Dutch Beef Croquettes Crispy (Printable)

Golden, crispy croquettes filled with tender beef and creamy sauce, ideal for a satisfying snack or appetizer.

# What You Need:

→ Beef Filling

01 - 9 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 black 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 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 - Combine beef, beef broth, bay leaf, and a pinch of salt in a saucepan. 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 the bay leaf. Reserve 3/4 cup of the cooking liquid.
02 - Melt 1 tbsp butter in a skillet and sauté chopped onion until soft and translucent, approximately 3 minutes. Add shredded beef and stir to combine. Season with black 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 whole milk until smooth and thickened.
04 - Add beef-onion mixture, ground nutmeg, and chopped parsley (if using) to the roux. Stir well to form a thick, creamy ragout. Adjust seasoning to taste. Spread the mixture into a shallow dish, cover, and refrigerate for at least 1 hour until firm.
05 - Shape the chilled filling into 10 cylinder-shaped croquettes, approximately 3 inches long each.
06 - Arrange flour, beaten eggs, and breadcrumbs each in separate shallow bowls. Roll each croquette in flour, dip into beaten eggs, then coat thoroughly with breadcrumbs. For extra crispiness, repeat the egg and breadcrumb coating once more.
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 to remove excess oil.
08 - Serve croquettes hot, ideally accompanied by mustard for dipping.

# Expert Suggestions:

01 -
  • The contrast between crispy shell and creamy filling is genuinely addictive—one bite and you'll understand their cult status.
  • They're surprisingly forgiving to make once you master the filling, and they freeze beautifully for last-minute entertaining.
  • The beef ragout is so comforting you'll want to eat it straight from the pot, but trust the process.
02 -
  • Don't skip the chilling step—I learned this by trying to shape warm filling and watching it fall apart in the oil, a frustration I never repeated.
  • The double breading step isn't fancy; it's the difference between crispy and truly shatteringly crisp, and once you taste it, you'll never go back.
  • Oil temperature is everything—use a thermometer, not guesswork, because even five degrees makes the difference between golden and greasy.
03 -
  • Invest in a good thermometer for your oil—it eliminates the guessing game that ruins more batches than any other variable.
  • If your filling seems too soft after chilling, add another tablespoon of flour to the roux next time; every kitchen is different and flour hydration varies.
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