Dutch Beef Croquettes Crispy (Printable)

Golden croquettes with creamy beef filling and crunchy coating, perfect for a comforting snack or appetizer.

# What You'll Need:

→ Beef Filling

01 - 8.8 oz 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 - ⅓ cup all-purpose flour
09 - ⅔ cup 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 - 1⅓ cup fine dry breadcrumbs (preferably Panko or Dutch paneermeel)

→ For Frying

15 - Neutral oil (e.g., 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 reduce to a gentle simmer. Cook uncovered for about 1 hour until beef is very tender. Remove beef, shred finely, discard bay leaf, and reserve ¾ cup of the cooking liquid.
02 - Melt 1 tbsp butter in a skillet over medium heat. Add chopped onion and cook until soft and translucent, about 3 minutes. Add shredded beef and stir to combine. Season with pepper and additional salt if needed.
03 - In a clean saucepan, melt 3 tbsp butter over low heat. Stir in ⅓ cup flour and cook for 2 minutes, stirring constantly. Gradually whisk in reserved beef broth and milk until mixture is smooth and thickened.
04 - Add beef-onion mixture, ground nutmeg, and parsley (if using) to the roux base. Mix thoroughly to form a thick, creamy filling. 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 approximately 3 inches long.
06 - Set up three shallow bowls with flour, beaten eggs, and breadcrumbs respectively. Roll each croquette first in flour, then dip into egg, and coat evenly 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 excess oil on paper towels.
08 - Serve hot, ideally accompanied by mustard for dipping.

# Expert Tips:

01 -
  • The crispy exterior gives way to a savory, deeply comforting beef ragout that tastes like someone who knows what they're doing made it for you.
  • Once you nail the technique, you can make these ahead and freeze them, turning them into a secret weapon for impressive entertaining.
  • They're just fancy enough to serve as an appetizer but casual enough to eat standing up with your fingers, which feels rebellious in the best way.
02 -
  • The filling must be completely cold before you shape it, or it will collapse during frying and leak its creamy insides everywhere—trust me, I learned this the hard way.
  • The oil temperature makes all the difference between a golden, crispy croquette and one that's soggy on the inside or burnt on the outside; invest in a thermometer and check it between batches.
  • Don't overcrowd the pan when frying because it drops the oil temperature and prevents proper browning; work in small batches and give each one space to breathe.
03 -
  • Keep your oil clean by using a spider or slotted spoon to remove breadcrumb debris between batches, because burnt bits will give everything an off taste.
  • If your croquettes are leaking filling during frying, your oil is too cool, your filling wasn't cold enough, or you didn't seal the breadcrumb coating properly—check all three before you fry the next batch.
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