Coastal Frituur · Shrimp Croquette
Garnaalkroket
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Photo coming soon
The shrimp inside are grijze garnalen — tiny North Sea grey shrimp that are hand-peeled, not farmed, and among the most labor-intensive seafood in Europe.
A crisp, golden croquette piped with a thick béchamel studded with whole grey shrimp, deep-fried to order and served hot with a wedge of lemon. Coastal frituurs and fish stalls from De Panne to Knokke sell them as a stand-up snack, usually two at a time in paper.
Why it's made this way: West Flanders' shallow, sandy coastline has supported a small-boat shrimp fishery for generations, and the croquette became the classic way to turn a delicate, fast-perishing catch into something crisp and portable for market-goers.
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Part of World of Street Food — 690 dishes from 118 countries.
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