Dutch Beef Croquettes Crispy (Printable)

Golden croquettes with tender beef ragout and crispy crust, perfect for snacks or casual meals.

# What You'll Need:

→ 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 - 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 - 1/2 tsp ground nutmeg

→ Coating

12 - 2 large eggs
13 - 3.5 tbsp all-purpose flour
14 - 5.3 oz fine dry breadcrumbs (preferably Panko or Dutch paneermeel)

→ For Frying

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

# How to Make It:

01 - In a saucepan, combine beef cubes, beef broth, bay leaf, and a pinch of salt. Bring to a boil, then simmer gently for about 1 hour until beef is very tender. Remove beef, shred finely, and discard bay leaf. Reserve 3/4 cup of the cooking liquid.
02 - In a skillet, melt 1 tbsp butter and sauté the chopped onion until soft and translucent, about 3 minutes. Add shredded beef and stir well. Season with pepper and additional salt if needed.
03 - Melt 2.8 tbsp butter in a clean saucepan. Stir in 3 tbsp flour and cook over low heat for 2 minutes, stirring constantly. Gradually whisk in reserved beef broth and milk until the mixture thickens smoothly.
04 - Add the beef-onion mixture, nutmeg, and parsley (if using) to the roux. Stir thoroughly to create a thick, creamy ragout. Taste and adjust seasoning as necessary. Spread the filling in a shallow dish, cover, and refrigerate for at least 1 hour until firm.
05 - Form chilled filling into 10 cylindrical croquettes, about 3 inches long each.
06 - Set up breading station with separate shallow bowls containing flour, beaten eggs, and breadcrumbs. Coat each croquette by rolling it first in flour, then dipping in egg, and finally covering with breadcrumbs. For extra crispiness, 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 3–4 minutes until golden brown. Drain on paper towels.
08 - Serve croquettes hot, ideally accompanied by mustard for dipping.

# Expert Hints:

01 -
  • The filling is so creamy and rich that each bite feels indulgent, but they're actually manageable to make at home.
  • You can make them ahead and freeze the breaded croquettes, then fry them straight from frozen when guests arrive.
  • They pair perfectly with everything: mustard, mayonnaise, fries, or even a cold beer on a casual evening.
02 -
  • The filling must be completely cold before you shape it; warm filling won't hold together and will leak out during frying.
  • Double-coating the croquettes in egg and breadcrumbs is the difference between a soggy middle and that perfect crispy-creamy contrast.
  • Oil temperature is critical—use a thermometer or test with a small piece of bread; too cool and they absorb oil, too hot and the outside burns before the inside heats through.
03 -
  • For a richer, more sophisticated filling, substitute half the beef with ground veal or add a tablespoon of Dijon mustard to the ragout.
  • Keep a small bowl of cold water nearby while breading; if breadcrumbs stick to your hands, dip your fingers in water and they'll release easily without making the coating soggy.
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