A Dutch kroket is a deep-fried croquette filled with thick ragout and often served with mustard.
The filling is commonly made from beef, veal, chicken, or vegetables bound in a thick béchamel-like sauce. It is chilled until firm, shaped into a cylinder, coated with breadcrumbs, and fried. The result has a crisp shell surrounding a soft, savory center.
Kroketten are widely sold in Dutch snack bars, cafés, supermarkets, and vending machines. A bread roll filled with a kroket is called a broodje kroket and is a familiar Dutch lunch or snack.
Kroket is related to bitterballen, another Dutch fried ragout snack. Bitterballen are generally smaller and round, while kroketten are typically longer and cylindrical. The word comes from croquette, reflecting the broader European tradition of breadcrumb-coated fried fillings.