Save My first Dutch croquette arrived on a small white plate at a tiny Amsterdam café on a rainy afternoon, steam rising off it like a tiny golden pillow. I bit into that crispy shell and everything stopped—the creamy beef inside was impossibly tender, like the kitchen had been keeping a secret. Years later, I finally understood why my Dutch friends got a little nostalgic when they talked about these, and why making them at home became a weekend ritual I couldn't shake.
I'll never forget watching my friend's grandmother make these in her kitchen in Utrecht, flour dusting her apron while she shaped each one with the kind of practiced precision that comes from doing something a thousand times. She moved through the whole process like it was second nature, but when she caught me watching, she smiled and said the secret was patience—especially with the chilling step, which I wanted to skip. She was right, of course.
Ingredients
- Stewing beef (250 g): Chuck or another tough cut actually works better here because it gets incredibly tender after simmering, which is exactly what you want for shredding.
- Beef broth (500 ml): This is your building block—use quality broth if you can, because it flavors the whole filling from the start.
- Bay leaf: One leaf while simmering, then remove it; it brings an earthy note that makes the beef taste more like itself.
- Onion, finely chopped: Just one small one, sautéed until it disappears into sweetness before you mix it with the shredded beef.
- Unsalted butter (1 tbsp for beef, 40 g for roux): Keep it unsalted so you control the salt level throughout.
- All-purpose flour (40 g for roux, 100 g for coating): The roux amount is exact; it's what creates that creamy, thick filling without lumps.
- Whole milk (150 ml): Brings a subtle richness to the roux that beef broth alone can't quite give you.
- Ground nutmeg (1/2 tsp): A tiny amount transforms the filling—too much and it becomes medicinal, too little and something feels missing.
- Fresh parsley, chopped (1 tbsp, optional): I skip it sometimes and don't miss it, but it adds brightness if you want that grassy note.
- Eggs (2 large): These bind everything in the breading station; beat them just before you start coating.
- Fine dry breadcrumbs (150 g): Dutch paneermeel if you can find it, otherwise Panko works beautifully for that crackle.
- Neutral oil for frying: Sunflower or canola at the right temperature is what gives you that golden shell without greasiness.
- Salt and pepper: Taste as you go; the ragout needs proper seasoning to shine.
Instructions
- Simmer the beef until it falls apart:
- Combine beef, broth, bay leaf, and salt in a saucepan and bring to a boil, then lower the heat so it's a gentle simmer for about an hour. You'll know it's ready when a fork shreds the meat easily, and the kitchen smells like something deeply comforting.
- Sauté onion and add the shredded beef:
- Melt butter in a skillet and cook chopped onion until it softens and turns translucent, about three minutes. Add your shredded beef, mix it together, taste it, and adjust salt and pepper—this is your chance to season it properly before it gets wrapped up in the creamy filling.
- Make a smooth roux:
- In a clean saucepan, melt 40g of butter over low heat, then whisk in the flour and cook for two minutes, stirring constantly so it doesn't brown. This is where patience pays off; rushing this step can leave you with a lumpy sauce that no amount of whisking fixes.
- Add broth and milk to create the ragout:
- Gradually whisk in the reserved beef broth and milk into your roux, going slowly to avoid lumps. It'll start thin and gradually thicken into something silky and gorgeous.
- Combine everything and season:
- Fold the beef-onion mixture into the roux, then add nutmeg and parsley if using. Taste it and adjust—this filling should taste like the best part of a beef stew. Spread it into a shallow dish and refrigerate for at least an hour until it's firm enough to hold a shape.
- Shape the croquettes:
- Once chilled and firm, scoop and roll the filling into cylinders about 8 cm long, using your hands or two spoons to shape them. Work quickly so the filling doesn't soften too much.
- Set up your breading station:
- Arrange three shallow bowls with flour, beaten eggs, and breadcrumbs. Roll each croquette in flour first, which helps the egg stick, then dip in egg, then coat in breadcrumbs. For extra crispiness, repeat the egg and breadcrumb step—it makes a visible difference.
- Fry until golden:
- Heat oil to 180°C (350°F) and fry croquettes in batches, about 3 to 4 minutes per batch until they're deep golden brown. Don't crowd the pan, and use a slotted spoon to flip them halfway through so they brown evenly on all sides.
- Drain and serve:
- Lift them onto paper towels and eat them while they're still warm, ideally within minutes of frying when the contrast between crispy shell and creamy filling is most dramatic.
Save There's something almost meditative about standing at the stove watching these transform, hearing them sizzle and watching the breadcrumbs turn from pale to golden. The smell that fills your kitchen—beefy and rich and toasty—is the whole reason I come back to making these whenever I want to feel a little bit like I'm cooking in Amsterdam.
Make-Ahead Magic
One of the best things about these croquettes is that most of the work happens before you turn on the stove. You can shape and bread them a day or two ahead, layer them between parchment paper in a container, and keep them in the freezer until you're ready. When hunger strikes, just drop them straight into hot oil—they'll take about five or six minutes from frozen instead of three or four. I've saved myself countless times by having a stash of these waiting in the freezer.
Serving and Pairing
These are best eaten hot, still steaming, ideally within a minute of frying when that contrast between shell and filling is most pronounced. I'm a traditionalist with mustard for dipping—sharp, spicy mustard cuts through the richness beautifully—but some people like mayonnaise or even curry ketchup if they're feeling adventurous. A crisp pilsner or pale lager is the natural companion, something clean and slightly hoppy to balance the richness.
Building Flavor Depth
The real magic in this dish lives in the ragout filling, which is why taking time to brown the beef properly and let it simmer gently matters so much. Some cooks add a small splash of Worcestershire sauce or even a touch of brandy to deepen the flavor, which I admire, but the traditional version speaks for itself once you understand how each ingredient is working. The nutmeg is the quiet hero here—just a whisper of it brings everything into focus.
- If you want to experiment, try substituting half the beef with veal for a more delicate flavor profile.
- A pinch of ground mustard powder in the filling adds complexity without being obvious.
- Make sure your roux is pale and cook it gently; a brown roux changes the whole character of the dish.
Save Once you master the technique, these croquettes become less of a project and more of a comfort you can offer yourself whenever you need something golden and warm. They're proof that the best food doesn't have to be complicated.
Recipe Questions & Answers
- → What cut of beef is best for the filling?
Stewing beef like chuck works best due to its tenderness after slow cooking, creating a rich, flavorful filling.
- → How do I achieve a creamy interior for the croquettes?
Combining the shredded beef with a smooth roux and milk mixture forms a thick, creamy ragout that chills into a firm yet soft filling.
- → What’s the best way to get a crispy coating?
Double-coating croquettes by rolling in flour, dipping in eggs, and coating with fine breadcrumbs ensures a golden, crunchy crust when fried.
- → Can croquettes be prepared in advance?
Yes, after shaping and breading, croquettes can be frozen and fried directly from frozen, adding a couple of minutes to cooking time.
- → What oil temperature is ideal for frying?
Maintain oil at 180°C (350°F) for even, golden frying without excess oil absorption.