Everyone loves croquettes. These golden, crispy morsels can be filled with literally anything and they are so easy to prepare ahead of time - perfect as a starter or canape. Just give them a 4–5-minute fry as people start to sit at the table and they’ll be ready in a flash.
The inspiration for this one comes from my many visits to The Quality Chop House in London. I first had these about 7 years ago and have been meaning to make them ever since. These bite-sized croquettes are unreal. Ultra slow-cooked beef short rib and gruyere cheese on the inside with golden, crispy panko on the outside. I serve these on a silky gruyere bechamel, laced with chives.
Whether you're making these as dinner party starters or next-level snacks, they’re guaranteed to impress. It’s a bit of a project, but nothing too difficult. Just follow the process below and you’ll achieve incredible results.
As always, any questions, just ask me in the chat! NF x
A few things to know before you begin:
Choose the right meat: Whether it’s lamb shoulder, beef short-rib or pork butt, just make sure it’s marbled and suitable for braising. You want something that becomes utterly soft and pull-apart tender after braising. More on this later.
Low and slow: Don’t rush the braise – it’s what gives the meat it’s rich, buttery texture. I’ll run you through the exact timings shortly.
Reduce the braising liquid: This step is essential. It’ll intensify the flavour of the filling and add real depth to the bite.
Use a firm, young Gruyère: It melts beautifully but still has a nutty, sharp bite.
Chill before frying: Letting the croquettes rest in the fridge helps them hold their shape in the hot oil.
This recipe will make approx. 18 croquettes, plentyyy for 8 people as a starter or snack.
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