Why Craft the Best Beef Croquettes at Home?

While the croquette’s origins trace back to a 17th-century French cookbook, making it a French invention, its journey to becoming a Dutch icon is a fascinating one. The oldest-known Dutch recipe dates from 1830, when it was not the casual snack we know today, but rather a sophisticated intermediate dish, often serving as a luxurious appetizer made from leftover meat, typically about the size of an egg (source: Wikipedia).

For many years, the beef croquette was a specialty purchased from Dutch bakers or butchers. However, its true rise to fame occurred after the Second World War. Snack bars across the Netherlands, most famously Eetsalon van Dobben, began to popularize the croquette, transforming it into the beloved traditional Dutch snack it is today. This cultural shift is evident in the staggering statistics: the Dutch consume approximately 300 million croquettes annually, which averages out to about 25 croquettes per person each year! It proudly holds its position as the second-most-popular snack in the Netherlands, only surpassed by the equally famous Frikandel.

Today, the versatility of the croquette has led to a wide array of flavors, including chicken, goulash, satay, and potato croquettes, with even vegetarian vegetable croquettes available. However, most snack bar croquettes typically feature a thick ragout with a modest amount of meat, often veal or beef. Our recipe, on the other hand, is dedicated to creating a truly exceptional croquette with a rich, generously filled meat ragout that elevates this humble snack to a gourmet experience. By making them yourself, you control the quality and quantity of the meat, ensuring a superior flavor and texture that will impress even the most discerning palates.

The Unmatched Flavor and Quality of Homemade Kroketten

Choosing to make your Dutch beef croquettes at home isn’t just a cooking project; it’s an investment in flavor and quality. Unlike many mass-produced versions, homemade kroketten allow you to select premium beef and simmer it to perfection, creating a deeply savory broth that forms the heart of your ragout. You can adjust the seasoning to your exact preference, ensuring a harmonious balance of spices that truly shines. Furthermore, you’ll be able to ensure a substantial meat filling, making each bite incredibly satisfying. The process, while requiring a bit of time, is incredibly rewarding, culminating in a fresh, crispy exterior and a tender, flavorful interior that truly captures the essence of this Dutch classic.

Essential Ingredients for Authentic Dutch Kroketten

To embark on your journey to create these delightful beef croquettes, you’ll need a carefully selected array of ingredients. The precise quantities can be found in the recipe card at the bottom of this page, but here’s a detailed look at what makes this recipe truly special:

• Beef (Chuck Roast or Soup Meat): For this recipe, the quality and preparation of the beef are paramount. We recommend using a good quality chuck roast or designated soup meat. The beef needs to be cooked until it’s incredibly tender and flavorful. To achieve this, combine the meat with approximately 4 ½ cups (1 liter) of cold water, along with an onion, parsley, and bay leaves. Bring this mixture to a boil, then reduce the heat and simmer for 3 to 4 hours without a lid. This slow cooking process allows the water to gradually evaporate, concentrating the flavors and leaving you with about 2 ¼ cups (½ liter) of rich, homemade beef stock and beautifully tender beef. Remember, always start with cold water to ensure the beef remains tender and doesn’t become tough.
• Beef Broth: This forms the savory base of our thick ragout. Ideally, you’ll use the concentrated, flavorful stock leftover from cooking your beef. If your stock is unsalted, add about 1 teaspoon of salt to achieve the perfect seasoning. If you’re short on time or don’t have enough homemade stock, a good quality store-bought beef stock or bouillon cube dissolved in water can be used as an alternative, but adjust salt content accordingly. For an even richer flavor, consider using homemade beef stock.
• Breadcrumbs: Essential for the signature crispy coating. Use fine, dry breadcrumbs, or you can make your own by finely crumbling toasted white bread. The texture of the breadcrumbs is key to achieving that satisfying crunch.
• Spices (Pepper, Salt, Nutmeg, Thyme): These spices are carefully chosen to enhance the rich beef flavor of the ragout. Freshly ground black pepper, a touch of salt (adjusted based on your broth), a hint of earthy nutmeg, and aromatic dried thyme come together to create a perfectly balanced and savory profile. Always taste your ragout before mixing in the meat to ensure the seasoning is just right. Use a clean spoon for tasting to avoid introducing bacteria that could affect the ragout’s binding properties.
• Gelatin Powder: This is a crucial ingredient for achieving the correct consistency of the ragout. Gelatin helps to bind the mixture, ensuring it thickens sufficiently to be shaped into the characteristic croquette bars. Without it, the ragout would be too loose to form, resulting in a less successful croquette.
• All-Purpose Flour and Eggs: These are vital for creating the roux (the base of the ragout) and for the breading process. Flour helps thicken the ragout, while flour and beaten egg whites create the perfect adhesive layers for the breadcrumbs, ensuring a robust, crispy crust.

Step-by-Step Guide: Crafting Your Own Dutch Croquettes

Making homemade Dutch croquettes is a rewarding culinary adventure that, while requiring a few steps, is well worth the effort. For a detailed recipe card with precise measurements and printable instructions, please refer to the bottom of this blog post. Follow these steps carefully for croquettes that are crispy on the outside and wonderfully creamy on the inside:

1. Prepare the Roux: Begin by melting the butter in a saucepan over medium-high heat. Add the finely chopped onion and sauté until it becomes translucent, usually about 3 minutes. Once the onion is ready, add all the flour at once to create a roux. Stir continuously and cook for at least 2 minutes. This step is crucial to cook out the raw flour taste, ensuring a smooth and flavorful base for your ragout.
2. Form the Ragout Base: Gradually dilute the roux with the prepared beef stock, stirring constantly with a whisk to prevent lumps. Bring the mixture to a boil, then immediately turn off the heat. While the ragout is still warm, dissolve the pre-soaked gelatin powder into it, stirring until fully incorporated. The gelatin is key to ensuring your ragout sets firmly enough to be shaped later.
3. Season and Taste: Now it’s time to infuse your ragout with flavor. Add the black pepper, salt (adjusting based on the saltiness of your stock), nutmeg, and dried thyme. Mix everything thoroughly. Before adding the meat, take a small taste of the ragout using a clean spoon. Adjust the seasonings as needed. Remember, using a clean spoon is important to avoid affecting the binding properties of the gelatin.
4. Incorporate the Beef: Once the ragout is perfectly seasoned, add your cooked beef. You can either pull the beef apart with two forks to create tender, shredded pieces (like pulled beef) or cut it into very fine cubes for a more uniform texture. Mix the beef thoroughly into the ragout, ensuring it’s evenly distributed.
5. Chill and Set the Ragout: Spread the meat mixture evenly onto a large plate or baking sheet. Cover it tightly with plastic wrap, pressing the wrap directly onto the surface of the ragout to prevent a skin from forming. Place the ragout in the refrigerator and let it cool completely until it is very firm. This chilling process is essential; a firm ragout is much easier to shape into croquettes. This usually takes at least 1-2 hours, or ideally overnight.
6. Shape and Bread the Croquettes: Once the ragout is firm, take a small portion and, with slightly wet hands (this prevents sticking), shape it into a cylinder or “bar” approximately 4 inches (about 10 cm) long and 1 inch (3 cm) thick. For the ultimate crispy coating, we use a double-breading technique. First, gently roll each shaped croquette in dry breadcrumbs, ensuring an even layer. Next, roll it in all-purpose flour. Then, dip it into beaten egg whites (egg yolks discarded). Finally, roll it again in breadcrumbs for a second, robust coating. This double layer is vital for achieving maximum crispiness and helping to prevent the croquettes from bursting during frying.
7. Deep-Fry to Golden Perfection: Heat your sunflower oil (or other vegetable oil) in a deep fryer to 350 °F (180 °C). Carefully lower the breaded croquettes into the hot oil, frying them in batches to avoid overcrowding the fryer, which can lower the oil temperature and result in greasy croquettes. Fry for about 4 minutes, or until they are beautifully golden brown and crispy.
8. Serve Immediately: Once fried, remove the croquettes from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve them hot and enjoy the perfect balance of crispy exterior and rich, savory filling!

Serving Your Delicious Dutch Kroketten

Dutch Kroketten are incredibly versatile and can be enjoyed in various ways, whether as a satisfying snack, part of a main meal, or a classic Dutch lunch. Here are some popular serving suggestions:

• As a Side Dish or Snack: Serve your croquettes alongside crispy French fries, another beloved deep-fried snack like Dutch cheese soufflé, or the ever-popular Frikandel. They pair wonderfully with classic Dutch mayonnaise, tangy ketchup, or a rich curry sauce.
• The Iconic “Broodje Kroket”: For a truly authentic Dutch lunch experience, serve these deep-fried delights on soft white buns (or even homemade hamburger buns), generously topped with a dollop of sharp mustard. This simple yet incredibly delicious combination is a staple in Dutch cafés and snack bars and makes for one of the most satisfying lunches you’ll ever encounter.

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

Need more inspiration?

• You can find video recipes on my YouTube channel.
• And don’t forget to save the recipes on Pinterest, so you can easily find them again next time!

Andréa

Explore More Traditional Dutch Snacks

If you’ve enjoyed making these delicious Kroketten, you’ll love diving deeper into the world of Dutch snacks. Here are a few more traditional recipes to try, perfect for expanding your culinary repertoire: