Dutch Crispy Beef Croquettes (Printable)

Golden crust croquettes with creamy, tender beef ragout fillings, ideal for snacks or appetizers.

# What You’ll Need:

→ Beef Filling

01 - 8.8 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 pepper, to taste

→ Roux & Creamed Filling

07 - 3 tbsp unsalted butter
08 - 3 tbsp all-purpose flour
09 - ⅔ cup whole milk
10 - 1 tbsp fresh parsley, chopped (optional)
11 - ½ tsp ground nutmeg

→ Coating

12 - 2 large eggs
13 - ¾ cup all-purpose flour
14 - 1⅓ cups fine dry breadcrumbs (preferably Panko or Dutch paneermeel)

→ For Frying

15 - Neutral oil (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 bay leaf. Reserve ¾ cup of the cooking liquid.
02 - Melt 1 tbsp butter in a skillet. Sauté the finely chopped onion until soft and translucent, about 3 minutes. Add shredded beef and stir to combine. Season with pepper and additional salt if needed.
03 - In a clean saucepan, melt 3 tbsp butter. Stir in 3 tbsp flour and cook over low heat for 2 minutes, stirring constantly to form a golden roux.
04 - Gradually whisk in reserved beef broth and whole milk until the mixture is smooth and thickened.
05 - Add the beef-onion mixture, nutmeg, and parsley to the roux. Stir thoroughly to create a thick, creamy ragout. Adjust seasoning to taste. Transfer the filling to a shallow dish, cover, and refrigerate for at least 1 hour until firm.
06 - Form the chilled filling into 10 cylinder-shaped croquettes approximately 3 inches long each.
07 - Set up breading stations with flour, beaten eggs, and breadcrumbs in separate shallow bowls. Roll each croquette in flour, dip into egg, then coat thoroughly with breadcrumbs. For extra crispiness, repeat the egg and breadcrumb step.
08 - Heat oil in a deep fryer or heavy pot to 350°F (180°C). Fry croquettes in batches for 3 to 4 minutes or until golden brown. Drain on paper towels.
09 - Serve hot, ideally accompanied by mustard for dipping.

# Expert Hints:

01 -
  • That contrast between shattering golden crust and silky ragout filling is genuinely addictive.
  • They're one of those dishes that looks impressive but actually feels manageable once you get the rhythm down.
  • You can make them ahead and freeze them, which means you're basically planning for a future version of yourself who wants something special for dinner.
02 -
  • The filling absolutely must be cold before you bread it, otherwise it's impossible to shape and will burst while frying—I learned this the messy way.
  • Don't skip the double coating if you like extra crunch; the second layer of egg and breadcrumbs creates that restaurant-quality shell.
  • The oil temperature matters more than you'd think; too cool and they absorb oil and taste greasy, too hot and the outside burns before the inside heats through.
03 -
  • Double-coating in breadcrumbs really does make the difference between good crunch and that shatteringly crispy shell you remember from the best versions.
  • If your oil temperature drops between batches, wait a minute for it to recover before adding the next batch—cold croquettes in cool oil are the enemy.
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