Tag Archives: Ragout

Kroket Ragout Ayam – Chicken Ragout Croquette Recipe

Indonesia inherit croquette from its Dutch colonial past. There are a lot of croquette varieties, but basic Indonesian croquette has savory filling wrapped in mashed potato, coated with egg and bread crumbs and deep fried until golden brown. The most common and popular one is probably kroket ragout ayam – chicken ragout croquette, but nowadays there are many new and creative filling, such as kroket rendang!

Kroket Ragout Ayam – Chicken Ragout Croquette

Multi Stages Prep Work

Be warned that croquettes takes time to prepare. Start one day ahead to prepare the skin (mashed potato) and filling (chicken ragout). Place each in a mixing bowl, cover with plastic wrap, and chill in the fridge. Next day, take both bowls out from the fridge and divide each into 16 portions. Crack 2 eggs (sometimes I need 3) in a bowl, and fill another bowl with bread crumbs (~ 2 cups). Take a portion of potato skin and flatten, fill with a portion of filling, gently gather the potato to wrap the filling and roll into a cylindrical shape. Coat with bread crumbs, then dip in eggs, and coat again with bread crumbs. Once you have shaped all the croquettes, simply heat up some oil for deep frying and fry until golden brown.

Kroket Ragout Ayam - Chicken Ragout Croquette

Kroket Ragout Ayam – Chicken Ragout Croquette

The Easier Way

Once you get the basic idea of how to prepare Indonesian croquette, you can start playing around with variety of filling. In my next recipe, I will show you how to prepare kroket panggang – baked croquette. With baking method, you can very easily prepare and serve croquette. Best of all, no shaping individual croquette, and no deep frying. If this sounds like your cup of tea, be sure to stay tune for my next croquette recipe.

Kroket Ragout Ayam - Chicken Ragout Croquette

Kroket Ragout Ayam – Chicken Ragout Croquette

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