Crispy Beef Croquettes with Smoked Spices
American twist on Dutch bitterballen: pan-seared rib eye steak mixed into a savory roux with shallots, garlic, and parsley, then shaped into balls, breaded, and deep-fried until golden. Served with mustard for dipping. Rich, crispy exterior with a creamy beef filling spiked with smoked paprika and cayenne.
Ingredients
- 1 pound boneless rib eye or shell steakshell steakequalbeef
different texture and marbling
- salt, to taste
- 4 tablespoons butter
- ¼ cup flour
- 1 large shallot
- 3 cloves garlic
- ⅓ cup fresh parsley
- ¾ cup beef broth
- ½ teaspoon smoked salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- ½ cup flour, mixed with salt and smoked paprika for breading
- 2 eggs, beaten with water
- 2 tablespoons water
- 1 ½ cups panko breadcrumbs, mixed with salt and smoked paprika
- strong mustard, for dippingmild mustardto tasteneutral
reduced heat and complexity
- oil, for frying
Instructions
- 1
Let steak sit at room temperature for 30-60 minutes
- 2
Season steak with salt on both sides
- 3
Heat a cast-iron skillet on high
- 4
Cook steak 5-7 minutes per side for medium-rare
- 5
Rest steak at least 10-15 minutes
- 6
Melt butter in a saucepan on medium-high heat
- 7
Add shallots, garlic, and parsley; cook 2-3 minutes
- 8
Add flour and whisk into butter to form a thick paste
- 9
Cook paste until it begins to brown, about 1-2 minutes
- 10
Add broth and all seasonings; mix well
- 11
Cook 4-7 minutes while stirring constantly until mixture is brown and pasty
- 12
Transfer roux to a mixing bowl and cool slightly
- 13
Remove gristle from steak and dice into small pieces
- 14
Mix diced steak into roux
- 15
Freeze mixture for about 1 hour
- 16
Prepare breading station with flour mixture, beaten eggs with water, and breadcrumb mixture
- 17
Heat oil to 375°F
- 18
Shape frozen mixture into 24-30 balls
- 19
Dredge balls in flour, then egg, then breadcrumbs
- 20
Fry 4 balls at a time 1-2 minutes until golden brown
- 21
Serve with mustard
Tips
Homemade beef broth yields better flavor than store-bought alternatives
Cast-iron skillet provides even heat distribution for proper steak sear
Freezing the mixture for the full hour makes shaping easier and helps balls hold together when frying
Good to Know
Refrigerate breaded croquettes up to 2 days before frying. Store fried croquettes in airtight container in refrigerator up to 3 days; reheat in oven at 350°F for 10 minutes.
Shape and bread croquettes up to 2 days ahead; freeze in single layer, then transfer to freezer bag. Fry directly from frozen, adding 30 seconds to cooking time.
Serve hot with strong mustard. Pairs well with beer or light cocktails.
Common Mistakes
Do not skip the resting period after searing to avoid tough, unevenly cooked steak
Do not omit the full freezing time to avoid balls falling apart during frying
Do not exceed 375°F oil temperature to avoid burning breadcrumb coating before filling heats through
Do not fry more than 4 balls at once to avoid temperature drop and soggy results
Substitutions
Gluten-Free Swaps
General Alternatives
reduced heat and complexity
different texture and marbling