The Dutch croquette, or “kroket,” has deep roots in Dutch culinary heritage, tracing back to the 18th century. Its origins are often linked to France, introduced to the Netherlands during the period of French cuisine influence.

The first croquettes were likely made around the late 1700s, evolving from a French dish called “croquer,” meaning “to crunch.” Originally, they were small, deep-fried, and often contained leftovers, such as meat, which were mixed with béchamel sauce, shaped into cylinders, coated with breadcrumbs, and fried until crispy.

Over time, the Dutch adapted and embraced the croquette, infusing their own culinary twists. Today, it remains a popular snack and comfort food in the Netherlands and is found in various forms, filled with a creamy ragout of meat, seafood, or vegetables, encased in breadcrumbs, and fried until golden and crispy. This iconic snack holds a significant place in Dutch cuisine, enjoyed both traditionally and creatively in numerous eateries across the country.