Dutch crispy beef croquettes (Printable)

Golden, crispy croquettes filled with tender beef ragout and a rich, creamy texture.

# What You Need:

→ Beef Filling

01 - 8.8 oz stewing beef (e.g., chuck), cut into small cubes
02 - 2.1 cups beef broth
03 - 1 bay leaf
04 - 1 small onion, finely chopped
05 - 1 tbsp unsalted butter
06 - Salt and black pepper, to taste

→ Roux & Creamed Filling

07 - 2.8 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 1/2 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 - In a saucepan, combine beef, beef broth, bay leaf, and a pinch of salt. Bring to a boil, then reduce heat and simmer gently for about 1 hour 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 tablespoon butter and sauté the onion until soft and translucent, approximately 3 minutes. Add the shredded beef and stir to combine. Season with pepper and additional salt as needed.
03 - In a clean saucepan, melt 2.8 tablespoons butter. Stir in 3 tablespoons flour and cook over low heat for 2 minutes, stirring constantly. Gradually whisk in the reserved beef broth and milk until smooth and thickened.
04 - Add the beef-onion mixture, nutmeg, and parsley if using to the roux. Mix thoroughly to form a thick, creamy ragout. Adjust seasoning as needed. Transfer the filling to a shallow dish, cover, and refrigerate for at least 1 hour until firm.
05 - Form the chilled filling into 10 cylinder-shaped croquettes, about 3 inches long each.
06 - Set up a breading station with separate shallow bowls containing flour, beaten eggs, and breadcrumbs. Roll each croquette in flour, dip in egg, then coat thoroughly with breadcrumbs. For added crispness, repeat the egg and breadcrumb coating.
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 Suggestions:

01 -
  • The contrast between the shattering golden crust and creamy, savory filling is honestly addictive.
  • They're a make-ahead dream—breaded and frozen, ready to fry whenever hunger strikes.
  • Far easier than restaurant versions once you understand the filling needs to be genuinely cold and firm.
02 -
  • The filling must be genuinely cold and firm before you shape it, or you'll end up with broken croquettes that leak beef ragout into your oil—learned this the hard way.
  • Temperature matters obsessively; oil that's too cool makes greasy, soggy results, while oil that's too hot burns the outside before the inside warms through.
  • Double-coating at least some croquettes in breadcrumbs and egg creates that restaurant-quality shattering crust that makes people stop mid-conversation.
03 -
  • Keep your oil between 175–185°C; if you don't have a thermometer, drop a breadcrumb in and count to three—it should sizzle immediately and turn golden in about 30 seconds.
  • Make the filling a day ahead if you want; the flavors actually deepen and meld overnight, making assembly the next day far less stressful.
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