There’s something undeniably comforting about biting into a golden, crispy croquette—creamy on the inside, perfectly crisp on the outside. Whether you serve them as a snack, appetizer, or side dish, croquettes are a crowd-pleaser with endless flavor possibilities. This recipe keeps it classic with a creamy potato and cheese filling, but feel free to add your own twist with meats or herbs. Let’s get into it!
Ingredients:
For the filling:
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2 cups mashed potatoes (fresh or leftover)
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1 cup shredded cheddar cheese (or any melty cheese you love)
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1/4 cup finely chopped green onions or chives
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1/2 teaspoon garlic powder
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Salt & black pepper to taste
For breading:
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1/2 cup all-purpose flour
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2 large eggs, beaten
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1 1/2 cups breadcrumbs (Panko or regular)
For frying:
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Vegetable oil, for deep frying
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Instructions:
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Make the filling:
In a large bowl, combine mashed potatoes, cheese, green onions, garlic powder, salt, and pepper. Mix well until smooth and cohesive. -
Shape the croquettes:
Scoop a tablespoon of the mixture and roll it into a log or ball shape. Repeat until all the mixture is used. -
Chill (optional but helpful):
Place shaped croquettes on a tray and chill in the fridge for 15–30 minutes. This helps them hold their shape during frying. -
Bread the croquettes:
Roll each croquette in flour, dip into the beaten eggs, and coat with breadcrumbs. Press gently so the crumbs stick well. -
Fry until golden:
Heat oil in a deep pan over medium-high heat. Once hot (about 350°F / 175°C), fry croquettes in batches until golden brown and crisp, about 2–3 minutes per side. Drain on paper towels. -
Serve and enjoy!
Serve hot with your favorite dipping sauce—garlic aioli, spicy mayo, or classic ketchup. - Let me know if you want a version with meat (like ham, chicken, or beef) or a unique flavor twist!
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