Kroketten (Dairy-Free, Nut-Free)

Ingredients

• 750 ml Vegetable Broth
• 60 g Dairy-Free Butter
• 75 g All-Purpose Flour
• 400 g Cooked Beef
• 10 g Gelatin
• 1 tbsp Mustard
• 2 tbsp Parsley
• 1 tsp Salt
• 1/2 tsp Pepper
• 100 ml Dairy-Free Milk
• 200 g Panko Breadcrumbs
• 500 ml Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large saucepan, melt the 60 g of dairy-free butter over medium heat. Add the 75 g of all-purpose flour and stir constantly for 2 minutes until it forms a smooth paste.
2. 2Gradually whisk in the 750 ml of vegetable broth, a little at a time, ensuring no lumps form. Bring the mixture to a simmer, then continue to cook, whisking occasionally, for about 10 minutes, or until the mixture has thickened.
3. 3Stir in the 400 g of cooked beef, 10 g of gelatin, 1 tbsp of mustard, 2 tbsp of parsley, 1 tsp of salt, and 1/2 tsp of pepper. Cook for another 5 minutes, stirring well to combine everything.
4. 4Pour the beef mixture into a baking dish and spread it evenly. Cover the dish and place it in the refrigerator to cool completely until it is firm, at least 1 hour.
5. 5Once firm, cut the beef mixture into equal-sized logs, about 7.62 cm long and 2.54 cm thick.
6. 6Pour the 100 ml of dairy-free milk into one shallow dish and the 200 g of panko breadcrumbs into another shallow dish. Dip each beef log into the dairy-free milk, letting any excess drip off, then roll it in the panko breadcrumbs, ensuring it is fully coated.
7. 7Heat the 500 ml of vegetable oil in a deep fryer or a large, heavy-bottomed pot to 175°C. The oil is ready when a breadcrumb dropped in sizzles immediately.
8. 8Carefully place a few kroketten at a time into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain.

Substitutions

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