Here’s a classic croquette recipe—a crispy, creamy, and versatile fried snack or side dish. You can make them with potatoes, meat, or seafood. This is a basic potato and ham croquette version.
Ingredients
- 2 cups mashed potatoes (about 2–3 medium potatoes, cooked and mashed)
- ½ cup cooked ham, finely chopped (or cooked chicken, crab, or vegetables)
- ½ cup grated cheese (optional, cheddar or Gruyère works well)
- 1 small onion, finely diced
- 1 egg, beaten (for binding)
- Salt and black pepper, to taste
- Nutmeg, a pinch (optional)
- 1 cup all-purpose flour
- 2 eggs, beaten (for coating)
- 1–2 cups breadcrumbs (for coating)
- Vegetable oil, for frying
Instructions
- Prepare the filling:
- In a bowl, combine mashed potatoes, ham, cheese, onion, 1 beaten egg, salt, pepper, and nutmeg. Mix until smooth and well combined.
- Shape the croquettes:
- Take about 2 tablespoons of the mixture and shape into small cylinders or ovals.
- Repeat with the remaining mixture.
- Coat the croquettes:
- Roll each croquette in flour, shaking off excess.
- Dip into the beaten eggs, then coat with breadcrumbs.
- For extra crispiness, double-dip by repeating the egg and breadcrumb step.
- Fry the croquettes:
- Heat oil in a deep skillet or pan over medium heat (about 350 °F / 175 °C).
- Fry croquettes in batches until golden brown and crispy, about 3–4 minutes per side.
- Remove and drain on paper towels.
- Serve:
- Serve hot as an appetizer, snack, or side dish.
- They pair well with ketchup, aioli, or a mustard dipping sauce.
Tips:
- You can make croquettes ahead of time and freeze them before frying. Fry directly from frozen (a minute or two longer).
- Potato croquettes are very versatile: swap ham for cooked chicken, crab, or mushrooms for a vegetarian version.
- For extra flavor, add fresh herbs like parsley or chives to the potato mixture.
I can also give a cream-based béchamel croquette version like traditional Spanish croquetas if you want a richer, restaurant-style texture. Do you want that version?
