kroket is a perfect example of the Dutch 'snack culture,' where deep-fried snacks are readily available and enjoyed at various times of the day. It is frequently consumed at snack bars (snackbar), train stations, and sporting events.
Automatiek Vending Machines
The 'automatiek' (vending machine selling hot snacks) is a uniquely Dutch institution, and the kroket is a staple offering. This showcases the convenience and accessibility of the snack.
Family Tradition
While often purchased as fast food, homemade kroketten are also a tradition in some families, particularly during special occasions or holidays. The process of making them from scratch can be a cherished family activity.
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The Broodje Kroket offers a savory and satisfying combination of textures and flavors. The creamy, meaty interior of the kroket contrasts perfectly with the crispy exterior and the soft, yielding bread roll.
The primary flavor comes from the kroket filling, which typically consists of a thick ragout made from beef or veal (though chicken, shrimp, and vegetarian versions exist), beef broth, butter, flour, and seasonings like nutmeg, parsley, and sometimes onions and carrots. This creamy mixture is then chilled, rolled into cylinders, coated in breadcrumbs, and deep-fried until golden brown and crispy. The bread roll (broodje) is usually a soft, white bread roll. Mustard, usually Zaanse mustard, is a common condiment that adds a sharp, tangy counterpoint to the richness of the kroket.
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Mustard Pairing
Always opt for Zaanse mustard, a strong, grainy mustard, for the best flavor complement. The tanginess cuts through the richness of the kroket beautifully.
Freshness is Key
Ensure the kroket is freshly fried for optimal crispness and temperature. A soggy kroket diminishes the experience.
Bread Roll Choice
A soft, slightly sweet white bread roll is the traditional choice. Avoid overly crusty bread, as it can overpower the delicate texture of the kroket.
Eating Technique
Be careful when biting into a freshly fried kroket, as the filling can be very hot. Consider taking small bites initially.
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