Dutch Beef Croquettes Crispy (Print View)

Golden croquettes filled with creamy beef ragout, crispy outside and tender inside for a flavorful bite.

# Components:

→ Beef Filling

01 - 9 oz stewing beef, cut into small cubes
02 - 2 cups beef broth
03 - 1 bay leaf
04 - 1 small onion, finely chopped
05 - 1 tablespoon unsalted butter
06 - Salt and pepper, to taste

→ Roux & Creamed Filling

07 - 3 tablespoons unsalted butter
08 - 3 tablespoons all-purpose flour
09 - 2/3 cup whole milk
10 - 1 tablespoon fresh parsley, chopped (optional)
11 - 1/2 teaspoon ground nutmeg

→ Coating

12 - 2 large eggs
13 - 3/4 cup all-purpose flour
14 - 1 1/3 cups fine dry breadcrumbs (preferably Panko or Dutch paneermeel)

→ For Frying

15 - Neutral oil (e.g., sunflower or canola), for deep-frying

# Preparation Steps:

01 - Combine beef, beef broth, bay leaf, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat and simmer gently for about 1 hour until beef is very tender. Remove beef and shred finely; discard bay leaf. Reserve 3/4 cup of cooking liquid.
02 - Melt 1 tablespoon butter in a skillet and sauté onion until soft and translucent, about 3 minutes. Add shredded beef and stir to combine. Season with pepper and extra salt if needed.
03 - In a clean saucepan, melt 3 tablespoons butter. Stir in 3 tablespoons flour and cook for 2 minutes over low heat, stirring constantly. Gradually whisk in reserved beef broth and milk until mixture is smooth and thickened.
04 - Add the beef-onion mixture, ground nutmeg, and parsley (if using) to the roux. Mix thoroughly to create a thick, creamy ragout. Adjust seasoning to taste. Spread filling in a shallow dish, cover, and refrigerate for at least 1 hour until firm.
05 - Form chilled filling into 10 cylinder-shaped croquettes, approximately 3 inches in length.
06 - Set up stations with flour, beaten eggs, and breadcrumbs in separate shallow bowls. Roll each croquette in flour, dip into egg, then coat thoroughly with breadcrumbs. For extra crispiness, repeat the egg and breadcrumb coating.
07 - Heat oil to 350°F (180°C) in a deep fryer or heavy pot. Fry croquettes in batches for 3 to 4 minutes until golden brown. Drain on paper towels.
08 - Serve croquettes hot, ideally with mustard for dipping.

# Expert Advice:

01 -
  • That addictive textural contrast—a shattering golden shell around a luxuriously smooth filling—keeps you coming back.
  • They freeze beautifully, so you can fry them straight from the freezer whenever the craving hits.
  • They're humble enough for a casual snack but impressive enough to set on a table when people you care about are coming over.
02 -
  • The filling must be completely cold and firm before breading, or it slides out of the crust as it fries—this is the mistake I made the first time, and the kitchen was a mess.
  • Oil temperature matters more than timing; too cool and your croquette becomes a greasy sponge, too hot and the outside burns before the inside warms through.
  • Double breading gives you that restaurant-quality shatter, but single coating works fine if you're in a hurry.
03 -
  • If your filling seems too loose after chilling, stir in a tablespoon of breadcrumbs to absorb excess moisture before shaping.
  • A double coating of egg and breadcrumbs gives you that glossy, crackling exterior that feels indulgent and looks impressive without requiring any special technique.
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