Creamed Chipped Beef Croquette Recipe

Coarsely chop the dried or jarred chipped beef into bite-size pieces. Reserve.

In a medium saucepan over medium heat, melt 3 tbs unsalted butter until foaming but not browned.

Add 3 tbs all-purpose flour and cook, whisking constantly, for 1–2 minutes to make a blond roux. Do not brown the roux.

Gradually whisk in 1 1/2 cups whole milk until smooth, then add 1/4 cup heavy cream. Continue whisking and bring to a gentle simmer; the mixture should begin to thicken in 3–5 minutes.

Stir in the chopped chipped beef, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/2 tsp freshly ground black pepper, and 1/4 tsp kosher salt. Simmer gently 2 minutes to meld flavors.

If the cream is too thin for forming, simmer an additional 2–3 minutes to thicken. The final mixture should be thick, scoopable, and not runny (similar to a thick mashed potato). Stir in 1 tbs chopped chives if using.

Transfer the creamed beef to a shallow container, press a piece of plastic wrap directly onto the surface to prevent a skin, and refrigerate until firm, at least 2 hours or preferably overnight.

Set up a coating station: one shallow bowl with 1/2 cup flour, one shallow bowl with the 2 beaten eggs, and one wide bowl with 1.5 cups panko mixed with 1/2 cup fine breadcrumbs (if using). Season the breadcrumb mix with 1/4 tsp salt and 1/4 tsp black pepper.

Remove the chilled creamed beef from the refrigerator. Using a small scoop or spoon, portion into 12 equal portions (about 2 tbsp each) and roll each portion quickly between your palms to form ovals or balls. If mixture is sticky, dust hands lightly with flour.

Dredge each ball in flour, shaking off excess, then dip into beaten eggs, allowing excess to drip, and press into the panko mixture to coat completely. For an extra-crispy double coat: chill coated croquettes 15 minutes, then repeat egg and panko step.

Place coated croquettes on a baking sheet lined with parchment and refrigerate for 15–30 minutes to set the coating; this helps prevent them from falling apart during frying.

Pour about 2–3 inches of neutral oil into a heavy pot or deep skillet (approximately 3 cups) and heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in ~30 seconds.

Working in batches to avoid overcrowding, carefully lower croquettes into the hot oil. Fry for 2 1/2–3 1/2 minutes, turning once, until golden brown and crisp on all sides. Internal filling will be hot and melty.

Use a slotted spoon to transfer croquettes to a wire rack set over a baking sheet or to paper towels to drain for a minute. Keep finished croquettes warm in a 200°F (95°C) oven while frying remaining batches.

Serve immediately garnished with chopped parsley and lemon wedges for optional brightness.