Kroket Kentang Isi Ayam
User Reviews
5.0
3 reviews
Excellent
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Prep Time
45 mins
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Cook Time
45 mins
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Resting Time
1 hr 30 mins
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Total Time
1 hr 30 mins
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Servings
30 krokets
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Calories
162 kcal
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Course
Appetizer
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Cuisine
Indonesian, Dutch
Kroket Kentang Isi Ayam
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Kroket, or kroket kentang isi ayam, is a traditional Indonesian appetizer stuffed with chicken and potatoes.
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Ingredients
For the potato dough
- 3 lb potatoes , peeled and finely diced
- 1¾ cup all-purpose flour
- 5¼ tablespoons unsalted butter
- 1 cup milk
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon Freshly ground white pepper
- 1 teaspoon salt
For the filling
- 2 tablespoons unsalted butter
- 1 large onion , finely diced
- 3 cloves garlic , chopped
- 8 oz. chicken thighs (or breast), finely diced
- 8 oz. carrots , finely diced
- ½ cup coconut milk
- 2 scallions , finely chopped
- 1 teaspoon salt
- ½ teaspoon Freshly ground white pepper
- ¼ teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 5 tablespoons water
For frying
- 3 tablespoons all-purpose flour
- 6 tablespoons water
- 10 oz breadcrumbs (more or less)
- neutral vegetable oil (for frying and more for oiling hands)
Equipment
- Kitchen thermometer
- Potato masher
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Instructions
Filling
- It is recommended to prepare the stuffing the day before.
- Melt the butter in a Dutch oven over medium / low heat.
- Add the onions and garlic and cook over medium / high heat, stirring constantly, until tender and fragrant.
- Add the chicken, mix well and sauté for 10 minutes, stirring frequently.
- Add the coconut milk, carrots, salt, white pepper, and nutmeg.
- Cook for about 30 minutes over medium / low heat, until the carrots are tender and the liquid has been absorbed. Add the spring onions and mix.
- To thicken the stuffing, combine the flour and water in a bowl and whisk, then pour the mixture into the pot, stir and cook until the stuffing thickens.
- Let it cool completely before using or before storing it in the refrigerator if it is prepared the day before.
Potato dough
- Steam the potatoes for 20 minutes or until they can be easily mashed.
- Using a potato masher, smooth the mashed potatoes while still piping hot.
- Preheat a large, non-stick coated Dutch oven. Add milk and butter and bring to a boil. Add the pepper, nutmeg and salt. Stir.
- Add the flour and stir vigorously until a dough forms. Remove from the heat and add this paste to the mashed potatoes and stir vigorously to combine the two.
Shaping
- Lightly oil the palms of both hands.
- Divide the potato dough into balls of about 40 grams each and cover them to prevent them from drying out.
- The dough should be easy to work with and fairly flexible.
- Lightly flatten each ball of dough to form a circle. Place about 1/2 tablespoon of the stuffing in the middle of the circle, then bring the two sides together to enclose the stuffing.
- Give an oval shape.
- Gradually place the krokets on a large baking sheet lined with parchment paper.
Frying
- Whisk the flour and water in a deep dish.
- Dip each kroket in this flour mixture, then coat with breadcrumbs. Repeat the process with everything else.
- Place the kroket in the freezer for at least 90 minutes before frying.
- Preheat a large quantity of oil in a deep frying pan over medium heat and bring it to 350 F (170°C), a temperature which should be maintained throughout the frying time.
- Fry about 4 to 5 kroket at a time, until golden brown on both sides.
- Remove the kroket from the oil with a large slotted spoon and drain on paper towels or a cooling rack and enjoy hot or warm, as is or with bird's eye peppers.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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