Croquettes

Name: Croquettes
Yield: For 15 to 20 croquettes (or 30 to 40 smaller bitterballen, dutch appetizers)
Cuisine: Irish
Ingredients: 2 bay leaves; a few fresh thyme sprigs; ¼ celeriac, coarsely chopped; 1 large carrot, coarsely chopped; 1 onion, diced; salt to taste; a few black peppercorns; 1 onion, halved (with skin); 1 lb (500 g) boneless beef stew meat; plain toasted or dry bread crumbs; vegetable oil, for deep-frying; 5 or 6 eggs, beaten; plain toasted or dry bread crumbs; soft white bread; prepared hot mustard; ¼ cup plus 3 tbsp (100 ml) sherry (I use medium-sweet); 1 small bunch fresh parsley, chopped; 3 tbsp (50 g) butter; ⅓ cup (50 g) all-purpose flour; freshly grated nutmeg; all-purpose flour; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

For
15 to 20
croquettes (or 30 to 40 smaller , dutch appetizers)

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

My friend Guusje is as fond of croquettes as I am, and she’s very skilled at making them herself. This recipe will yield a large quantity, as it’s a shame to make only a few. Simply freeze the rest of ’em. You can deep fry them straight from the freezer, as it’s done in the snack bar—just fry them a little longer, 6 or 7 minutes. Guus will show us how. Stay tuned.

Ingredients

Europe
Ireland
Snack
Starter
October
Halloween
Winter

Ingredients

Method