Crispy Ground Beef Croquettes: Golden Outside, Juicy and Savory Inside

How to Make Ground Beef Croquettes

1. Cook the beef. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook 3 minutes. Add the beef and cook, breaking it up into very small pieces, for 7 to 8 minutes, until browned. Stir in the garlic, tomato paste, salt, pepper and paprika and cook 2 minutes more. Turn off the heat and stir in the green onions.
2. Make the dough. In a medium saucepan, bring the milk and butter to a simmer. Add the flour all at once and stir hard with a wooden spoon over low heat for 2 to 3 minutes, until it forms a smooth ball that pulls away from the pan.
3. Combine. Mix the beef into the warm dough until evenly combined. Spread on a plate, cover and refrigerate for at least 1 hour, until firm.
4. Shape. With lightly oiled hands, take about 2 tablespoons of the mixture and roll it into a log about 3 inches long.
5. Bread them. Dip each croquette in the beaten eggs, then roll it in the breadcrumbs, pressing gently so the crumbs stick. For an extra-thick crust, dip in egg and crumbs a second time.
6. Heat the oil. Pour about 2 inches of oil into a heavy pot and heat to 350°F.
7. Fry. Fry 5 or 6 croquettes at a time for 3 to 4 minutes, turning, until deep golden brown all over.
8. Drain and serve. Transfer to a plate lined with paper towels. Sprinkle with green onions and serve hot with dipping sauce.

Tips for Perfect Croquettes

• Keep the oil at 350°F. Too cool and they soak up oil; too hot and they brown before the inside warms.
• Chop the beef finely as it cooks so the croquettes hold together.
• Chill the shaped croquettes for 15 minutes before frying if your kitchen is warm. They keep their shape better.
• To air fry, spray the breaded croquettes with oil and cook at 400°F for 12 to 14 minutes, turning halfway.

Variations

For cheese-stuffed croquettes, press a small cube of mozzarella into the center of each one before shaping.

For chicken croquettes, use 2 cups of finely shredded cooked chicken in place of the beef.

Add ½ cup of finely chopped green olives to the filling for a Brazilian bakery-style touch.

Make Ahead and Storage

Place breaded, uncooked croquettes on a baking sheet and freeze until solid, then move them to a freezer bag for up to 3 months. Fry from frozen, adding 1 to 2 minutes to the cooking time. Cooked croquettes keep in the refrigerator for 3 days; reheat at 375°F for 10 minutes to bring back the crunch.

Nutrition Information

Each fried croquette provides an estimated 110 to 140 calories, depending on size and how much oil it absorbs.

Final Thoughts

Homemade beef croquettes are one of those little treats that make any gathering feel special. They take a bit of rolling and breading, but put on some music, invite a helper to the counter, and the time flies.

Fry a batch, pile them high on a board, and watch them disappear one crunchy bite at a time.

With love, from Grandma's kitchen ❤️