If you like Mac and Cheese, you’ll enjoy this bacon version, with a subtle shallot aroma, rolled into a ball, breaded and deep fried to golden perfection.  It’s crunchy on the outside and warm, creamy, and cheesy on the inside.

Definitely a comfort food, or I should say comfort snack!

WHAT IS KROKET (CROQUETTE)

The other night my kids managed to convince me to eat at a neighborhood burger and brew eatery for some deep-fried mac and cheese bites.  I popped one into my mouth and thought, this was awfully similar to an Indonesian kroket, another dish introduced during the Dutch colonial.

That gave me the inspiration for my next project, especially since the girls are crazy over these little guys.

Croquette is a concoction of potato/ragout and minced meat/seafood and/or vegetable, flavored with onion/shallot and/or herbs such as parsley. It’s shaped into a cylindrical, disk or ball, then breaded and deep fried.

CROQUETTE FROM AROUND THE GLOBE

Croquette is definitely one of the classical dishes that has found a home on just about every continent, well, except Antarctica.  I bet you have tried at least a version of it, whether locally or while travelling.

Let’s take look at some of the notable, regional croquette/kroket:

• Japanese korokke is made mostly of mashed potato and mixed with vegetable. Sometimes a little meat is added for texture, then shaped into an oval disk before breaded in panko and deep fried.  This version is often served with Tonkatsu sauce.  Believe it or not, this was the first croquette I’ve ever made with the help of a good friend who is half Japanese.
• The Dutch version is called kroket, which is meat ragout coated in breadcrumbs, then deep-fried.  This finger food is one of the most consumed snacks in the Netherlands.
• North American crab cake is basically seafood croquette.
• The ragout and jamon croquetas are one of the most typical tapas dishes found in Spain.  One of my co-workers who was vacationing in Barcelona a couple of years ago was so obsessed with this dish, she swore she had to order them at almost every restaurant she visited.

INDONESIAN’S KROKET

The most common kroket sold in Indonesia is kroket ayam (chicken ragout kroket).  This was my favorite kroket growing up (stay tuned for the recipe). These days, you can find all kinds of different filling from beef, ham, bacon to shrimp and tuna with potato, ragout or a pasta-base.

Just like risoles, you can find kroket in every bakery and snack shop in major cities.  It is definitely one of the most popular savory snacks.

Each region’s croquette may be eaten as is or with a dipping sauce, however, Indonesian prefer to eat their croquette with bird’s eye chili.  I suppose we just can’t stay away from spicy food, although I have seen some with mustard sauce on the side too.

PREPARATION TIPS

Kroket is quite simple and fun to make, although it does involve a few quick steps. The steps include prepping the bacon, boiling the pasta, making ragout, breading, and frying.

• For the pasta, I opt for ditalini, which looks like a shorter version of macaroni. Alternatively, you can use macaroni.
• To save time, the pasta and bacon can be prepped simultaneously.
• To crisp the bacon, I like to throw them in the oven to avoid having to clean the frying pan and splattered oil.  Place them in a single layer on a cookie sheet lined with parchment paper, then cook them at 375 degrees for about 18 minutes.  Once nicely browned, remove the bacon into a paper towel-lined plate and let the bacon grease cool down.  All you have to do is toss out the parchment.  Nothing much too clean.  Our household normally prefers crispy bacon, but for this recipe, I scale down the crispiness since it will be mixed with other ingredients.  Alternatively, you can pan-fry the bacon in a skillet.

• The ragout preparation is similar to béchamel for mac and cheese, except the consistency is thicker and should be stiff enough to hold its shape as it’s rolled and fried.  Most of the Indonesian ragout use shallot and parsley to add a subtle flavor.
  I used sharp cheddar cheese for this recipe. Alternatively, you can use any cheese you prefer.  Aged Gruyere or Comte should work well since they make delicious mac and cheese.

Yield: 12

Kroket Makaroni Recipe

Print

If you like Mac and Cheese, you'll enjoy this bacon version, with a subtle shallot aroma, rolled into a ball, breaded and deep fried to golden perfection. It’s crunchy on the outside and warm, creamy, and cheesy on the inside.

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

• 4 slices of bacon
• 1 cup macaroni, boiled per direction
• 4 tbs butter
• 1/3 cup flour
• 11/2 cup whole milk
• 1 cup sharp cheddar, grated
• 1 tbs shallot, minced
• 1 tbs parsley, chopped
• ¼ tsp salt
• ¼ tsp white pepper
• ¼ tps sweet paprika (optional)
• 1/8 tsp nutmeg
• 2 eggs
• Bread crumbs
• Oil for frying

Instructions

To prepare bacon

1. Place bacon slices on a parchment paper-lined cookie sheet.
2. Turn on oven to 375 degrees.
3. When oven is ready, put bacon slices on the oven for 18 minutes.
4. Remove from oven and put cooked bacon slices in a paper towel-lined shallow plate and set aside.
5. Once cool down, slice into ¼” strip.

To prepare kroket

1. In a medium size skillet, melt butter over medium heat.
2. Add minced shallots and chopped parsley and cook for about a minute until fragrant.
3. Sprinkle flour and stir to combine until lump is formed, about 30 seconds.
4. Add milk and whisk until all lumps are dissolved and mixture thicken, about 1-11/2 minutes.
5. Add salt, pepper, paprika and nutmeg.
6. Remove from heat and combine cooked macaroni, grated cheese and sliced bacon.
7. Let cool down slightly.

Breading & Frying

1. Crack 2 eggs into a shallow plate and whisk with a fork. In a separate shallow plate, pour about a cup of bread crumbs to start. You can always add more as needed.
2. Divide macaroni mixture into 12 portion and roll with your palms into an oval shape.
3. Roll kroket into breadcrumbs, then dip into whisked eggs, and a second trip into breadcrumbs to coat evenly.
4. Finish process with the remaining of kroket mixture.
5. In a medium size frying pan, heat enough oil to cover ½ of the kroket’s height (I like to conserve my oil) over medium high heat. 
6. Slowly place 4 kroket into hot oil and cook for 3 minutes each side until golden brown.
7. Remove from heat into a paper-towel lined plate or cookie sheet.
8. Continue frying the remaining kroket.
9. Serve immediately with bird’s eye chili pepper.
10. Any left-over can be refrigerated. Put in a 375 degrees oven for about 15 minutes and this will make great next-day snacks.

CONCLUSION

I like to think of kroket (croquette) as a melting pot of both ingredients and different cooking techniques packed in a little ball.  It’s not too difficult to make at home and it’s definitely a crowd pleaser.

I hope you will try this at home and just like me get the best compliment from your family and friends!