Dutch Beef Croquettes Crispy Creamy (Printable Version)

Golden croquettes with tender beef ragout, crispy crust, ideal for snacks or pairing with fries.

# Ingredient List:

→ Beef Filling

01 - 8.8 oz stewing beef (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 - 2.8 tbsp unsalted butter
08 - 3 tbsp all-purpose flour
09 - 5 fl oz whole milk
10 - 1 tbsp fresh parsley, chopped (optional)
11 - ½ tsp ground nutmeg

→ Coating

12 - 2 large eggs
13 - ¾ cup all-purpose flour
14 - 1¼ cups fine dry breadcrumbs (preferably Panko or Dutch paneermeel)

→ For Frying

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

# Directions:

01 - Combine beef, beef broth, bay leaf, and a pinch of salt in a saucepan. Bring to a boil, then simmer gently for about 1 hour until beef is very tender. Remove beef and shred finely; discard bay leaf. Reserve ¾ cup of the cooking liquid.
02 - Melt 1 tbsp butter in a skillet and sauté onion for about 3 minutes until soft and translucent. Add shredded beef and stir to combine. Season with pepper and additional salt as needed.
03 - In a clean saucepan, melt 2.8 tbsp butter. Stir in 3 tbsp flour and cook over low heat for 2 minutes, stirring constantly. Gradually whisk in reserved beef broth and whole milk until smooth and thickened.
04 - Add beef-onion mixture, 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 long.
06 - Set up breading station with separate bowls of flour, beaten eggs, and breadcrumbs. Roll each croquette in flour, dip in egg, then coat completely with breadcrumbs. For extra crispiness, repeat the egg and breadcrumb coating.
07 - Heat oil in a deep fryer or heavy pot to 350°F. Fry croquettes in batches for 3–4 minutes until golden brown. Drain on paper towels.
08 - Serve croquettes hot, ideally accompanied by mustard for dipping.

# Expert Advice:

01 -
  • The contrast between a shatteringly crisp exterior and a velvety, deeply savory filling is pure magic.
  • Once you master the technique, you can make these ahead and fry them straight from the freezer.
  • They're sophisticated enough to serve at a dinner party but casual enough to enjoy standing at the kitchen counter with mustard.
02 -
  • The double-breading technique is not extra; it's the difference between croquettes that are merely good and ones that make people close their eyes when they bite into them.
  • If your oil temperature drops below 170°C when you add the croquettes, they'll absorb oil and become greasy—maintain that heat with confidence.
  • Chilling the filling isn't a suggestion; warm filling will fall apart in the hot oil and you'll end up with breadcrumb nuggets instead of croquettes.
03 -
  • If you want to elevate the filling, substitute half the beef with veal for a silkier, more delicate flavor that still holds its own.
  • Taste the filling before you chill it because once it's cold, your palate can't read the seasoning as accurately—better to adjust now than discover you need more salt after they're already fried.
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