Ah yes 🥔🧆 croquettes—crispy little bites of heaven, usually creamy inside, crunchy outside. Let’s make a classic potato croquette, plus variations.
🥔 Classic Potato Croquettes
Ingredients
- 2 cups mashed potatoes (fluffy, not too wet)
- 1/2 cup grated cheese (cheddar, Gruyère, or mozzarella)
- 1 egg (plus 1 egg for coating)
- 2–3 tbsp chopped fresh herbs (parsley, chives)
- Salt & pepper to taste
- 1 cup breadcrumbs
- Oil for frying (vegetable or canola works)
👩🍳 Instructions
- Prep filling
- Mix mashed potatoes, cheese, herbs, salt, and pepper.
- Let cool a bit if freshly mashed.
- Shape croquettes
- Take a small handful of mixture and roll into cylinders or balls.
- Coat
- Beat an egg in a small bowl.
- Dip each croquette in egg, then roll in breadcrumbs until fully coated.
- Fry
- Heat oil in a skillet (about 180°C / 350°F).
- Fry croquettes until golden brown, ~3–4 min per side.
- Drain on paper towels.
- Serve
- Hot! With mustard, aioli, ketchup, or your favorite dip.
🔥 Pro Tips
- Dry potatoes = less soggy, more crisp.
- For extra crunch, double-coat: egg → breadcrumbs → egg → breadcrumbs.
- Baking option: brush with oil and bake at 200°C / 400°F for 20 min.
😏 Variations
- Ham & cheese croquettes: fold diced ham into potato mix.
- Chicken croquettes: use shredded cooked chicken + béchamel instead of potato.
- Seafood croquettes: crab or shrimp + creamy filling.
- Vegetable croquettes: mashed sweet potato, carrots, or spinach.
If you want, I can make a super crispy, restaurant-style croquette recipe that includes a béchamel base for that creamy, melt-in-your-mouth interior 😌.
Do you want me to do that version?
