A delightful Dutch-inspired recipe for crispy and flavorful croquettes filled with savory beef.
Heat the butter in a large pan over medium heat.
Ensure the butter is melted but not browned for a smooth base.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from burning.
Stir in the flour and cook for 2 minutes to form a roux.
Cook the roux until it loses its raw flour smell.
Gradually add the beef stock, stirring constantly to create a smooth sauce.
Add the stock slowly to avoid lumps.
Mix in the cooked, shredded beef, nutmeg, bay leaf, salt, and pepper.
Ensure the beef is evenly distributed in the sauce.
Let the mixture cool completely, then shape into small logs.
Chilling the mixture makes it easier to shape.
Coat each log in flour, then beaten egg, and finally breadcrumbs.
Ensure an even coating for a crispy texture.
Heat the vegetable oil in a frying pan to 350°F (175°C).
Use a thermometer to maintain the oil temperature.
Fry the croquettes in batches until golden brown, about 4 minutes per batch.
Avoid overcrowding the pan to ensure even frying.
Drain on paper towels and serve hot.
Serve immediately for the best texture and flavor.
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