Croquette

Croquettes are crispy, golden bites of comfort—creamy on the inside, crunchy on the outside, and endlessly versatile. Here’s a classic recipe to get you started, plus some delicious variations.

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🥔 Classic Potato Croquettes

Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 30–60 minutes
Servings: 12–16 croquettes

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🧂 Ingredients:

• 2 cups mashed potatoes (firm, not runny; leftover works great)

• 1/2 cup grated cheese (cheddar, mozzarella, Gruyère, or Parmesan)

• 1 egg

• 1/4 cup chopped fresh parsley or green onions

• Salt and pepper to taste

• 1/4 tsp garlic powder or nutmeg (optional for flavor)

For coating:

• 1/2 cup all-purpose flour

• 2 beaten eggs

• 1 cup breadcrumbs (panko or regular)

• Oil for frying (vegetable or canola)

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👩‍🍳 Instructions:

1. Mix the filling:
   Combine mashed potatoes, cheese, 1 egg, herbs, and seasoning in a bowl. Mix until smooth and well combined.

2. Shape the croquettes:
   With slightly wet hands, roll mixture into small cylinders or balls (about 2 inches long). Place on a baking sheet.

3. Chill:
   Refrigerate for 30–60 minutes to firm up—this helps them hold shape during frying.

4. Bread the croquettes:

   • Roll each croquette in flour.

   • Dip in beaten eggs.

   • Coat with breadcrumbs.
     Repeat for all croquettes.

5. Fry:
   Heat oil in a deep skillet or pot to 350°F (175°C).
   Fry croquettes in batches for 2–3 minutes per side until golden brown.
   Drain on paper towels.

6. Serve hot with dipping sauces like aioli, ketchup, spicy mayo, or sour cream.

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🧀 Variations:

• Ham & Cheese Croquettes: Add diced ham to the potato mix.

• Chicken Croquettes: Use a creamy chicken filling instead of potato (like a thick béchamel + shredded chicken).

• Vegetable Croquettes: Add cooked carrots, peas, or spinach to the potato mixture.

• Air-Fryer Option: Spray with oil and air-fry at 375°F (190°C) for 10–12 minutes.

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Would you like a Spanish-style croquette (croquetas de jamón) or a Japanese korokke version next?