Go Back

Wagyu Croquettes with Smoked Paprika Aioli

Crispy Wagyu beef croquettes paired with a smoky, rich smoked paprika aioli, perfect for a gourmet appetizer or indulgent side dish.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
2 hours
Total Time 2 hours 45 minutes
Course Appetizer, Side Dish
Cuisine Fusion, Modern European
Servings 4 people
Calories 450 kcal

Equipment

  • 1 Large skillet For sautéing Wagyu filling
  • 1 Mixing Bowls For filling and aioli
  • 1 Slotted Spoon For lifting croquettes from oil
  • 1 Deep frying pan or cast iron skillet For shallow frying croquettes
  • 1 Cast iron skillet For frying

Ingredients
  

  • 1 pound Wagyu ground beef
  • 2 tablespoons Olive oil
  • 1 medium Onion finely chopped
  • 2 cloves Garlic minced
  • 3 tablespoons All-purpose flour
  • 1 cup Whole milk
  • 1/4 teaspoon Nutmeg
  • To taste Salt & black pepper
  • 2 large Eggs
  • 1 cup Panko breadcrumbs
  • 1 cup Mayonnaise
  • 1 teaspoon Smoked paprika
  • 1 tablespoon Lemon juice
  • 1 clove Garlic minced (for aioli)
  • Pinch of Salt for aioli

Instructions
 

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté 1 medium finely chopped onion until translucent, about 3-4 minutes. Add 2 cloves minced garlic and stir for 1 minute until fragrant.
  • Season with salt, pepper, and 1/4 teaspoon nutmeg, then add 1 pound Wagyu ground beef. Cook until browned, breaking it apart with a spoon.
  • Stir in 3 tablespoons all-purpose flour and cook for 1 minute to remove raw taste. Whisk in 1 cup whole milk until the mixture thickens into a creamy, thick mass.
  • Transfer to a bowl and refrigerate for 2 hours to firm.
  • Scoop chilled mixture and form into 1-inch logs or balls.
  • Set up a breading station: dust croquettes lightly with flour, dip in 2 beaten eggs, then coat with 1 cup Panko breadcrumbs.
  • Refrigerate breaded croquettes for 30 minutes to set.
  • Heat 1-inch vegetable oil in a cast iron skillet to 350°F (175°C). Fry croquettes in batches, 1-2 minutes per side, until golden brown.
  • Drain on paper towels using a slotted spoon.
  • In a small bowl, combine 1 cup mayonnaise, 1 teaspoon smoked paprika, 1 tablespoon lemon juice, and 1 clove minced garlic.
  • Add a pinch of salt and whisk until emulsified.

Notes

  • Serve on a slate board or wooden platter with aioli in a ramekin.
  • Garnish with microgreens or lemon wedges.
  • Store croquettes in the fridge for 2-3 days or freeze for up to 1 month. Reheat at 375°F (190°C) for 10-12 minutes.
  • Pair with Pinot Noir, Chardonnay, or a Belgian blonde ale.