Dutch beef croquettes snack (Printable Version)

Crunchy outside, creamy beef filling; golden breadcrumb crust for a perfect savory snack or meal addition.

# What You Need:

→ Beef Filling

01 - 9 oz stewing beef (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 - 1/3 cup 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 Make It:

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 very tender. Remove beef and shred finely; discard bay leaf. Reserve 7/8 cup of the cooking liquid.
02 - Melt 1 tablespoon butter in a skillet and sauté onion until soft and translucent, about 3 minutes. Add shredded beef and stir to combine. Season with pepper and salt as needed.
03 - In a clean saucepan, melt 3 tablespoons butter. Stir in flour and cook for 2 minutes over low heat, stirring constantly. Gradually whisk in reserved beef broth and milk until smooth and thickened.
04 - Add beef-onion mixture, nutmeg, and parsley if using to the roux. Mix thoroughly to create a thick, creamy ragout. Adjust seasoning to taste. Spread filling in a shallow dish, cover, and refrigerate at least 1 hour until firm.
05 - Form chilled filling into 10 cylinders approximately 3 inches long each.
06 - Set up breading station with flour, beaten eggs, and breadcrumbs in separate shallow bowls. Roll each croquette in flour, dip in egg, then coat thoroughly in breadcrumbs. Repeat egg and breadcrumb coating for extra crispiness.
07 - Heat oil in 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.
08 - Serve hot, preferably with mustard for dipping.

# Expert Advice:

01 -
  • They're deceptively simple once the filling is made, yet impressive enough to serve at any gathering.
  • The creamy beef center and golden crust hit that perfect balance between comfort food and elegant appetizer.
  • You can make them ahead and freeze them unbaked, which means hot croquettes whenever you want without the last-minute scramble.
02 -
  • The oil temperature is non-negotiable—too cool and they'll absorb oil and turn greasy; too hot and the outside burns before the inside warms through, so use a thermometer.
  • Don't skip the chilling step; warm filling won't hold its shape and will burst or lose its form during frying.
  • The double breading is worth the extra step because it creates that shatteringly crisp exterior that makes each bite memorable.
03 -
  • Invest in a good thermometer for the oil—it's the single most important tool for consistent, beautiful results every time.
  • Make the filling a day ahead if you can; it lets the flavors deepen and makes the whole process less rushed.
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