Wagyu Croquettes Recipe

Prepare Wagyu filling

Pat the wagyu beef dry with paper towels and finely chop or pulse briefly in a food processor until coarsely ground (do not over-process to paste). Season with 0.5 tsp salt and 0.25 tsp pepper and set aside.

Sweat aromatics

In a heavy skillet over medium heat, melt 2 tablespoons butter. Add the finely diced onion and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant; do not brown.

Brown or cook wagyu

Increase heat to medium-high and add the wagyu beef to the pan. Cook, breaking up with a spoon, until just cooked through but still juicy, about 3–4 minutes. Transfer the cooked beef and aromatics to a bowl and set aside, leaving any rendered fat in the pan.

Make béchamel base

Return the pan to medium heat (wipe if too browned) and add 3 tablespoons flour to the pan or a clean saucepan with the reserved butter/fat. Cook the flour for 1–2 minutes, stirring, to eliminate raw taste. Gradually whisk in the warmed milk, about 100 ml at a time, whisking constantly to avoid lumps. Continue until all milk is incorporated and the mixture thickens to a thick, smooth béchamel—about 6–8 minutes.

Finish filling

Stir the cooked wagyu and aromatics into the béchamel. Add grated Parmigiano-Reggiano, chopped parsley, nutmeg, remaining salt (about 1 tsp total when combined with earlier), and black pepper. Cook 1–2 minutes to combine. The mixture should be thick and spreadable. Taste and adjust seasoning. Transfer to a shallow dish, cover surface with plastic wrap to prevent a skin, and refrigerate until firm, at least 1.5 hours or preferably 2 hours.

Shape croquettes

Set up three bowls: flour (100 g), beaten eggs (2), and panko breadcrumbs. Using two spoons or lightly floured hands, form the chilled filling into oblong croquettes about 6–8 cm long and 2.5–3 cm thick, or into 24 small cylinder/oval croquettes. Work quickly to keep them cold. Chill shaped croquettes on a baking sheet for 15 minutes to firm before breading.

Bread croquettes

Dredge each croquette in flour, shake off excess, dip into beaten egg, then press into panko breadcrumbs to fully coat. For an extra-crisp shell, double-dip: return to egg and panko once more. Place breaded croquettes on a tray and refrigerate 15–30 minutes to set the coating.

Fry croquettes

Heat neutral oil in a large heavy pot or deep fryer to 175°C (350°F). Fry croquettes in batches without crowding until golden brown and heated through, about 2.5–3.5 minutes per batch for small croquettes, 4–5 minutes for larger ones. Turn as needed for even color. Use a thermometer to maintain oil temperature. Transfer to a wire rack or paper-towel-lined tray and season immediately with a light pinch of salt.

Keep warm

If not serving immediately, keep croquettes warm in a 90–100°C (200–212°F) oven on a rack set over a sheet pan for up to 20–30 minutes so they remain crisp.

Sauté garlic

In a medium saucepan, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the thinly sliced garlic and crushed red pepper flakes. Cook gently, stirring, until the garlic is fragrant and just starts to color (about 1–1.5 minutes); do not let it burn.

Add tomatoes

Carefully add the crushed tomatoes and 1 tablespoon tomato paste (if using) to the pan. Stir to combine and bring the mixture to a gentle simmer.

Simmer and season

Reduce heat to low and simmer uncovered for 12–18 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste and add salt, black pepper, and 1/2 teaspoon sugar if needed to balance acidity.

Finish sauce

Remove from heat and stir in torn basil leaves and 1 tablespoon chopped parsley. Adjust seasoning. Keep warm until serving.

Optional blending

For a smoother sauce to plate under croquettes, use an immersion blender for a few seconds to reach the desired texture. If blended, reheat gently before serving.