Dutch Crispy Beef Croquettes (Printable Version)

Golden croquettes filled with creamy beef ragout, coated in crisp breadcrumbs for a savory delight.

# What You Need:

→ Beef Filling

01 - 0.55 lb stewing beef (e.g., chuck), cut into small cubes
02 - 2 cups beef broth
03 - 1 bay leaf
04 - 1 small onion, finely chopped
05 - 1 tbsp unsalted butter
06 - Salt and pepper, to taste

→ Roux & Creamed Filling

07 - 3 tbsp unsalted butter
08 - 3 tbsp all-purpose flour
09 - 2/3 cup whole milk
10 - 1 tbsp fresh parsley, chopped (optional)
11 - 1/2 tsp 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

# How to Make It:

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 1 hour or until beef is very tender. Remove beef and shred finely; discard bay leaf. Reserve 3/4 cup of the cooking liquid.
02 - In a skillet, melt 1 tbsp butter and sauté onion until soft and translucent, approximately 3 minutes. Add shredded beef and stir to combine. Season with pepper and salt as needed.
03 - In a clean saucepan, melt 3 tbsp butter. Stir in 3 tbsp flour and cook over low heat for 2 minutes, stirring constantly. Gradually whisk in reserved beef broth and milk until smooth and thickened.
04 - Add beef-onion mixture, ground nutmeg, and parsley (if using) to the roux. Mix thoroughly to form 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 cylindrical croquettes, about 3 inches long each.
06 - Prepare breading station with separate shallow bowls of flour, beaten eggs, and breadcrumbs. Roll each croquette in flour, dip in egg, then coat evenly with breadcrumbs. For extra crispiness, repeat dipping in egg and breadcrumbs.
07 - Heat oil in a deep fryer or heavy pot to 350°F (180°C). Fry croquettes in batches for 3 to 4 minutes until golden brown. Drain on paper towels.
08 - Serve hot, ideally accompanied by mustard for dipping.

# Expert Advice:

01 -
  • Crispy exterior shatters into a silky, umami-forward center that feels far more impressive than the effort required.
  • Once breaded and chilled, they keep in the freezer and fry from frozen—making them your secret weapon for last-minute gatherings.
  • The satisfying ritual of the breading station and the golden transformation in hot oil feels like quiet kitchen magic.
02 -
  • The ragout must be completely cold and firm before breading, otherwise it oozes out during frying and you end up with broken shells and wasted filling.
  • Oil temperature is everything—too cool and you get greasy, pale croquettes; too hot and the outside burns before the inside heats through, so use a thermometer.
  • Double-breading creates the shatter everyone craves; once is fine but twice transforms them into something restaurant-worthy.
03 -
  • If your ragout breaks or looks oily, you rushed the thickening stage—whisk more slowly and add the liquid gradually to keep the roux smooth.
  • A spider skimmer or slotted spoon makes fishing croquettes from hot oil safer and faster than a fork or tongs.
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