Maker · Snacks
Kelderman
Belgian croquettes from Schoten, made since 1975. The shrimp croquette is filled with 35% North Sea grey shrimp, the cheese croquette runs on four cheeses. Fresh delivery, shelf life up to 12 days.
The story
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.
What truly sets them apart
The difference is in the filling. The shrimp croquette contains 35% North Sea grey shrimp, bound in a roux made on shrimp stock with a splash of cognac. That percentage sits well above what you'd find in standard foodservice croquettes, and you taste it: shrimp first, not flour. The cheese croquette doesn't rely on a single melt cheese but on four cheeses, including nutty Emmental, peppery Parmesan and firm Herve Remoudou. No artificial colours or preservatives.
Kelderman delivers fresh. The fresh croquette has a maximum shelf life of 12 days, packed in sets of 4 pieces at 270 grams, so around 67 grams per piece. Want to build inventory? There's a frozen version in packs of 15 pieces at 1 kilo. For drinks and aperitifs there are the Kroquines, mini croquettes in varieties including truffle and cranberry, thirty pieces per box. Same kitchen, smaller format.
How to set yourself apart with this
A croquette filled with real shrimp instead of just binding is an easy win on your menu. Present the shrimp croquette as a starter with fried parsley and lemon, or play the shrimp and cheese duo against each other with fresh salad in between. The Kroquines bridge kitchen and bar: warm snacks for aperitifs that come out of the fryer in two minutes without you having to do the frying yourself.
It saves you work practically speaking. The filling is already made and bound, you just fry and plate. Feel free to mention the origin on the menu. Schoten, since 1975, and that shrimp percentage—a guest who reads "35% North Sea grey shrimp" knows this is no supermarket croquette.
Chef’s tip
Fry the fresh croquette from chilled at 180°C until golden brown and let it rest for a minute after—the filling stays creamy rather than liquid. Don't crowd the fryer; the oil temperature drops and the crust tears.
How to use it
Ideas for your menu
Shrimp croquette with fried parsley and a wedge of lemon as a starter
Duo of shrimp and cheese croquette with fresh head lettuce
Truffle mini croquettes as warm amuse at drinks hour
Cheese croquette alongside a braise or as a side with beer
For your menu
“Kelderman shrimp croquette (35% North Sea grey shrimp), fried parsley, lemon”
Products from Kelderman
What we carry from this maker
Truffle mini croquettes (box of 30)
Mini croquettes with truffle, warm amuse or bar snack
Cranberry mini croquettes (box of 30)
Mini croquettes with cranberry, sweet-savoury aperitif bite
Fresh shrimp croquette
35% North Sea grey shrimp, roux with a splash of cognac
Fresh cheese croquette
Four cheeses, no artificial colours or preservatives
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Taste it in your own kitchen
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