Kroket is a modern Dutch counterpart to the classic French croquettes, consisting of ingredients such as meat, seafood, cheese, and gravy that are refrigerated, rolled into logs, breaded and deep-fried until they develop a golden-brown color.

The most typical Dutch kroket is made with meat ragout covered in breadcrumbs. The oldest recipe for the Dutch kroket is believed to date back to 1830, and since then, it has appeared in numerous Dutch cookbooks. Originally, kroket was served as a side dish, but after World War II, it quickly became a popular snack item. 

Bitterballen are Dutch deep-fried, breadcrumbed, meat-filled balls. The filling usually consists of beef, flour, beef broth, and various seasonings. The dish is usually served as a snack at bruin cafes, a popular type of bar in the Netherlands.

Bitterballen are traditionally paired with mustard, french fries, and bittertjes, or Dutch bitters. It is believed that the dish was invented in the 17th century, when the Spaniards occupied the country, and the wife of an Amsterdam pub owner refined and adapted the Spanish version of the dish and served it with beer and jenever. 

Appeltaart is a traditional apple pie that is very often accompanied by a cup of hot coffee. Although it is essentially the same as most apple pies, Dutch appeltaart differs from the classic American apple pie in many ways: it is baked in a spring-form pan, making it deeper; it is drier on the interior; it is full of big chunks of apple, currants, and raisins, and it is full of speculoos spices such as cinnamon, lemon juice, and other warm spices.

Appeltaart dates back to the Middle Ages and it is believed that the baking time was measured by the number of prayers one had to say until it was ready to be taken out of the oven since ovens with temperature controls didn't exist at the time. In the Netherlands, appeltaart is usually served at room temperature and topped with a dollop of whipped cream, what is known as appeltaart met slagroom. 

These delicious Dutch cookies consist of a very thin layer of syrup, sugar, butter, and cinnamon that is sandwiched between two thin wafers. Stroopwafels were invented in the late 18th century in the city of Gouda, and many sources give credit to a baker named Gerard Kamphuisen as their inventor.

In the Netherlands, stroopwafels are traditionally consumed with tea or coffee, and it is a custom to place a cookie on top of the cup and let it steam for a few minutes, so that the cookie is heated and the syrupy layer softens.

Pannekoek is a variety of Dutch pancakes that are somewhere between American pancakes and crêpes in terms of thickness, consisting of milk, flour, salt, and eggs. In the Netherlands, pannekoeken are usually eaten for dinner, lunch, or dessert, but rarely for breakfast.

They are typically served with molasses syrup (stroop), sugar, apples, and cinnamon, but when made as a hearty lunch, some cooks like to add bacon and cheese to plain pancakes. Pannekoeken are also popular in Belgium and South Africa, where it is common to serve them with cinnamon sugar and a single lemon wedge. 

Oliebol is a traditional and Belgian snack that can be literally translated as oily ball. The dough, which is deep-fried in hot oil, is made with flour, eggs, yeast, milk, and baking powder. The exterior is crunchy, while the interior is chewy and soft, just like a true representative of comfort food at its best.

Traditionally, the fritters are sprinkled with powdered sugar, while some varieties are filled with raisins or currants that were previously incorporated into the dough. Oliebollen are often prepared and consumed at numerous fairs, and they are especially popular during the Christmas and New Year period. 

Stamppot, meaning mashed pot, is a traditional dish made from mashed potatoes and one or several selected vegetables such as kale, spinach, endive, turnip, or sauerkraut. If the potatoes are mashed together with onions and carrots, the dish is then called hutspot.

In addition to stamppot, bacon can be used as an accompaniment, but it is usually served with a smoked sausage or cooked meat on the side. The most popular variety of stamppot is known as stamppot boerenkool, consisting of potatoes mashed with kale. 

Rijsttafel is an elaborate Dutch meal that was developed during the colonial era. The Dutch were most likely inspired by an Indonesian dish called nasi padang, as rijsttafel consists of rice and a variety of foods such as fish, chicken, curried meats, vegetables, pickles, sauces, relishes, condiments, fruits, eggs, nuts, and so on.

The diners are served a plate of rice, and then they choose from a variety of side dishes, which can range up to 40! It's no wonder that sometimes the meal takes a few hours to consume. The name rijsttafel means rice table, referring to this flamboyant feast of small plates filled with spicy, sweet, sour, and salty flavors, all of them paired with rice. 

Patatje oorlog is a Dutch street food dish consisting of fries topped with a variety of condiments, including mayonnaise, finely chopped onions, and peanut-based satay-style sauce flavored with olek sambal, soy sauce, and chili. The dish is typically served in a paper cone and the fries are eaten by using your fingers.

Since patatje oorlog is a drinking dish, it is recommended to pair it with a cold beer on the side. The name of the dish means war fries or war chips, most probably referring to the fact that eating patatje oorlog is a messy affair, looking similar to a battlefield where chips, onions, and sauces are all over the place.