Delicious Homemade Croquettes: A Step-by-Step Guide

Ingredients

  • 2 large potatoes
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1 cup breadcrumbs
  • 1/2 cup milk
  • 1/2 cup finely chopped onions
  • 2 cloves garlic, minced
  • 1/2 cup chopped ham
  • 1/2 cup grated cheese
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Frying oil

Steps and instructions

  1. Peel the potatoes and cut them into chunks. Boil them in a pot of water until they are tender enough to be easily pierced with a fork.
  2. While the potatoes are boiling, sauté the onions and garlic in a pan with butter until they are soft and fragrant.
  3. Add the chopped ham to the pan and continue to sauté for a few more minutes. Remove the pan from heat and set aside.
  4. Once the potatoes are cooked, drain them and let them cool slightly. Mash them in a large bowl until there are no lumps remaining.
  5. Add the sautéed onions, garlic, and ham to the mashed potatoes. Stir in the grated cheese. Season with salt and pepper to taste.
  6. Form the potato mixture into small, oval-shaped patties. Set them aside on a plate.
  7. In a shallow dish, beat the eggs with the milk. In another dish, spread out the breadcrumbs. Dip each potato patty first in the flour, then in the egg mixture, and finally in the breadcrumbs, making sure it is evenly coated on all sides.
  8. Heat the frying oil in a deep pan. Once it’s hot, carefully lower the breaded patties into the oil. Fry them until they are golden brown on all sides.
  9. Remove the croquettes from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain off the excess oil.
  10. Serve the croquettes while they are still warm, either plain or with a dipping sauce of your choice.

Tools for making

  • Potato Peeler - Used to peel the potatoes before boiling.
  • Knife - Used to cut the potatoes and chop the onions and garlic.
  • Cutting Board - Provides a surface for cutting and chopping ingredients.
  • Pot - Used to boil the potatoes.
  • Pan - Used to sauté the onions and garlic and cook the ham.
  • Masher or Fork - Used to mash the boiled potatoes.
  • Large Bowl - Used to mix the mashed potatoes with other ingredients.
  • Shallow Dish - Used for dipping the croquettes in flour, egg mixture, and breadcrumbs.
  • Deep Pan - Used to fry the croquettes in oil.
  • Slotted Spoon - Used to remove the fried croquettes from the oil.
  • Plate - Used to hold the croquettes before and after frying.
  • Paper Towels - Used to drain excess oil from the fried croquettes.

Recipe variations

  • Use sweet potatoes instead of regular potatoes for a twist on the classic croquette.
  • Experiment with different types of cheese, such as cheddar, mozzarella, or Swiss, to add unique flavors.
  • Add herbs and spices to the potato mixture, such as parsley, chives, or paprika, for extra seasoning.
  • Replace the ham with cooked bacon or diced cooked chicken for a different protein option.
  • Try using different types of breadcrumbs, such as panko or seasoned breadcrumbs, to vary the texture and taste.
  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
  • Make a vegetarian version by omitting the ham and adding vegetables like peas, carrots, or corn to the potato mixture.
  • Instead of frying, bake the croquettes in the oven at 375°F (190°C) for a healthier alternative.
  • Serve the croquettes with different sauces like spicy mayo, barbecue sauce, or a tangy yogurt dip.
  • Add a filling to the croquettes by placing a small cube of cheese or a dollop of mashed avocado in the center of each patty before shaping and breading.

Recipe overview

Get ready to delve into the world of comfort food with this classic Croquette recipe. These small, breaded and fried food rolls are a party favorite across the globe. This version, filled with a savory mix of mashed potatoes, onions, garlic, ham, and cheese, promises a satisfying crunch on the outside and a creamy, flavorful filling within. The process of making Croquettes involves boiling and mashing potatoes, sautéing a tasty ham and onion filling, shaping and breading the patties, and finally, frying them to golden perfection. They can be served hot, plain, or with your favorite dipping sauce. Whether for a party or a family dinner, these croquettes are sure to be a hit!

Common questions

  1. Can I use different types of potatoes for this recipe? Yes, you can use different types of potatoes, but keep in mind that the texture and taste may vary slightly. Russet or Yukon Gold potatoes are commonly used for croquettes.
  2. Can I substitute the ham with a different type of meat? Absolutely! You can use cooked chicken, beef, or even canned tuna as a substitute for ham. Adjust the seasoning accordingly to complement the chosen meat.
  3. Can I make the croquettes ahead of time? Yes, you can prepare the croquettes ahead of time and refrigerate them for a few hours before frying. This will allow them to firm up, making them easier to handle during the frying process.
  4. Can I bake the croquettes instead of frying? While frying is the traditional method for making croquettes, you can bake them in the oven at 400°F (200°C) for about 20-25 minutes, or until they are golden brown and crispy.
  5. Can I freeze the croquettes? Yes, you can freeze the croquettes before frying them. Place the shaped patties on a baking sheet lined with parchment paper and freeze until firm. Once firm, transfer them to a freezer-safe container or bag. When ready to cook, thaw them in the refrigerator before frying.
  6. What can I serve with croquettes? Croquettes are often served as appetizers or as a side dish. They pair well with a variety of dipping sauces such as aioli, ketchup, or mustard. They can also be served with a salad or as part of a tapas spread.

Serving dishes and utensils

  • Potato peeler - Used to peel the potatoes.
  • Knife - Used for cutting the potatoes and other ingredients.
  • Pot - Used for boiling the potatoes.
  • Pan - Used for sautéing the onions, garlic, and ham.
  • Masher - Used to mash the boiled potatoes.
  • Large bowl - Used for mixing the mashed potatoes with other ingredients.
  • Plate - Used for holding the formed potato patties.
  • Shallow dish - Used for dipping the patties in the egg mixture.
  • Deep pan - Used for frying the croquettes.
  • Slotted spoon - Used for removing the croquettes from the frying oil.
  • Paper towels - Used for draining the excess oil from the fried croquettes.
  • Dipping sauce bowls - Used for serving any desired dipping sauces alongside the croquettes.

Origin stories

Croquettes, those divine little golden nuggets of flavor, can trace their roots back to France - the land of haute cuisine. The credit for their creation is given to the legendary chef Antonin Carême, who is often considered one of the pioneers of French gastronomy in the 19th century. As the tale goes, Carême sought to create a dish featuring leftover meat that did not sacrifice taste or elegance. The result was the croquette, a delightful blend of meat, béchamel sauce, and breadcrumbs, deep-fried to perfection. But the saga of the croquette did not end there—like a fine wine, it travelled well, finding its way to Spain, Holland, Japan and beyond, each country giving it a unique twist. So, the next time you savor a croquette, remember, you're not just biting into a tasty morsel, but into a piece of culinary history that spans continents and centuries.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.