Ah, croquettes—crispy, golden bites with a creamy interior, usually made from mashed potatoes, meat, fish, or vegetables, coated in breadcrumbs and fried. Here’s a classic potato and ham croquette recipe:
Ingredients
For the Filling:
- 2 cups mashed potatoes (about 2–3 medium potatoes)
- ½ cup cooked ham, finely chopped (or cooked chicken, tuna, or vegetables)
- ¼ cup grated cheese (optional)
- 1 small onion, finely chopped and sautéed
- Salt and pepper, to taste
- ½ tsp nutmeg (optional)
For Breading and Frying:
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1–2 cups breadcrumbs
- Oil, for frying (vegetable or canola)
Instructions
- Make the Filling:
- In a bowl, combine mashed potatoes, chopped ham, cheese, sautéed onion, salt, pepper, and nutmeg.
- Mix until smooth and well combined.
- Chill mixture 30 minutes to make shaping easier.
- Shape the Croquettes:
- Take a small amount of filling and shape into small cylinders, ovals, or balls (about 2 inches).
- Bread the Croquettes:
- Roll each croquette in flour, then dip in beaten egg, then coat with breadcrumbs.
- Repeat for all croquettes.
- Fry the Croquettes:
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Fry croquettes in batches 3–5 minutes, until golden brown and crispy.
- Remove and drain on paper towels.
- Serve:
- Serve hot as an appetizer, snack, or side dish.
- Optional: serve with mustard, aioli, or a dipping sauce.
💡 Tips:
- Make the filling firm and chilled; soft filling makes shaping difficult.
- You can bake croquettes in a 400°F (200°C) oven for 15–20 minutes for a lighter version—just brush with oil before baking.
- Try variations: mashed sweet potatoes with bacon, fish with herbs, or mushroom and cheese.
If you want, I can also give a creamy chicken croquette recipe with a rich béchamel filling, which is a classic European version.
Do you want me to provide that version?
