Dutch Beef Croquettes Crispy (Printable Version)

Crispy Dutch croquettes feature tender beef ragout inside a golden breadcrumb crust, perfect with fries or dipping sauce.

# What You'll Need:

→ Beef Filling

01 - 9 oz stewing beef (e.g., chuck), diced
02 - 2 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 and Creamed Filling

07 - 3 tbsp unsalted butter
08 - 1/3 cup 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, 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 Make It:

01 - In a saucepan, combine diced 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 - Melt 1 tablespoon butter in a skillet over medium heat. Sauté chopped onion until soft and translucent, approximately 3 minutes. Add shredded beef and stir well. Season with black pepper and salt as needed.
03 - In a clean saucepan, melt 3 tablespoons butter over low heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually add reserved beef broth and whole milk while whisking, until smooth and thickened.
04 - Stir the beef and onion mixture into the roux. Add ground nutmeg and chopped parsley if using. Mix thoroughly to form a thick, creamy ragout. Adjust seasoning if necessary. Transfer filling to a shallow dish, cover, and refrigerate for at least 1 hour until firm.
05 - Divide chilled filling into 10 equal portions and shape each into a cylinder approximately 3 inches long.
06 - Set out three shallow bowls containing flour, beaten eggs, and breadcrumbs respectively. Roll each croquette in flour, then dip into eggs, and coat evenly with breadcrumbs. For an extra crisp exterior, repeat the egg and breadcrumb coating once more.
07 - Heat oil in a deep fryer or large heavy pot to 350°F (180°C). Fry croquettes in batches for 3 to 4 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
08 - Serve the croquettes hot, ideally accompanied by mustard for dipping.

# Expert Tips:

01 -
  • That contrast between shattering crust and silky, savory filling is genuinely addictive and always disappears fast.
  • They freeze beautifully before frying, so you can make them ahead and fry straight from frozen when guests arrive.
  • One batch makes ten croquettes, perfect for sharing or eating leftovers guilt-free the next day.
02 -
  • The filling must be cold and firm before breading—if you skip the chilling step, your croquettes will fall apart in the oil and you'll end up with beef ragout soup instead.
  • Oil temperature is everything; too cool and they absorb oil like sponges, too hot and the outside burns before the inside heats through—invest in a thermometer and use it.
  • The double breading step genuinely makes a difference in achieving that shatteringly crispy exterior that makes people pause mid-bite.
03 -
  • Save your beef braising liquid even after you've used what you need—it freezes beautifully and becomes the base for incredible gravy or soup another day.
  • Room temperature oil will cause your croquettes to absorb oil instead of frying; cold oil from the fridge will cause them to crack—maintain that 180°C consistently and you'll get perfect results every time.
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