Caribbean Recipes: Krokechi (Fish Croquettes)

Krokechis are most popular in Aruba, with its predominantly Dutch influence. Although Aruba falls within the Kingdom of the Netherlands, it is independent from the group of islands referred to as the Netherlands Antilles.

Shrimp is commonly used in this recipe, but you can also substitute any other type of meat. Krokechis are cylindrical in shape and served at lunch or as snacks. A smaller, rounded version - called bitterbal - is served regularly in bars and after work.

Krokechi

-Dissolve 2 tablespoons in ¼ cup of warmed milk

Sauce:
¼ milk
½ cup chicken broth
3 Tablespoons flour
2 Tablespoons butter

-Heat butter and slowly add flour to create a roux. Add warmed milk and broth slowly to create a thick sauce.
-Add the beaten yolk of 1 large egg

Add the following ingredients to the sauce. Let it begin to cool.
-Gelatin/milk blend
-1 Tablespoon dried parsley flakes
-2 Tablespoons lemon juice

Add 1 cup finely minced, cooked shrimp or crabmeat.
Mix all ingredients thoroughly and refrigerate for at least 3 hours.

For frying:
-Beat 2 eggs
-Once cup crumbs (cracker or bread)

Remove the mixture from refrigerator and roll into cylinders - not too thick around or the insides will be too runny. You should get approximately 8 cylinders, depending on size.

Pre-heat oil to highest setting.

Roll each cylinder in egg wash, then in crumbs, and again in egg.
Fry for about 3 minutes or until crispy on the outside. Will still be creamy on inside.

Be cautious when eating this fried delicacy. It can be steamy hot inside - enough to burn your mouth.