Dutch beef croquettes snack (Printable)

Golden croquettes with creamy beef ragout and crispy breadcrumb crust, ideal as snack or appetizer.

# Ingredient List:

→ Beef Filling

01 - 8.8 oz stewing beef (chuck), diced small
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 - 3/4 cup all-purpose flour
14 - 1 1/8 cups fine dry breadcrumbs (Panko or Dutch paneermeel preferred)

→ For Frying

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

# Directions:

01 - Combine beef, beef broth, bay leaf, and a pinch of salt in a saucepan. Bring to a boil, then simmer gently for about 1 hour until beef is tender. Remove beef, shred finely; discard bay leaf. Reserve 3/4 cup cooking liquid.
02 - Melt 1 tbsp butter in a skillet. Sauté onion until soft and translucent, approximately 3 minutes. Add shredded beef, season with pepper and salt as needed, and mix thoroughly.
03 - In a clean saucepan, melt 2.8 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, continuing until mixture is smooth and thickened.
04 - Incorporate beef-onion mixture, nutmeg, and parsley (if used) into the roux. Mix well to create a thick creamy ragout. Adjust seasoning. Spread filling evenly in a shallow dish, cover, and refrigerate for at least 1 hour until firm.
05 - Form chilled filling into 10 cylinders approximately 3 inches long each.
06 - Set up stations with flour, beaten eggs, and breadcrumbs in separate shallow bowls. Roll each croquette in flour, dip in egg, then coat with breadcrumbs. For extra crispness, repeat egg and breadcrumb coating.
07 - Heat oil in a deep fryer or heavy saucepan to 350°F (180°C). Fry croquettes in batches for 3 to 4 minutes until golden brown. Drain on paper towels.
08 - Serve croquettes hot with mustard for dipping, optionally accompanied by fries and a crisp pilsner or pale lager.

# Expert Tips:

01 -
  • That contrast between the crackling exterior and silky beef ragout inside becomes almost addictive once you taste it.
  • They're impressively restaurant-quality but built on humble techniques you can master in an afternoon.
  • Perfect for feeding a crowd or keeping a batch in the freezer for moments when you need comfort food that's ready in minutes.
02 -
  • The filling must be cold and firm before you bread it, or the coating will slip off during frying and you'll end up with melted beef in your oil.
  • Don't skip the roux step or try to thicken with cornstarch—the slow-cooked flour creates a silky texture that cornstarch can't match.
  • Oil temperature matters more than you think; too cool and they'll absorb grease, too hot and the outside burns before the inside warms through.
03 -
  • Keep your oil between 175 and 185 degrees Celsius for the crispiest exterior without a greasy interior.
  • Double-coating in breadcrumbs creates the shattering crust that makes these worth making in the first place.
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