Here’s a classic recipe for Croquettes—crispy on the outside, creamy and flavorful on the inside. Croquettes can be made with potatoes, meat, or seafood; here’s a versatile potato and cheese version:
Ingredients (Makes ~12 croquettes)
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2 cups mashed potatoes (cooled)
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1/2 cup grated cheese (cheddar, mozzarella, or Parmesan)
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1 small onion, finely chopped and sautéed (optional)
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1 egg, beaten
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Salt and pepper, to taste
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1/2 tsp nutmeg (optional, for extra flavor)
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1 cup breadcrumbs
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1–2 eggs, beaten for coating
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Vegetable oil, for frying
Instructions
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Prepare the filling:
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In a bowl, mix mashed potatoes, cheese, sautéed onion, beaten egg, salt, pepper, and nutmeg until smooth.
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Shape croquettes:
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Take small portions of the mixture and shape into cylinders, balls, or ovals (about 2 inches long).
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Coat croquettes:
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Roll each croquette in the beaten egg, then coat evenly with breadcrumbs.
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For extra crispiness, double-dip: egg → breadcrumbs → egg → breadcrumbs.
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Fry croquettes:
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Heat about 1 inch of oil in a skillet over medium heat.
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Fry croquettes in batches 3–4 minutes per side until golden brown.
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Remove and drain on paper towels.
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Serve:
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Serve hot with ketchup, aioli, or a dipping sauce of your choice.
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💡 Tips:
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Croquettes can also be baked at 400°F (200°C) for 15–20 minutes for a lighter version.
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You can add cooked ham, shredded chicken, or minced vegetables to the potato mixture for variety.
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Chill croquettes in the fridge for 30 minutes before frying to help them hold their shape.
I can also provide a classic Spanish-style ham and cheese croquette (croqueta de jamón y queso) recipe if you want a more traditional version. Do you want that?
