The first time I had Beef Croquettes was on a trip to Japan many years ago. They were the perfect snack during my trip. The mashed potatoes combined with the crispy breading was something I could eat every day. Now that I’m back home, I find myself craving them all the time.
Along with cheese croquettes, the beef croquettes were my absolute favorite. I think I ate at least 3 of them the first time I had them. Ground beef adds the perfect amount of meatiness and umami. They're like little shepherd's pies but with a much crunchier texture and deep-fried.
I decided to eat these with some leftover gravy I had from steak a few nights ago, and they were honestly one of the best meals I had in a while. I used extra-lean ground beef, but feel free to use more fat if you're okay with it. I'm sure it tastes even better.
Best potatoes for beef croquettes
The type of potatoes is extremely important as certain potatoes will give a gummier texture than others. I highly recommend a starchy variety like Russet or Yukon Gold. They will come out softer and fluffier. Because they are high in starch, you need to be careful not to overmash them otherwise they will end up gummy just like the other potatoes.
How to bread croquettes
I use a two-step process that involves an egg wash and breadcrumbs. Many recipes will have you dip in flour first and then in the egg wash (so the egg wash sticks better), but I have found that is unnecessary. You can mix the flour directly into the egg wash and do it all in a single step. The breading comes out fine.
Air-frying vs deep-frying
As with many of my deep-fried dishes, I wanted to test these out in the air-fryer as well. Here are the results for deep-frying versus air-frying. As you can see, the major difference is the color and evenness of cooking.
Air-fried:
Deep-fried:
The air-fried croquettes do not get as dark as the deep-fried ones but they are a bit more evenly cooked. In terms of texture, the air-fried ones are also not as crispy on the outside. Overall, I think deep-frying does a better job.
Beef croquettes
Ingredients
- 2 lb Russet potatoes (or Yukon gold) (about 4 potatoes)
- 1 tablespoon oil
- ½ pound ground beef
- 1 tablespoon minced garlic
- ½ medium onion (finely chopped)
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- 2 tablespoons butter
Breading
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 2 cups breadcrumbs
Instructions
- Peel and chop the potatoes into 1-inch cubes. Add them to a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer for 15 minutes until tender.
- While the potatoes are cooking, heat a large skillet over medium heat. Add the ground beef and break into small pieces. Cook until no longer pink.
- Add the onions and minced garlic. Cook until the onions are translucent and almost all the water is evaporated, about 5 minutes, you should be able to hear the oil sizzling.
- Add salt, cumin, and black pepper. Cook for 1 minute. Remove from the heat and stir in the butter. Set aside.
- Drain the water from the potatoes and gently mash them. Be careful not to overmash them or they will become gummy.
- Add the potatoes to the beef and stir until JUST combined.
- In a shallow dish, combine the eggs, flour, and salt. Whisk until smooth.
- In another shallow dish, pour in the breadcrumbs.
- Grab a ball of potatoes and shape into a disc. Dip it in egg wash then coat it in breadcrumbs. Deep-fry at 350°F for 2-3 minutes on each side, or spray with oil and air-fry at 400°F for 15 minutes, flipping once.
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