Bone Marrow Croquettes

Ryan AndersonAll Recipes, Beef Recipes, General

Bone Marrow Croquettes

Makes 24 Croquettes

Sparkling wine or champagne

For small bites, these croquettes make a big impression. The idea is loosely based on Russian and Polish kromeski, parcels of bacon-wrapped meat that are battered and deep-fried, but here luxurious bone marrow replaces the meat. Serve these rich, delicious morsels as hors d’oeuvres or as an appetizer. Provide aioli for dipping and something crisp and sharp alongside, like fresh radishes and peppery greens dressed with vinaigrette.

Bone Marrow Croquettes
  • 24 boneless beef marrow cylinders, thawed and lightly salted
  • 12 rashers of thin-sliced bacon
  • 1 1/2 cups all-purpose flour
  • 2 eggs, beaten
  • 3 cups bread crumbs, such as Panko
  • Oil for deep frying
  • Flakey salt, such as Maldon



Place the flour, egg, and breadcrumbs in three separate shallow bowls. Whisk the egg with one tablespoon of water.


Cut each bacon strip in half. Wrap half of a bacon strip around each piece of marrow, pressing the ends to secure it firmly.


Working one at a time, dredge each bacon-wrapped marrow piece in the flour, then dip it in the egg mixture, and finally roll it in the breadcrumbs, coating thoroughly. Place the pieces on a sheet pan or large plate and chill for at least 30 minutes, so they are very firm before cooking.


In a wide, heavy pot, pour oil several inches deep and heat to 350°F. Fry the croquettes in batches to avoid crowding, until they are golden brown and crispy, about 4-5 minutes. The marrow should be very soft in the middle. Remove to a rack or paper towel-lined pan and keep warm until all the pieces have been cooked.


Sprinkle with flaky salt and serve with aioli, radish coins, and vinaigrette-dressed greens.