Making the Dutch specialty; croquettes at home is not easy but definitely worth it! The process contains a lot of steps but it’s not really hard. Just take your time and it will turn out great. This specific type of croquettes is bound to the asparagus season but you can deepfreeze some of the croquettes so they can be eaten all year long. I usually make a little extra, just because the making process takes so many steps it is better to make a whole bunch.
Ingredients for 10 croquettes.:
How to prepare it:
So, homemade asparagus croquettes it is. Perfectly to make if you are either making asparagus soup or just regular asparagus anyway. Start by making the base of the filling of the croquettes.
Cut the back of the asparagus and peel of the shell. Put the shells and the pieces into a big pan for the soup. Role the peeled asparagus in a clean, wet towel and put them in the fridge. If you are only making the croquettes use 500 ml vegetable stock instead of 2 liters.
Add 2 liters of water to the asparagus shells. Put the pan on the stove and let it boil for 10 minutes. Add some vegetable stock. Boil the soup for another 5 minutes. Cut the asparagus in tiny blocks. Chop the parsley and the cray fish.
Put some butter in a big frying pan. Once the butter has melted you can add the crayfish. Fry them for 2 minutes on a hot stove. Add the asparagus blocks a bit of salt an pepper and the chopped parsley. Fry for another couple of minutes. Add 3 big spoons of flour. Stir well till it sticks everywhere. Add some of the asparagus bouillon and stir well in the meantime till it no longer has crumbs. Once it is smooth and thick without crumbs it is ready and you can let it cool down. You might need to add several spoons of asparagus stock.
Now get three different plates ready.
Plate 1: add the flour and spread the flour onto the bottom of the plate
Plate 2: add the eggs and stir them well
Plate 3: This one is for the twice baked bread crumbs; add some salt, pepper and the lime grate. Stir well.
Form the filling with your hands into a croquette and roll it through the flour, then roll it through the eggs and finally through the twice baked-bread. Repeat this for all the croquettes.
Get your frying pan ready or use a wok, fill it up with olive oil or sunflower oil. Heat up the oil (like really hot). Fry the croquettes for about 5-8 minutes depending on the size. You can serve them immediately.
As said, if you wish to keep them for another occasion, do not fry them but deep freeze them until you wish to use them.
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