From crispy potato to savory meat-filled delights, croquettes are the ultimate comfort food that transforms simple ingredients into something spectacular. Whether you’re craving a quick weeknight dinner or planning a cozy gathering, these golden bites never disappoint. Get ready to discover 18 irresistible recipes that will have everyone asking for seconds!
Classic Potato Croquettes with a Crispy Crust
Let’s be real—nothing says comfort like crispy, golden potato croquettes that crunch louder than your alarm clock on Monday morning. These little spud torpedos are about to become your new favorite way to turn humble potatoes into pure joy. Get ready to impress your taste buds (and maybe even your mother-in-law).
Ingredients
For the potato filling:
– 2 cups mashed potatoes (cooled)
– 1/4 cup grated Parmesan cheese
– 1 large egg yolk
– 1 tbsp chopped fresh parsley
– 1/2 tsp salt
– 1/4 tsp black pepper
For the coating:
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup panko breadcrumbs
For frying:
– 2 cups vegetable oil
Instructions
1. In a large bowl, combine 2 cups mashed potatoes, 1/4 cup grated Parmesan cheese, 1 large egg yolk, 1 tbsp chopped fresh parsley, 1/2 tsp salt, and 1/4 tsp black pepper until fully incorporated.
2. Shape the mixture into 12 equal-sized cylinders, about 2 inches long and 1 inch thick.
3. Place 1/2 cup all-purpose flour in a shallow dish.
4. Place 2 beaten large eggs in a second shallow dish.
5. Place 1 cup panko breadcrumbs in a third shallow dish.
6. Dredge each potato cylinder in the flour, shaking off any excess.
7. Dip the floured cylinder into the beaten eggs, ensuring full coverage.
8. Roll the egg-coated cylinder in the panko breadcrumbs, pressing gently to adhere.
9. Repeat steps 6-8 for all cylinders, placing them on a parchment-lined baking sheet.
10. Chill the coated croquettes in the refrigerator for 20 minutes to help the coating set.
11. Heat 2 cups vegetable oil in a deep skillet to 350°F, using a candy thermometer to monitor temperature.
12. Fry 3-4 croquettes at a time for 2-3 minutes per side until golden brown and crispy.
13. Remove with a slotted spoon and drain on paper towels.
14. Repeat frying with remaining croquettes, maintaining oil temperature at 350°F.
But wait—there’s more! That crackly exterior gives way to a fluffy, savory interior that’s downright addictive. Serve these beauties with a zesty aioli dip or crumble them over a fresh green salad for a textural party in your mouth.
Cheesy Ham and Herb Croquettes
Just when you thought ham couldn’t get any cheesier, these golden nuggets of joy waltz into your kitchen like they own the place! Get ready to transform that leftover holiday ham into crispy, herb-kissed croquettes that’ll have your taste buds doing the cha-cha.
Ingredients
For the filling:
– 2 cups finely diced cooked ham
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 1 tbsp chopped fresh thyme
– 1/2 cup all-purpose flour
– 1 cup whole milk
– 2 tbsp unsalted butter
– 1/2 tsp black pepper
For coating and frying:
– 2 large eggs
– 1 cup breadcrumbs
– 2 cups vegetable oil
– 1 tsp salt
Instructions
1. Melt 2 tbsp unsalted butter in a skillet over medium heat.
2. Whisk in 1/2 cup all-purpose flour and cook for 1 minute until golden.
3. Gradually pour in 1 cup whole milk while whisking constantly to prevent lumps.
4. Cook the mixture for 3 minutes until thickened into a smooth paste.
5. Remove from heat and stir in 2 cups diced ham, 1/2 cup cheddar cheese, 1/4 cup parsley, 1 tbsp thyme, and 1/2 tsp black pepper.
6. Spread the mixture on a baking sheet and refrigerate for 1 hour until firm.
7. Shape the chilled mixture into 12 equal-sized cylinders using damp hands to prevent sticking.
8. Beat 2 large eggs in a shallow bowl with 1 tsp salt.
9. Place 1 cup breadcrumbs in another shallow bowl.
10. Dip each croquette first in the egg mixture, then coat thoroughly in breadcrumbs.
11. Heat 2 cups vegetable oil in a deep pot to 350°F using a thermometer for accuracy.
12. Fry croquettes in batches for 3-4 minutes until golden brown, turning once halfway through.
13. Drain on paper towels to remove excess oil.
What magical bites these are—crispy golden shells giving way to a creamy, savory interior bursting with ham and herb goodness. Serve them stacked high with a zesty dipping sauce or crumbled over a fresh green salad for textural fireworks that’ll make any meal feel like a celebration!
Spicy Chicken and Jalapeño Croquettes
Spicy cravings, meet your match! These fiery little bundles of joy are about to become your new obsession, packing a punch that’ll wake up your taste buds faster than a Monday morning alarm clock. Seriously, who needs bland when you can have bold?
Ingredients
For the filling:
– 2 cups cooked shredded chicken
– 1/2 cup finely diced jalapeños
– 1/4 cup cream cheese, softened
– 1 tsp garlic powder
– 1/2 tsp salt
For the coating:
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup panko breadcrumbs
For frying:
– 2 cups vegetable oil
Instructions
1. In a medium bowl, combine the shredded chicken, diced jalapeños, cream cheese, garlic powder, and salt until fully mixed.
2. Shape the mixture into 12 equal-sized balls, about 1.5 inches in diameter each.
3. Place the flour in a shallow dish, the beaten eggs in another, and the panko breadcrumbs in a third dish.
4. Roll each chicken ball in the flour, coating it evenly and shaking off any excess.
5. Dip the floured ball into the beaten eggs, ensuring it’s fully covered.
6. Roll the egg-coated ball in the panko breadcrumbs, pressing gently to adhere the crumbs.
7. Heat the vegetable oil in a deep skillet to 350°F, using a thermometer for accuracy.
8. Fry the croquettes in batches for 2-3 minutes per side until golden brown and crispy.
9. Remove the croquettes with a slotted spoon and drain on paper towels to absorb excess oil.
Flaky, crunchy, and gloriously spicy—these croquettes deliver a satisfying crunch that gives way to a creamy, zesty center. Serve them with a cool avocado dip or stuff them into slider buns for a next-level sandwich experience!
Mushroom and Truffle Oil Vegetarian Croquettes
Let’s be real—sometimes you want something fancy without the fuss, and these mushroom and truffle oil croquettes are here to deliver. They’re crispy, savory, and secretly vegetarian, making you look like a gourmet chef without breaking a sweat. Trust me, your taste buds (and your friends) will thank you.
Ingredients
For the filling:
– 2 cups finely chopped cremini mushrooms
– 1/4 cup finely chopped yellow onion
– 2 cloves minced garlic
– 1 tbsp olive oil
– 1 tsp truffle oil
– 1/4 tsp salt
– 1/8 tsp black pepper
For the binding and coating:
– 1 cup mashed potatoes (cooled)
– 1/4 cup all-purpose flour
– 1 large egg, beaten
– 1 cup panko breadcrumbs
For frying:
– 2 cups vegetable oil
Instructions
1. Heat 1 tbsp olive oil in a skillet over medium heat until it shimmers, about 2 minutes.
2. Add 1/4 cup finely chopped yellow onion and sauté for 3 minutes until translucent.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 2 cups finely chopped cremini mushrooms and cook for 8 minutes, stirring occasionally, until they release moisture and brown slightly.
5. Remove from heat and mix in 1 tsp truffle oil, 1/4 tsp salt, and 1/8 tsp black pepper; let cool to room temperature for 10 minutes. (Tip: Cooling prevents the mixture from making the potatoes soggy.)
6. In a bowl, combine the mushroom mixture with 1 cup mashed potatoes until evenly incorporated.
7. Shape the mixture into 8 equal-sized balls, about 2 inches in diameter.
8. Dredge each ball in 1/4 cup all-purpose flour, tapping off excess.
9. Dip each floured ball into 1 large beaten egg, ensuring full coverage.
10. Coat each egg-dipped ball in 1 cup panko breadcrumbs, pressing gently to adhere.
11. Heat 2 cups vegetable oil in a deep pot to 350°F, using a thermometer for accuracy.
12. Fry the croquettes in batches for 3-4 minutes per side until golden brown and crispy. (Tip: Don’t overcrowd the pot to maintain oil temperature and ensure even cooking.)
13. Remove with a slotted spoon and drain on paper towels for 2 minutes. (Tip: Draining removes excess oil for a lighter texture.)
Zesty and utterly addictive, these croquettes boast a crunchy exterior that gives way to a rich, earthy center with a hint of truffle luxury. Serve them as appetizers with a dollop of aioli or alongside a fresh salad for a meal that feels indulgent yet totally approachable.
Seafood Croquettes with Lemon Aioli
Let’s be real—crispy, golden seafood croquettes with zesty lemon aioli are basically a party in your mouth, and who doesn’t love a good fiesta? These little bites are surprisingly simple to whip up, turning humble ingredients into something downright showstopping. Trust me, your taste buds will thank you later.
Ingredients
For the croquettes:
– 1 lb mixed seafood (shrimp and crab), finely chopped
– 1/2 cup all-purpose flour
– 1/2 cup whole milk
– 1 large egg, beaten
– 1 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1/4 cup finely chopped onion
– 1 tsp Old Bay seasoning
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups vegetable oil, for frying
For the lemon aioli:
– 1/2 cup mayonnaise
– 1 tbsp fresh lemon juice
– 1 tsp lemon zest
– 1 small garlic clove, minced
– 1/4 tsp salt
Instructions
1. In a medium skillet over medium heat, melt 2 tablespoons of unsalted butter.
2. Add 1/4 cup finely chopped onion and sauté for 3-4 minutes until translucent.
3. Stir in 1 lb finely chopped mixed seafood and cook for 2 minutes until just opaque.
4. Sprinkle in 1/2 cup all-purpose flour and cook for 1 minute, stirring constantly to form a roux.
5. Gradually pour in 1/2 cup whole milk, whisking continuously until the mixture thickens, about 2 minutes.
6. Remove from heat and stir in 1/4 cup grated Parmesan cheese, 1 teaspoon Old Bay seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
7. Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes to firm up. (Tip: Chilling makes shaping easier and prevents sticking.)
8. In a shallow dish, place 1 cup panko breadcrumbs.
9. In another shallow dish, beat 1 large egg.
10. Shape the chilled seafood mixture into 12 equal-sized balls, about 1.5 inches in diameter.
11. Dip each ball into the beaten egg, then roll in the panko breadcrumbs to coat evenly.
12. In a deep skillet, heat 2 cups vegetable oil to 350°F over medium-high heat.
13. Fry the croquettes in batches for 2-3 minutes per side until golden brown and crispy. (Tip: Avoid overcrowding the skillet to maintain oil temperature and ensure even cooking.)
14. Use a slotted spoon to transfer the croquettes to a paper towel-lined plate to drain excess oil.
15. For the lemon aioli, in a small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 minced garlic clove, and 1/4 teaspoon salt until smooth. (Tip: Let the aioli sit for 10 minutes before serving to allow the flavors to meld.)
My, these croquettes boast a satisfying crunch on the outside with a tender, savory seafood filling that’s pure comfort. The lemon aioli adds a bright, tangy kick that cuts through the richness perfectly—serve them as appetizers with a side salad or stuff them into sliders for a fun twist at your next gathering.
Sweet Potato and Black Bean Croquettes
Aren’t you tired of the same old boring veggie patties that taste like cardboard with commitment issues? These sweet potato and black bean croquettes are here to save your taste buds from monotony with their crispy exterior and flavorful, hearty interior—perfect for when you want to eat your feelings without actually crying into your dinner.
Ingredients
For the croquette mixture:
– 2 cups mashed cooked sweet potatoes
– 1 (15-ounce) can black beans, rinsed and drained
– 1/2 cup finely chopped yellow onion
– 1 large egg, beaten
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon salt
For coating and frying:
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup panko breadcrumbs
– 1/2 cup vegetable oil
Instructions
1. In a large bowl, combine the mashed sweet potatoes, black beans, chopped onion, beaten egg, cumin, smoked paprika, and salt.
2. Mix thoroughly until all ingredients are evenly distributed and the mixture holds together when pressed.
3. Shape the mixture into 12 equal-sized patties, each about 1/2-inch thick.
4. Place the flour in a shallow dish, the beaten eggs in another, and the panko breadcrumbs in a third dish.
5. Dredge each patty in the flour, shaking off any excess.
6. Dip the floured patty into the beaten eggs, ensuring it is fully coated.
7. Press the patty into the panko breadcrumbs, coating both sides evenly.
8. Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F.
9. Carefully place the coated patties in the hot oil, working in batches to avoid overcrowding.
10. Fry for 3-4 minutes per side, or until golden brown and crispy.
11. Transfer the fried croquettes to a paper towel-lined plate to drain any excess oil.
12. Repeat the frying process with the remaining patties.
Get ready for a texture party in your mouth—crispy on the outside, soft and savory on the inside, with a hint of smokiness from the paprika. Serve these bad boys on a bed of greens with a dollop of Greek yogurt or stuff them into warm tortillas for a fiesta-worthy twist that’ll make your taste buds do the cha-cha.
Savory Beef and Onion Croquettes
Let’s be real—sometimes ground beef needs a glow-up beyond the usual burger routine, and these savory beef and onion croquettes are here to deliver that crispy, flavor-packed transformation with a wink and a nudge. Loaded with tender meat, sweet onions, and a golden crunch, they’re the handheld heroes your weeknight dinners have been secretly craving.
Ingredients
For the filling:
– 1 lb ground beef (80/20 blend)
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp paprika
– 1 large egg, beaten
– 1/4 cup breadcrumbs
For the coating:
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup breadcrumbs
For frying:
– 2 cups vegetable oil
Instructions
1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat until shimmering.
2. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the ground beef, breaking it up with a spoon, and cook for 8–10 minutes until no pink remains.
5. Drain any excess fat from the skillet using a spoon or paper towels.
6. Season the beef mixture with salt, black pepper, and paprika, then remove from heat and let cool for 10 minutes.
7. Mix in the beaten egg and 1/4 cup breadcrumbs until well combined.
8. Shape the mixture into 12 equal-sized cylinders, about 3 inches long, and place on a parchment-lined tray.
9. Chill the shaped croquettes in the refrigerator for 20 minutes to firm up (tip: this prevents them from falling apart during frying).
10. Set up three shallow bowls: one with flour, one with beaten eggs, and one with 1 cup breadcrumbs.
11. Dredge each croquette first in flour, shaking off excess, then dip in egg, and finally coat evenly in breadcrumbs.
12. Heat 2 cups vegetable oil in a deep pot to 350°F, using a thermometer to monitor temperature (tip: maintaining oil heat ensures a crisp exterior without greasiness).
13. Fry the croquettes in batches for 3–4 minutes, turning once, until golden brown and crispy.
14. Remove with a slotted spoon and drain on a paper towel-lined plate.
15. Let rest for 2 minutes before serving to allow the interior to set (tip: this keeps them juicy inside).
Delightfully crunchy on the outside and tender within, these croquettes boast a savory beef-onion duo that’s pure comfort in every bite. Serve them stacked high with a zesty dipping sauce or tucked into slider buns for a fun twist—either way, they’re guaranteed to vanish faster than your resolve to “just have one.”
Herb-Infused Zucchini Croquettes
Let’s be real—zucchini is basically the overachieving vegetable that multiplies in your garden like it’s plotting world domination. These herb-infused croquettes are your delicious revenge, transforming that summer squash surplus into crispy, golden bites of pure joy that’ll make you forget all about its invasive tendencies.
Ingredients
For the zucchini mixture:
– 2 cups grated zucchini (about 2 medium zucchinis)
– 1 tsp salt
– 1 large egg
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh basil
– 1 tbsp chopped fresh dill
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/2 cup all-purpose flour
For coating and frying:
– 1 cup panko breadcrumbs
– 1/2 cup vegetable oil
Instructions
1. Place grated zucchini in a colander, sprinkle with 1 tsp salt, and let drain for 15 minutes to remove excess moisture (this prevents soggy croquettes!).
2. Squeeze the drained zucchini firmly with your hands or a clean kitchen towel to remove as much liquid as possible.
3. In a medium bowl, combine the squeezed zucchini, 1 large egg, 1/4 cup grated Parmesan, 2 tbsp chopped basil, 1 tbsp chopped dill, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
4. Mix in 1/2 cup all-purpose flour until the mixture holds together when pressed.
5. Shape the mixture into 12 equal-sized patties, about 2 inches in diameter.
6. Press each patty into 1 cup panko breadcrumbs, coating both sides evenly for maximum crunch.
7. Heat 1/2 cup vegetable oil in a large skillet over medium heat until it reaches 350°F (use a thermometer for perfect frying temperature!).
8. Fry croquettes in batches for 3-4 minutes per side until deeply golden brown and crispy.
9. Transfer to a paper towel-lined plate to drain excess oil.
Remarkably crispy on the outside with a tender, herb-packed interior, these croquettes offer a satisfying crunch that gives way to fresh garden flavors. Serve them stacked high with a dollop of lemon aioli or tuck them into slider buns with tomato slices for a vegetarian burger alternative that’ll have everyone reaching for seconds.
Creamy Spinach and Feta Croquettes
Pardon my enthusiasm, but these creamy spinach and feta croquettes are about to become your new obsession—they’re crispy on the outside, dreamily cheesy inside, and dangerously addictive. Perfect for impressing guests or treating yourself to a savory snack that’s packed with flavor and fun. Trust me, once you try them, you’ll be plotting ways to sneak them into every meal!
Ingredients
For the filling:
– 2 cups frozen spinach, thawed and squeezed dry
– 1 cup crumbled feta cheese
– 1/2 cup cream cheese, softened
– 1/4 cup grated Parmesan cheese
– 1 large egg, beaten
– 1/4 teaspoon garlic powder
– 1/4 teaspoon black pepper
For the coating:
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup breadcrumbs
For frying:
– 2 cups vegetable oil
Instructions
1. In a large bowl, combine 2 cups thawed and squeezed-dry spinach, 1 cup crumbled feta, 1/2 cup softened cream cheese, 1/4 cup grated Parmesan, 1 beaten egg, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper until well mixed.
2. Tip: Squeeze the spinach thoroughly with your hands or a clean towel to remove excess moisture, preventing soggy croquettes.
3. Shape the mixture into 12 equal-sized balls, about 1.5 inches in diameter, and place them on a parchment-lined baking sheet.
4. Chill the shaped balls in the refrigerator for 30 minutes to firm them up, making them easier to coat.
5. Place 1 cup all-purpose flour in a shallow bowl, 2 beaten eggs in another bowl, and 1 cup breadcrumbs in a third bowl for the coating station.
6. Roll each chilled ball in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it evenly with breadcrumbs.
7. Tip: Use one hand for dry ingredients and the other for wet to avoid clumpy fingers and ensure a smooth coating process.
8. In a deep skillet or pot, heat 2 cups vegetable oil to 350°F over medium heat, using a candy thermometer to monitor the temperature accurately.
9. Carefully fry the coated croquettes in batches of 4 for 2-3 minutes per side, until golden brown and crispy.
10. Tip: Avoid overcrowding the skillet to maintain the oil temperature and achieve an even fry without greasiness.
11. Remove the croquettes with a slotted spoon and drain them on a paper towel-lined plate to absorb excess oil.
12. Let them cool for 5 minutes before serving to allow the interior to set and avoid burns.
Venture into each bite to discover a creamy, tangy center from the feta and spinach, contrasted by a satisfyingly crunchy exterior. Serve them warm with a dollop of Greek yogurt or tzatziki for dipping, or crumble them over a salad to add a burst of flavor and texture that’ll make any meal feel gourmet.
Loaded Bacon and Cheddar Croquettes
Zesty, crispy, and utterly irresistible—these loaded bacon and cheddar croquettes are the ultimate comfort food hack, packing all the savory goodness of a loaded baked potato into bite-sized golden nuggets that’ll vanish faster than your resolve to eat just one. Trust us, your taste buds are about to throw a party, and everyone’s invited!
Ingredients
For the filling:
– 2 cups mashed potatoes (cooled)
– 6 slices cooked bacon, crumbled
– 1 cup shredded cheddar cheese
– 1/4 cup chopped green onions
– 1/2 tsp garlic powder
– 1/2 tsp black pepper
– 1/4 tsp salt
For the coating:
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup panko breadcrumbs
– 2 cups vegetable oil (for frying)
Instructions
1. In a large bowl, combine 2 cups mashed potatoes, 6 slices crumbled bacon, 1 cup shredded cheddar cheese, 1/4 cup chopped green onions, 1/2 tsp garlic powder, 1/2 tsp black pepper, and 1/4 tsp salt.
2. Mix thoroughly until all ingredients are evenly distributed. Tip: Chill the mixture for 15 minutes in the refrigerator to make it easier to handle and shape.
3. Scoop about 2 tablespoons of the mixture and roll it into a compact cylinder or ball shape with your hands.
4. Place 1/2 cup all-purpose flour in a shallow dish.
5. Dredge each shaped croquette in the flour, coating it lightly and shaking off any excess.
6. Dip the floured croquette into 2 beaten eggs, ensuring full coverage.
7. Roll the egg-coated croquette in 1 cup panko breadcrumbs, pressing gently to adhere. Tip: Use panko for extra crunch and a lighter texture compared to regular breadcrumbs.
8. Repeat steps 4-7 for all croquettes, placing them on a parchment-lined tray.
9. Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F over medium heat. Tip: Use a candy thermometer to maintain the oil temperature for even frying and to avoid greasy results.
10. Carefully add croquettes in batches, avoiding overcrowding, and fry for 2-3 minutes per side until golden brown and crispy.
11. Remove with a slotted spoon and drain on paper towels.
12. Let cool for 2-3 minutes before serving.
Light and crispy on the outside with a creamy, cheesy interior, these croquettes deliver a satisfying crunch followed by a burst of smoky bacon and sharp cheddar. Serve them stacked high with a dollop of sour cream or dunked in zesty ranch for a game-day snack that’s downright addictive!
Butternut Squash and Sage Croquettes
Now, let’s talk about these crispy, golden nuggets of autumnal joy—Butternut Squash and Sage Croquettes! They’re the perfect way to sneak veggies into your snack game with a side of savory sophistication, and honestly, they’re so good, you might just forget they’re (sort of) healthy.
Ingredients
For the filling:
– 2 cups mashed butternut squash, cooked and cooled
– 1/4 cup grated Parmesan cheese
– 2 tbsp fresh sage, finely chopped
– 1/2 tsp salt
– 1/4 tsp black pepper
For the coating:
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup breadcrumbs
For frying:
– 2 cups vegetable oil
Instructions
1. In a medium bowl, combine the mashed butternut squash, grated Parmesan cheese, chopped sage, salt, and black pepper until well mixed.
2. Shape the mixture into 12 equal-sized balls, about 1.5 inches in diameter, and place them on a parchment-lined baking sheet.
3. Chill the shaped balls in the refrigerator for 30 minutes to firm them up, making them easier to coat.
4. Place the all-purpose flour in a shallow dish, the beaten eggs in another dish, and the breadcrumbs in a third dish.
5. Heat the vegetable oil in a deep skillet over medium heat to 350°F, using a candy thermometer to monitor the temperature for even frying.
6. Dredge each chilled ball first in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it thoroughly with breadcrumbs.
7. Carefully place the coated croquettes into the hot oil, frying in batches of 4 to avoid overcrowding the skillet.
8. Fry for 2-3 minutes per side, or until golden brown and crispy, turning them once with a slotted spoon for even cooking.
9. Remove the croquettes from the oil and drain them on a paper towel-lined plate to absorb excess oil.
10. Repeat the frying process with the remaining batches until all croquettes are cooked.
My, these croquettes boast a delightful crunch on the outside with a creamy, herb-infused center that’s pure comfort in every bite. Serve them as a playful appetizer with a dollop of aioli or alongside a fresh salad for a meal that’s both whimsical and satisfying—they’re sure to disappear faster than you can say “autumn harvest!”
Garlic Shrimp and Dill Croquettes
Crispy, golden, and packed with flavor—these garlic shrimp and dill croquettes are the snack your taste buds have been dreaming of, perfect for impressing guests or treating yourself without a fuss. Imagine biting into a crunchy exterior that gives way to a tender, savory filling, all while the aromatic dill and garlic dance on your palate. They’re so good, you might just forget to share!
Ingredients
For the filling:
– 1 lb raw shrimp, peeled, deveined, and finely chopped
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1/4 cup fresh dill, chopped
– 1/2 tsp salt
– 1/4 tsp black pepper
For the binding and coating:
– 1 cup mashed potatoes (prepared from 2 medium potatoes, boiled and mashed)
– 1/4 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup breadcrumbs
For frying:
– 2 cups vegetable oil (for deep frying, enough to submerge croquettes)
Instructions
1. Heat 2 tbsp olive oil in a skillet over medium heat (350°F) for 1 minute until shimmering.
2. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it for optimal flavor.
3. Stir in 1 lb chopped shrimp and cook for 2–3 minutes until pink and opaque, then remove from heat.
4. In a bowl, combine the cooked shrimp mixture, 1/4 cup chopped dill, 1/2 tsp salt, 1/4 tsp black pepper, and 1 cup mashed potatoes, mixing thoroughly.
5. Chill the mixture in the refrigerator for 20 minutes to firm it up, making it easier to shape without sticking.
6. Shape the chilled mixture into 12 equal-sized balls, about 1.5 inches in diameter, and flatten slightly into patties.
7. Dredge each patty in 1/4 cup all-purpose flour, coating evenly on all sides.
8. Dip the floured patties into 2 beaten eggs, ensuring full coverage.
9. Coat the patties in 1 cup breadcrumbs, pressing gently to adhere for a crispier crust.
10. Heat 2 cups vegetable oil in a deep pot to 375°F, using a thermometer to maintain temperature for even frying.
11. Fry the croquettes in batches for 2–3 minutes per side until golden brown, avoiding overcrowding to prevent oil temperature drop.
12. Remove with a slotted spoon and drain on paper towels to absorb excess oil.
Heavenly crisp on the outside with a juicy, herb-infused center, these croquettes offer a delightful contrast that’s simply irresistible. Serve them warm with a squeeze of lemon or atop a fresh salad for a light meal that’s bursting with coastal vibes and comfort.
Curried Vegetable Croquettes
Fabulously crispy on the outside and bursting with spiced veggie goodness inside, these curried vegetable croquettes are about to become your new favorite snack—because who said healthy can’t be hilariously delicious?
Ingredients
For the filling:
– 2 cups mashed potatoes
– 1 cup finely chopped mixed vegetables (carrots, peas, corn)
– 1 tbsp curry powder
– 1 tsp salt
– 1/2 tsp black pepper
For the coating:
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup breadcrumbs
For frying:
– 2 cups vegetable oil
Instructions
1. In a large bowl, combine 2 cups mashed potatoes, 1 cup finely chopped mixed vegetables, 1 tbsp curry powder, 1 tsp salt, and 1/2 tsp black pepper until evenly mixed.
2. Shape the mixture into 12 equal-sized oval croquettes, about 2 inches long each. (Tip: Wet your hands slightly to prevent sticking.)
3. Place 1 cup all-purpose flour in a shallow dish, 2 beaten eggs in another, and 1 cup breadcrumbs in a third dish.
4. Dredge each croquette first in the flour, shaking off any excess.
5. Dip the floured croquette into the beaten eggs, coating it completely.
6. Roll the egg-coated croquette in the breadcrumbs until fully covered. (Tip: Press gently to help the crumbs adhere.)
7. Heat 2 cups vegetable oil in a deep skillet to 350°F, using a candy thermometer to monitor the temperature.
8. Carefully place 4-5 croquettes into the hot oil without overcrowding the skillet.
9. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy. (Tip: Maintain the oil temperature at 350°F for even cooking.)
10. Remove the croquettes with a slotted spoon and drain on paper towels.
11. Repeat the frying process with the remaining croquettes.
They’re golden, crunchy, and packed with a warm curry kick that makes them irresistible. Try serving them with a cool yogurt dip or tucking them into a pita for a fun twist—your taste buds will thank you!
Lentil and Thyme Croquettes
Aren’t you tired of lentil recipes that taste like sad hippie food? These croquettes are here to prove that legumes can be downright decadent—crispy on the outside, herby and savory on the inside, and perfect for when you want to feel fancy without the fuss.
Ingredients
For the croquette mixture:
– 1 cup dried brown lentils, rinsed
– 2 cups water
– 1/2 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1 tbsp fresh thyme leaves
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 large egg, beaten
– 1/2 cup breadcrumbs
For frying:
– 1/2 cup vegetable oil
Instructions
1. In a medium saucepan, combine 1 cup dried brown lentils and 2 cups water, then bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender but not mushy, then drain any excess water and let cool for 10 minutes. (Tip: Don’t overcook the lentils—they should hold their shape for the best texture!)
3. In a large bowl, mash the cooled lentils with a fork until about half are broken down.
4. Add 1/2 cup finely chopped yellow onion, 2 cloves minced garlic, 1 tbsp fresh thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper, then mix thoroughly.
5. Stir in 1 beaten large egg and 1/2 cup breadcrumbs until the mixture holds together when pressed.
6. Shape the mixture into 12 equal patties, about 2 inches in diameter and 1/2 inch thick.
7. In a large skillet, heat 1/2 cup vegetable oil over medium heat until it reaches 350°F (use a thermometer for accuracy).
8. Carefully place 4-5 croquettes in the hot oil and fry for 3-4 minutes per side until golden brown and crispy. (Tip: Don’t overcrowd the skillet—this keeps the oil temperature steady for even cooking!)
9. Transfer fried croquettes to a paper towel-lined plate to drain excess oil, and repeat with remaining batches.
10. Let cool for 2 minutes before serving. (Tip: A quick rest makes them less likely to fall apart when you bite in!)
They’re delightfully crunchy outside with a soft, thyme-infused center that pairs perfectly with a zesty dip or tucked into a pita for a handheld meal.
Turkey and Cranberry Holiday Croquettes
Gobble up, friends! These Turkey and Cranberry Holiday Croquettes are the ultimate way to give your Thanksgiving leftovers a glamorous makeover—think crispy, golden bites of festive joy that’ll have everyone begging for seconds.
Ingredients
For the filling:
– 2 cups cooked turkey, shredded
– 1/2 cup cranberry sauce
– 1/4 cup mashed potatoes
– 1/4 cup finely chopped onion
– 1 tsp dried sage
– 1/2 tsp salt
– 1/4 tsp black pepper
For the coating:
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup breadcrumbs
For frying:
– 2 cups vegetable oil
Instructions
1. In a large bowl, combine the shredded turkey, cranberry sauce, mashed potatoes, chopped onion, dried sage, salt, and black pepper until well mixed.
2. Shape the mixture into 12 equal-sized balls, about 1.5 inches in diameter, and place them on a parchment-lined baking sheet.
3. Chill the shaped balls in the refrigerator for 30 minutes to firm them up, making them easier to coat.
4. Place the flour in a shallow dish, the beaten eggs in another, and the breadcrumbs in a third dish.
5. Dredge each chilled ball first in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it thoroughly with breadcrumbs.
6. In a deep skillet, heat the vegetable oil to 350°F over medium heat, using a candy thermometer to monitor the temperature for even frying.
7. Carefully add the coated croquettes to the hot oil in batches, avoiding overcrowding, and fry for 3-4 minutes until golden brown and crispy.
8. Remove the croquettes with a slotted spoon and drain them on a paper towel-lined plate to absorb excess oil.
9. Repeat the frying process with the remaining batches, ensuring the oil returns to 350°F between each batch for consistent results.
A crispy exterior gives way to a tender, savory-sweet filling that’s pure holiday magic on a plate. Serve them with a dollop of extra cranberry sauce for dipping or crumble them over a fresh salad for a festive twist—either way, they’re bound to steal the show!
Pumpkin and Parmesan Croquettes
Never has a vegetable been so eager to dress up in crispy, cheesy armor! These pumpkin and Parmesan croquettes are the autumnal snack that will have you forgetting all about basic fries—they’re savory, golden, and ridiculously fun to make (and devour).
Ingredients
For the filling:
– 2 cups cooked, mashed pumpkin
– 1 cup grated Parmesan cheese
– 1/2 cup all-purpose flour
– 1 large egg
– 1 tsp salt
– 1/2 tsp black pepper
For the coating:
– 1 cup breadcrumbs
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
For frying:
– 2 cups vegetable oil
Instructions
1. In a large bowl, combine the mashed pumpkin, grated Parmesan, 1/2 cup flour, 1 egg, salt, and pepper until fully mixed.
2. Chill the mixture in the refrigerator for 30 minutes to firm it up, making it easier to shape (tip: chilling prevents sticking!).
3. Scoop 2 tablespoons of the mixture and roll it into a small cylinder or ball shape with your hands.
4. Place the 1/2 cup flour for coating in a shallow dish, the beaten eggs in another, and the breadcrumbs in a third dish.
5. Dredge each shaped croquette first in the flour, shaking off any excess.
6. Dip the floured croquette into the beaten eggs, ensuring full coverage.
7. Roll the croquette in the breadcrumbs, pressing gently to adhere the coating evenly (tip: a dry hand for breadcrumbs avoids clumping!).
8. Heat the vegetable oil in a deep skillet or pot to 350°F, using a thermometer for accuracy.
9. Fry the croquettes in batches for 3-4 minutes, turning occasionally, until they are golden brown and crispy.
10. Remove the croquettes with a slotted spoon and drain them on paper towels to absorb excess oil (tip: don’t overcrowd the pan to maintain oil temperature!).
11. Let them cool for 2-3 minutes before serving to avoid burns.
Lightly crisp on the outside with a tender, cheesy interior, these croquettes offer a delightful contrast in every bite. Serve them warm with a side of marinara for dipping, or crumble them over a fall salad to add a savory crunch—either way, they’re bound to disappear fast!
Caramelized Onion and Goat Cheese Croquettes
Never have humble onions undergone such a glorious transformation! These croquettes turn tear-inducing bulbs into golden, crispy parcels of sweet, savory perfection that’ll have you questioning all your life choices (like why you haven’t made these sooner).
Ingredients
For the filling:
– 2 large yellow onions, thinly sliced
– 2 tbsp olive oil
– 1/4 tsp salt
– 4 oz goat cheese, crumbled
For the coating:
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup panko breadcrumbs
– 1/2 cup vegetable oil for frying
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-low heat (about 300°F).
2. Add 2 thinly sliced onions and cook for 25-30 minutes, stirring occasionally, until deeply golden brown and caramelized. Tip: Low and slow is key—don’t rush the caramelization!
3. Transfer caramelized onions to a bowl and let cool to room temperature, about 15 minutes.
4. Mix cooled onions with 4 oz crumbled goat cheese and 1/4 tsp salt until well combined.
5. Shape the mixture into 12 equal-sized balls, about 1.5 inches in diameter.
6. Place 1/2 cup flour in one shallow bowl, 2 beaten eggs in another, and 1 cup panko in a third.
7. Dredge each ball first in flour, shaking off excess, then dip in egg, and finally coat thoroughly in panko. Tip: Use one hand for dry ingredients and the other for wet to avoid clumpy fingers!
8. Heat 1/2 cup vegetable oil in a heavy-bottomed pot to 350°F (use a thermometer for accuracy).
9. Fry croquettes in batches for 2-3 minutes per side until golden brown and crispy. Tip: Don’t overcrowd the pot—fry in batches to maintain oil temperature.
10. Drain on paper towels for 1 minute before serving.
Melt-in-your-mouth creamy centers give way to shatteringly crisp exteriors in these irresistible bites. Serve them atop a simple green salad for contrast, or be extra and dunk them in honey for a sweet-savory knockout punch.
Conclusion
Excitingly, these 18 croquette recipes offer endless inspiration for delicious meals and snacks. We hope you find new favorites to try in your kitchen! Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to save for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
