Dutch crispy beef croquettes (Printable)

Golden croquettes with tender beef ragout and crisp breadcrumb coating, perfect for a savory snack.

# What You'll Need:

→ Beef Filling

01 - 8.8 oz stewing beef (e.g., chuck), diced
02 - 2 cups beef broth
03 - 1 bay leaf
04 - 1 small onion, finely chopped
05 - 1 tablespoon unsalted butter
06 - Salt and black 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, beaten
13 - 3/4 cup all-purpose flour
14 - 1 1/2 cups fine dry breadcrumbs (preferably Panko or Dutch paneermeel)

→ For Frying

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

# How-To Steps:

01 - Combine stewing beef, beef broth, bay leaf, and a pinch of salt in a saucepan. Bring to a boil, then simmer gently for 1 hour or until beef is very tender. Remove beef, shred finely, discard bay leaf, and reserve 7/8 cup cooking liquid.
02 - Melt 1 tablespoon butter in a skillet over medium heat. Sauté chopped onion for 3 minutes until translucent. Add shredded beef, season with salt and pepper, and stir to combine.
03 - In a clean saucepan, melt 3 tablespoons butter over low heat. Stir in 3 tablespoons flour and cook for 2 minutes, stirring constantly. Gradually whisk in reserved cooking liquid and milk until smooth and thickened.
04 - Incorporate beef-onion mixture, nutmeg, and parsley into the roux. Adjust seasoning to taste. Spread filling into a shallow dish, cover, and refrigerate for at least 1 hour until firm.
05 - Form chilled filling into 10 cylinders approximately 3 inches long.
06 - Set up three shallow bowls with flour, beaten eggs, and breadcrumbs. Roll each croquette in flour, dip in eggs, then coat with breadcrumbs. Repeat egg and breadcrumb coating for extra crispiness.
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 croquettes hot, accompanied by mustard if desired.

# Expert Suggestions:

01 -
  • That contrast of crispy exterior and creamy center is genuinely addictive—it's comfort food that feels a little fancy.
  • You can make them ahead and freeze them, so you've got an impressive snack ready whenever you need one.
  • They're perfect for using up good beef that might otherwise go to waste in a stew.
02 -
  • The filling must be completely cold and firm before you bread it, or it will squish out when you handle it and your croquettes will fall apart in the oil.
  • Your oil temperature is everything—too cool and they'll be greasy and sad; too hot and the outside burns before the inside heats through.
03 -
  • If your filling breaks or seems too loose, you likely didn't cook the roux long enough or your béchamel wasn't thick enough—a good roux should coat the back of a spoon heavily and leave a clear line when you drag your finger through it.
  • Double-breading really does make a difference in how crispy they get; it takes an extra minute but you'll notice the difference in every bite.
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