Ingredients with Measurements:
- 1 cup chopped mushrooms
- 1 cup chopped spinach
- 1/4 cup chopped onion
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup grated Parmesan cheese
- 2 cups breadcrumbs
- 2 eggs, beaten
- Oil for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, pulse the mushrooms and spinach until finely chopped.
2. In a saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened.
3. Add the flour to the saucepan and stir until smooth. Gradually add the milk, stirring constantly until the mixture thickens.
4. Add the chopped mushrooms and spinach to the saucepan, along with the salt, black pepper, and nutmeg. Cook for 5 minutes, stirring occasionally.
5. Remove the saucepan from the heat and stir in the grated Parmesan cheese.
6. Transfer the mixture to a bowl and let it cool to room temperature.
7. Once the mixture has cooled, shape it into small croquettes.
8. Dip each croquette in the beaten eggs, then coat it in breadcrumbs.
9. Heat the oil in a deep fryer or heavy-bottomed pot to 375°F.
10. Fry the croquettes in batches until golden brown, about 2-3 minutes per batch.
11. Remove the croquettes from the oil with a slotted spoon and drain on paper towels.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Oil temperature for frying: 375°F
Serving size:
- Makes approximately 20 croquettes
Nutritional information:
- Calories: 120 per croquette
- Fat: 7g
- Carbohydrates: 10g
- Protein: 4g
Substitutions for ingredients:
- You can use any type of mushrooms you prefer, such as button, cremini, or shiitake.
- You can substitute the spinach with kale or Swiss chard.
- You can use any type of cheese you prefer, such as cheddar or Gouda.
Variations:
- You can add chopped bacon or ham to the mixture for extra flavor.
- You can add chopped herbs such as parsley or thyme for extra freshness.
Tips and tricks:
- Make sure the mixture is completely cooled before shaping into croquettes to prevent them from falling apart.
- Use a slotted spoon to remove the croquettes from the oil to prevent them from getting soggy.
Storage instructions:
- Store the croquettes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the croquettes on a baking sheet and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the croquettes on a platter with a dipping sauce such as aioli or marinara sauce.
- Garnish with chopped herbs or grated Parmesan cheese.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted carrots with honey and thyme
- Grilled asparagus with lemon and Parmesan cheese
Troubleshooting advice:
- If the croquettes are falling apart, try adding more breadcrumbs to the mixture to help bind it together.
Food safety advice:
- Make sure the oil is heated to the correct temperature to prevent the croquettes from getting soggy or greasy.
- Always use caution when frying with hot oil.
Food history:
- Kroket is a Dutch snack that is typically made with mashed potatoes and meat or vegetables, coated in breadcrumbs and fried.
Flavor profiles:
- The mushroom and spinach kroket has a savory and earthy flavor, with a hint of nutmeg and Parmesan cheese.
Serving suggestions:
- Serve as an appetizer or snack with a dipping sauce.
- Serve as a main course with a side salad or roasted vegetables.
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Region: Dutch