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Tag: Spanish croquettes

  • Potato Croquettes (Crispy, Creamy & 40 Minutes)

    Potato Croquettes (Crispy, Creamy & 40 Minutes)

    Potato croquettes are what leftover mashed potatoes dream of becoming. Crispy, golden breadcrumb coating. Warm, creamy potato center. Deep-fried or baked. Pure magic.

    Forty minutes. Serve with aioli or marinara. Gone in two.

    Ingredients

    Makes about 15-20 croquettes.

    • 2 cups cold mashed potatoes leftovers
    • ¼ cup grated Parmesan cheese
    • ¼ cup shredded mozzarella or cheddar (optional)
    • 1 egg yolk
    • 2 tbsp fresh parsley or chives, chopped
    • ¼ tsp salt and pepper

    For the Coating:

    • ½ cup all-purpose flour
    • 2 large eggs, beaten
    • 1 cup panko breadcrumbs
    • Oil for frying (or baking spray for baked version)

    Step-by-Step Instructions

    Step 1: Make the Potato Mixture

    1. In a bowl, combine cold mashed potatoes, Parmesan, mozzarella (if using), egg yolk, parsley, salt, and pepper. Mix well.
    2. Chill in fridge for 15-30 minutes if mixture is too soft.

    Step 2: Shape the Croquettes

    1. Scoop about 2 tablespoons of mixture. Roll into a log or ball shape.
    2. Repeat with remaining mixture.

    Step 3: Set Up Breading Station

    1. Bowl 1: Flour.
    2. Bowl 2: Beaten eggs.
    3. Bowl 3: Panko breadcrumbs.

    Step 4: Bread the Croquettes

    1. Roll each croquette in flour, then dip in egg, then coat with panko.

    Step 5: Cook

    1. For frying: Heat 1 inch of oil to 350°F. Fry croquettes 2-3 minutes until golden brown. Drain on paper towels.
    2. For baking: Bake at 400°F for 15-20 minutes, flipping halfway, until golden and crispy.

    Step 6: Serve

    1. Serve hot with aioli, marinara, or ranch.

    Summary

    Prep Time: 20 minutes | Cook Time: 15-20 minutes | Total Time: 35-40 minutes

    Yield: 15-20 croquettes

    Difficulty: Medium

    Storage Notes

    Best fresh and crispy. Keeps in fridge for 3 days. Reheat in air fryer or oven at 375°F for 5-7 minutes (microwave makes them soggy). Freeze before frying for up to 2 months—fry from frozen.

  • Classic Croquettes: Crispy, Creamy and Golden Perfection

    Classic Croquettes: Crispy, Creamy and Golden Perfection

    Croquettes are the ultimate Spanish tapas—golden, crispy cylinders of creamy béchamel studded with ham, chicken, or mushrooms, fried to perfection. They’re the perfect balance of textures: a shatteringly crisp panko exterior giving way to a warm, velvety center.

    Whether you’re hosting a party or just craving something indulgent, these croquettes are guaranteed to impress. This recipe walks you through making a rich béchamel base, shaping, coating, and frying to golden perfection.

    Ingredients

    For the Béchamel Base:

    • 4 tablespoons (60g) unsalted butter
    • ½ cup (65g) all-purpose flour
    • 2 cups (480ml) whole milk, warm
    • ½ teaspoon salt
    • ¼ teaspoon white pepper
    • ¼ teaspoon nutmeg
    • 1 cup (120g) finely chopped ham, cooked chicken, or mushrooms

    For Coating and Frying:

    • ½ cup (65g) all-purpose flour
    • 2 large eggs, beaten
    • 1½ cups (150g) panko breadcrumbs
    • Vegetable oil, for frying

    For Serving:

    • Aioli or garlic mayonnaise
    • Fresh parsley for garnish
    • Lemon wedges

    Instructions

    1. Make the Béchamel: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 2-3 minutes until golden and bubbly. Gradually whisk in the warm milk, stirring constantly until thickened and smooth. Season with salt, pepper, and nutmeg. Cook for 2-3 minutes, then remove from heat.

    2. Add the Filling: Stir in the chopped ham, chicken, or mushrooms. Mix well. Pour into a shallow dish, press plastic wrap directly onto the surface, and refrigerate for at least 4 hours, preferably overnight, until completely firm.

    3. Shape the Croquettes: Scoop chilled mixture and roll into 2-inch logs or balls. Place on a parchment-lined baking sheet.

    4. Set Up Coating Station: Place flour in one shallow dish, beaten eggs in another, and panko in a third.

    5. Coat the Croquettes: Roll each croquette in flour, shaking off excess. Dip in egg, then roll in panko, pressing gently to adhere. Place back on the baking sheet.

    6. Chill Again: Refrigerate the coated croquettes for 30 minutes to help the coating set.

    7. Heat the Oil: In a heavy-bottomed pot, heat about 2 inches of oil to 350°F (175°C).

    8. Fry: Working in batches, carefully add croquettes to the hot oil. Fry for 2-3 minutes until golden brown and crispy. Drain on a wire rack.

    9. Serve: Serve immediately with aioli and lemon wedges. Garnish with fresh parsley.

    Pro-Tips for Croquette Perfection

    • Chill Thoroughly: The béchamel must be completely firm before shaping—overnight is best.
    • Use Panko: Japanese breadcrumbs create the crispiest, lightest coating.
    • Don’t Overcrowd: Fry in small batches to maintain oil temperature.
    • Use a Thermometer: Keep oil at 350°F for crispy, non-greasy results.
    • Drain on a Rack: Paper towels trap steam and make the coating soggy.
    • Freeze for Later: Unfried croquettes can be frozen and fried directly from frozen, adding 1-2 minutes to cooking time.
    • Get Creative: Try adding cheese, spinach, or chorizo to the filling.

    These Classic Croquettes are crispy, creamy, and absolutely golden perfection.