Croquette recipe

Usually stuffed with a savory filling, croquettes are crispy, golden-brown morsels that are then breaded and deep-fried. They are well-liked in many different cuisines, including Japanese, Spanish, and French. This is a basic recipe for the traditional favorite, potato croquettes:

Components:

Regarding the filling:

1. About four medium potatoes, or two cups of mashed potatoes
2. Half a cup of cooked bacon, ham, or chicken (optional; adds taste)
3. Half a cup of shredded cheese (Parmesan, mozzarella, or cheddar are good options)
4. One tiny onion, diced finely (optional)
5. Two tablespoons of butter
6. 1/4 cup milk (for a deeper flavor, use cream)
7. To taste, add salt and pepper.
8. One teaspoon of optional garlic powder
9. One teaspoon of optional dried parsley

In order to fry and bread:

• One cup of all-purpose flour
• Two beaten eggs
• One and a half cups of breadcrumbs (for added crunch, use Panko breadcrumbs)
• Fry the croquettes in vegetable oil (enough to immerse them)

Directions:

1. Get the filling ready:

• Cook the potatoes: After peeling, boil them in salted water for 15 to 20 minutes, or until they are soft. After thoroughly draining, mash until smooth.
• Optional: Melt the butter in a small skillet and, if using, sauté the chopped onion for approximately five minutes, or until it is tender.
• Mix the filling: Put the mashed potatoes, cheese, sautéed onion, milk, garlic powder, parsley, salt, pepper, and cooked chicken or ham (if using) in a big bowl. Until the mixture is well combined and smooth, stir it. Give it a few minutes to cool.

2. Create the croquettes:

• Using your hands, form two to three tablespoons of the potato mixture into tiny cylinders or ovals. Continue with the leftover filling.

3. Give the croquettes a coat:

• Assemble the breading station by putting the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
• Each croquette should be rolled in flour, dipped in beaten egg, and then equally covered with breadcrumbs. For added crispiness, you can double coat by dipping the croquettes back into the egg and breadcrumbs.

4. Fry the croquettes:

• Heat the vegetable oil in a big skillet over medium-high heat. You need enough oil to submerge the croquettes halfway (approximately 1-2 inches deep).
• Once the oil is hot (test with a little piece of bread—if it sizzles straight away, it’s ready), carefully add the croquettes in batches. Don’t overcrowd the pan.
• The croquettes should be crispy and golden brown after 3–4 minutes of cooking on each side. Gently turn them with tongs.

5. Empty and proceed to serve:

• After taking the croquettes out of the pan, drain them on a paper towel-lined plate to remove any remaining oil.
• Serve the croquettes hot, accompanied by a dipping sauce such spicy mustard, mayonnaise, or ketchup.

Advice:

• Prepare ahead of time: Before frying, you can freeze the croquettes. Simply put them in the freezer on a baking sheet, then move them to a bag or other container once they’re frozen. Make sure to modify the cooking time and fry them straight from the freezer.
• Personalize the filling: You may put anything inside croquettes! Consider utilizing leftover ground meat, vegetables, mashed potatoes, or even seafood.
• Option: You may cook the croquettes in an air fryer at 375°F (190°C) for 12 to 15 minutes, turning them halfway through, for a healthier option.

These croquettes are ideal as appetizers, snacks, or side dishes since they are crispy on the outside and soft and tasty on the inside. Have fun!