📝 About This Recipe
Transport your taste buds to a cozy Amsterdam brown café with these iconic Dutch Kroketten. Featuring a velvety, rich beef ragout encased in a shatteringly crisp breadcrumb shell, these croquettes offer a luxurious contrast of textures. Traditionally deep-fried, this air-fried version delivers that signature golden crunch and savory depth with a fraction of the oil, making it an irresistible global specialty you can enjoy at home.
🥗 Ingredients
The Beef & Stock
- 300 grams Beef Chuck Roast (simmered until tender and finely shredded)
- 400 ml Beef Stock (high quality, chilled)
- 1 Bay Leaf
The Ragout (Roux)
- 60 grams Unsalted Butter
- 80 grams All-Purpose Flour
- 1 Shallot (very finely minced)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 1 teaspoon Dijon Mustard
- to taste Salt and Black Pepper
- 1.5 teaspoons Gelatin Powder (bloomed in 1 tbsp water to ensure a firm set)
The Breading & Air Frying
- 1/2 cup All-Purpose Flour (for dredging)
- 2 large Eggs (beaten with 1 tsp oil)
- 1 cup Fine Breadcrumbs (traditional style)
- 1 cup Panko Breadcrumbs (for extra crunch)
- 1 bottle Cooking Oil Spray (high smoke point like avocado or canola)
👨🍳 Instructions
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1
In a small saucepan, melt the butter over medium heat. Add the minced shallots and sauté for 2-3 minutes until translucent but not browned.
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2
Whisk in the 80g of flour to create a roux. Cook for 2-3 minutes, stirring constantly, to cook out the raw flour taste until it smells slightly nutty.
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3
Gradually whisk in the chilled beef stock, a little at a time. Continue stirring until you have a very thick, smooth, and glossy sauce (ragout).
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4
Stir in the shredded beef, bloomed gelatin, parsley, nutmeg, mustard, salt, and pepper. Mix until the beef is evenly distributed.
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5
Spread the ragout into a shallow glass dish. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely firm.
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6
Set up your breading station: one bowl with flour, one with the beaten egg mixture, and one with a mix of fine and Panko breadcrumbs.
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7
Divide the cold ragout into 12 equal portions (about 50-60g each). Roll them into cylinders roughly 3 inches long and 1 inch thick.
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8
Dredge each cylinder in flour, then dip in the egg wash, and finally roll in the breadcrumbs until fully coated. For a sturdier crust (essential for air frying), dip them back into the egg and then the breadcrumbs a second time.
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9
Preheat your air fryer to 400°F (200°C) for 5 minutes.
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10
Lightly spray the air fryer basket and each kroket generously with cooking oil spray. This is the secret to achieving a deep-fried golden color.
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11
Place the krokets in the basket in a single layer, ensuring they don't touch. You may need to work in batches.
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12
Air fry for 10-12 minutes, gently shaking the basket or turning the krokets halfway through, until they are deep golden brown and crispy.
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13
Let the krokets rest for 2-3 minutes before serving. The filling will be extremely hot!
💡 Chef's Tips
The most common mistake is not chilling the ragout long enough; it must be ice-cold and firm to handle easily. Double-breading is non-negotiable for air frying to prevent the ragout from leaking out before the crust sets. Use a mix of fine breadcrumbs for coverage and Panko for texture to mimic the traditional deep-fried look. If the ragout feels too soft while shaping, put the tray back in the freezer for 15 minutes. Spray the krokets until no white flour/breadcrumb spots are visible to ensure even browning in the air fryer.
🍽️ Serving Suggestions
Serve traditionally on a slice of soft white bread with a generous smear of sharp Dutch mustard. Pair with a cold, crisp Pilsner or a Belgian-style Ale to cut through the richness. Serve as 'Bitterballen' by shaping them into small rounds instead of cylinders for the perfect party appetizer. Add a side of pickled onions or cornichons to provide a bright, acidic contrast to the savory beef. A simple green salad with a lemon vinaigrette makes this a complete light lunch.