kroket

A kroket is a cylindrical, breaded, deep-fried snack with a savory ragout filling, popular in the Netherlands and Belgium. It is closely related to the croquette and typically made from a thick meat ragout bound with béchamel, formed into a cylinder, breaded, and fried. The Dutch form of the word Kroket derives from the French croquette, with the dish becoming widespread in the 20th century.

The classic filling is beef ragout, though variations exist, including veal, chicken, or fish. A vegetarian kroket uses plant-based ragout. A popular variant is the kaas kroket, which contains cheese. Seasonings often include onion, parsley, and pepper, with some recipes adding mushrooms or other vegetables.

Preparation generally involves cooking the ragout, cooling it until firm, shaping into cylinders, coating in flour, beaten egg, and breadcrumbs, then deep-frying in oil at about 170–190°C until evenly golden. It is commonly served with mustard and eaten in a bread roll as a broodje kroket, or with fries, sometimes accompanied by curry sauce in Belgian snack bars.

Kroket is a staple of Dutch snack culture and Belgian fast food, frequently found in snack bars, fritures, and supermarkets as a frozen product. In addition to meat-based versions, there are vegetarian and other regional variations, reflecting different tastes and dietary preferences.