Kelderman

Who's behind it

Kelderman started in 1975 in Schoten, just above Antwerp. Irène and Erik Kelderman made croquettes with ragout and potato purée in the garage at home and sold them locally. In 1977 came the first delivery van, in 1985 the business moved to a former chocolate factory on Geuzenveldenstraat and the first croquette-forming machine arrived. In 1995 potato purée and purée rolls were added to the range. Since 2011 Kelderman has been in a new building on Sluizenstraat and joined forces with Altoni. Son Tom Kelderman is now at the helm. More than fifty years on, the croquette is still the core product.

Why these croquettes

The shrimp croquette contains 35% North Sea grey shrimp, bound in a roux made with shrimp stock and a splash of cognac. That percentage is well above what you'd find in a standard foodservice croquette. The first bite tastes of shrimp. The cheese croquette uses four cheeses, including nutty Emmental, sharp Parmesan and firm Herve Remoudou.

Kelderman delivers fresh. The fresh croquette keeps for up to 12 days, packed in sets of 4 pieces at 270 grams, so around 67 grams per piece. For stock there's a frozen version in packs of 15 pieces at 1 kilo. For drinks and aperitifs there are the Krokines, mini croquettes in flavours including truffle and cranberry, 30 pieces per box.

In your kitchen

Serve the shrimp croquette as a starter with fried parsley and lemon, or pair shrimp and cheese as a duo with a fresh salad in between. The Krokines are warm aperitif snacks that come out of the fryer in two minutes.

The filling is already made and bound; you fry and plate. Put the origin on the menu: Schoten, since 1975, with 35% North Sea grey shrimp.