Dutch Beef Croquettes Crispy (Printable)

Golden croquettes with savory beef ragout and crispy breadcrumb coating, ideal for snacks or meals.

# Ingredient List:

→ Beef Filling

01 - 8.8 oz stewing beef, 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 1/4 cup fine dry breadcrumbs (preferably Panko or Dutch paneermeel)

→ For Frying

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

# Directions:

01 - Combine stewing beef, beef broth, bay leaf, and salt in a saucepan. Bring to boil, then reduce heat and simmer gently for 1 hour or until beef is very tender. Remove beef, shred finely, and discard bay leaf. Reserve 3/4 cup cooking liquid.
02 - Melt 1 tbsp butter in a skillet over medium heat. Sauté onion until 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 3 tbsp 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 and onion mixture, nutmeg, and parsley to roux. Mix thoroughly to form a thick, creamy ragout. Adjust seasoning as needed. Spread filling in a shallow dish, cover, and refrigerate at least 1 hour until firm.
05 - Shape chilled filling into ten cylinders approximately 3 inches long.
06 - Set up breading station with flour, beaten eggs, and breadcrumbs in separate shallow bowls. Roll each croquette in flour, dip in egg, then coat evenly in breadcrumbs. For extra crispness, repeat egg and breadcrumb coating.
07 - Heat oil in deep fryer or heavy pot to 350°F (180°C). Fry croquettes in batches for 3–4 minutes until golden brown. Drain on paper towels.
08 - Serve hot, ideally accompanied by mustard for dipping.

# Expert Tips:

01 -
  • That shock of a crispy shell giving way to silky, savory filling is genuinely hard to replicate—once you taste homemade, store-bought versions lose their appeal.
  • They're the kind of appetizer that makes people slow down and actually enjoy eating instead of rushing through.
02 -
  • Room-temperature or warm filling will not hold its shape—this is the most common failure point, and there's no shortcut around the chilling time.
  • Oil temperature is everything; too cool and your croquettes absorb oil and become heavy, too hot and they brown before the inside heats through.
03 -
  • Double-breading them creates an extra-crispy shell that stays crunchy longer—this technique is worth the small extra effort.
  • If you substitute part of the beef with veal, the filling becomes noticeably lighter and more delicate, which changes the entire eating experience in a way that's worth trying at least once.
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