Dutch Beef Croquettes
Inspired by the rich culinary traditions of Holland, Dutch Beef Croquettes (or 'kroketten') are golden rolls of tender ragout encased in a crisp breadcrumb shell. Originating as a frugal yet indulgent way to use up leftover meats, they’ve become a beloved snack or appetizer across the Netherlands. Each bite delivers a comforting mixture of velvety beef filling and crunchy crust — the perfect contrast of textures. Whether served with mustard as a pub snack or on a sandwich as 'broodje kroket', they embody Dutch culinary ingenuity and charm.
Equipment
saucepan
Whisk
sharp knife
Baking sheet
Slotted spoon
Cooling rack
Deep pot for frying or deep fryer
Tongs
Ingredients
For the Beef Ragout Filling:
2 tablespoons unsalted butter - high-quality European-style
¼ cup all purpose flour (plain flour Australia and UK) - plus extra for dredging- 1 cup whole milk - warmed
1 teaspoon Dijon mustard
½ teaspoon nutmeg - (freshly grated) optional, traditional flavor- 1 ½ cups cooked beef - finely shredded or chopped; use brisket or pot roast for tenderness
1 teaspoon sea salt - to taste
¼ teaspoon ground black pepper - freshly ground
For Breading & Frying:
- 1 cup all purpose flour (plain flour Australia and UK) - for dredging
2 large eggs - beaten
1 ½ cups breadcrumbs - preferably Panko for extra crunch
3 cups vegetable oil - for deep frying
Instructions
- In a medium saucepan, melt the butter over medium heat. Once fully melted and foaming, whisk in the flour to form a roux. Cook, whisking constantly, for 2–3 minutes until pale and slightly nutty in aroma — this helps eliminate the raw flour taste.
- Slowly pour in the warm milk, whisking continuously to avoid lumps. Cook until the mixture thickens to a thick béchamel consistency — about 3–4 minutes, stirring often.
- Add the mustard, nutmeg, salt, and pepper. Stir to combine, then fold in the shredded cooked beef evenly. Continue stirring over low heat for another 2 minutes. The mixture should be thick enough to hold its shape.
- Transfer the beef ragout into a shallow dish or baking sheet, spread evenly, and let it cool slightly at room temperature before refrigerating for at least 2 hours or until firm.
- Once chilled, divide the mixture into 6 equal portions. Roll each into a log shape about 3 inches long and 1 inch thick.
- Dredge each croquette in flour, dip into beaten eggs, and then coat in breadcrumbs. Ensure even coating on all sides. Repeat the egg/breadcrumb step for extra crunch if desired.
- Heat the vegetable oil in a deep fryer or deep pot to 350°F (175°C). Carefully lower in 2–3 croquettes at a time, avoiding overcrowding. Fry for 3–4 minutes or until deep golden brown and crisp.
- Drain on a wire rack or paper towels. Let rest for 2 minutes before serving to allow the filling to settle slightly.
Notes
- For added depth of flavor, mix a small amount of caramelized onion or finely minced parsley into the ragout before chilling.
- Leftover roast or braised beef works wonderfully, and the croquettes can be frozen before frying for convenient make-ahead snacks.
Nutrition
Calories: 1338kcalCarbohydrates: 33gProtein: 23gFat: 125gSaturated Fat: 24gPolyunsaturated Fat: 64gMonounsaturated Fat: 30gTrans Fat: 1gCholesterol: 128mgSodium: 593mgPotassium: 352mgFiber: 1gSugar: 3gVitamin A: 274IUVitamin C: 0.01mgCalcium: 105mgIron: 4mg
How did this recipe turn out for you?Rate this Recipe !
