- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 570 kcal
Quick summary
“The traditional meat croquettes combine ground meat well sautéed in garlic and onion with a dough bound with wheat flour in the pan, molded into cylinders, breaded, and fried. A snack juicy on the inside and crispy on the outside.”
What you need to know
- The wheat flour cooked directly in the meat sauté absorbs the juices and creates the thick modeling dough.
- Pre-cooling the dough is fundamental so that the croquettes maintain the cylindrical shape without deforming.
- Double breading in beaten eggs and breadcrumbs seals the surface and ensures a crispy crust.
Ingredients
Main
- 500g of ground beef
- 1 chopped onion
- 2 cloves garlic, minced
- 1/2 cup of all-purpose flour
- 2 beaten eggs
- 1 cup of breadcrumbs
- Salt and pepper to taste
- Oil for frying
Instructions
Principal
- Heat a pan over medium heat and add the onion and garlic. Sauté until golden.
- Adicione a carne moída e cozinhe até que esteja bem cozida. Season with salt and pepper.
- As soon as the meat is ready, add the wheat flour and mix well until a homogeneous dough forms.
- Let the dough cool before starting to shape the croquettes.
- Shape the dough into small balls or cylinders.
- Dip each croquette in beaten eggs, then in breadcrumbs.
- Heat the oil in a skillet and, when hot, fry the croquettes until golden brown.
- Remove from the oil and drain on paper towels.
Chef's tips
- Let the dough cool completely in the refrigerator for 30 minutes before rolling the croquettes so they don't stick.
- Shape uniform cylinders about 5 cm long so they fry evenly in the oil at the same time.
- Keep the oil at a stable medium heat so the shell browns at the same time the center heats up.
Variations
- Add 2 tablespoons of finely chopped fresh cilantro and 1 pinch of nutmeg to the dough before shaping.
- Mix 1 tablespoon of Dijon mustard into the cooked meat to give it a spicy and aromatic note.
- Bake the breaded croquettes in the oven at 200°C for 20 minutes, turning halfway through if you prefer to avoid frying.
Substitutions
- The ground beef can be replaced by ground pork leg or ground beef chuck with shoulder.
- The breadcrumbs for breading can be replaced by panko flour to obtain a lighter crunch.
- Chopped white onion can be replaced by chopped leek sautéed in butter.
How to store
Keep the fried croquettes in a container with paper towels in the fridge for up to 3 days. To reheat while preserving the crispy texture, bake at 180°C for 10 minutes or heat in the air fryer for 4 minutes at 170°C.
Can it be frozen?
Freeze the breaded croquettes before frying, distributed on a tray for 2 hours and then in plastic bags for up to 90 days. Fry them while still frozen directly in hot oil at 170°C for about 4 to 5 minutes.
What to serve with
Serve with artisanal dark mustard, chili pepper sauce, lemon slices, and pickled green olives. Pairs perfectly with ice-cold draft beer, artisanal pale ale, or lemon caipirinha.
Frequently asked questions
Can I use leftover roast beef or shredded pot roast?
Yes, process the cooked meat with the seasonings and add the flour to the pan; the recipe becomes even more aromatic.
Why coat in beaten egg before breadcrumbs?
The liquid egg white and yolk act as essential glue to fix the breadcrumb particles around the croquette.
How to prevent meat croquettes from bursting during frying?
Bread perfectly without leaving gaps in the shell and fry a maximum of 4 units at a time so as not to cool the oil.
The dough became too soft to roll, how do I fix it?
Return the dough to the pan over low heat, add 1 more tablespoon of wheat flour and stir until it releases.
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