There is nothing quite like biting into a croquette, which is a small fried food roll that can be filled with meat, potatoes, or sweets. A delicious inside and deep-fried, crunchy outside creates a delicious bite-size patty you can enjoy any time of the day. Whether you’re looking for a new dish to introduce to your brunch rotation, a savory supper side, or a delectable dessert centerpiece, these 7 recipes are sure to satisfy every croquette craving.
1. Bacon and Rice Croquettes
These tasty croquettes will quickly take the place of hash browns at your breakfast or brunch table. Mr. Breakfast.com’s recipe yields 8 servings.
- 2 cups cooked white rice, cooled to room temperature
- 10 slices of bacon, cooked and crumbled
- ⅓ cup grated Parmesan cheese
- 2 large eggs
- ½ cups dry bread crumbs
- ¼ teaspoon pepper
- Vegetable oil for frying
Directions: In a medium mixing bowl, lightly beat one of the eggs, stir in the rice, bacon, Parmesan, and pepper. In a small shallow bowl, lightly beat the remaining egg. Add the bread crumbs and mix well. In a large skillet (10- or 12-inch), add vegetable oil so it fills the pan about 1-inch deep. Set heat to high. Using about ¼ cup of the rice mixture per croquette, form balls of the rice mixture into patties. Lightly coat each patty with the the bread crumb mixture. Fry croquettes until golden brown, about 2 minutes per side.
2. William Faulkner’s Salmon Croquettes
This one is for the literary fans out there. These crispy, fried salmon patties are not only delicious, but they were also William Faulkner’s favorite food, according to Gourmet. The recipe yields 6 to 8 cakes and is perfect for brunch, a midday snack, or a supper side.
- 1 (16-ounce) can pink salmon, drained and picked clean of stray bones and skin
- 2 large eggs
- 1 teaspoon lemon pepper
- Dash garlic salt
- 2 tablespoons minced onion
- 1 teaspoon dill pickle relish
- 10-12 saltine crackers, crumbled
- 1 tablespoon all-purpose flour
- 1 tablespoon vegetable oil
Directions: In a medium bowl, combine all ingredients except the flour and vegetable oil. Shape into 6 to 8 cakes about ½-inch thick. Refrigerate for an hour. Heat a large skillet to medium-high. Sprinkle the croquettes with flour. Add the oil and cook the croquettes for 6 to 8 minutes, or until brown, turning them halfway through. Drain on paper towels and serve with stone-ground grits and braised mustard greens.
3. Cheddar Scallion Polenta Croquettes
Cheddar, scallions, bread crumbs, and seasonings create a crisp and creamy dinner dish. Serious Eats’ recipe, which yields 4 servings, will complement any meat you prepare, ensuring you’ve got an easy and elegant supper to serve.
- 6-8 cups water
- 2 cups cornmeal
- 1 ½ teaspoons salt
- ½ cups grated cheddar
- 6 scallions, including a little of the green part, thinly sliced
- 3 tablespoons chopped parsley
- 2 eggs
- ¼ cup milk
- 1 cup fresh bread crumbs
- Olive oil, for frying
Directions: In a large saucepan, bring the water to boil, then whisk in the cornmeal in a slow stream to prevent any lumps. Add the salt, turn the heat to medium-low, and simmer, stirring occasionally, until the cornmeal is soft, and the polenta is quite firm and pulling away from the sides of the pot. Add the cheddar, scallions, and parsley, stir well to combine, then pour the polenta onto a baking sheet to cool and set up.
Once the polenta is cooled and firm, cut it into 3-inch squares or circles. Whisk the eggs and milk together in a small bowl and spread the bread crumbs on a plate. Dip each polenta croquette in the egg mixture, then the bread crumbs. Heat the olive oil over high heat until almost smoking. Carefully add the croquettes, cooking in batches to avoid crowding the pan. Cook until golden and crisp, about 3 minutes, then flip carefully to cook the other side. Drain on paper towels and keep warm in a low oven while cooking the remaining croquettes. Serve with sprinkled parsley.
4. Potato Croquettes
Paula Deen’s recipe via the Food Network is a low maintenance dish that is perfect for someone who is cooking croquettes for the first time. The creamy and crunchy croquette recipe yields 15 servings and only requires 10 minutes of prep time.
- 2 tablespoons milk
- ½ teaspoon pepper
- ½ teaspoon chopped green onion
- 2 egg yolks, beaten
- 3 tablespoons all-purpose flour
- 4 cups mashed potatoes
- 1 egg, beaten
- Sifted dried bread crumbs
- Peanut oil, enough to fill pan ½-inch
Directions: Add milk, salt, pepper, chopped onion, beaten egg yolks, and flour to mashed potatoes. Chill and then shape using an ice cream scoop. Dip in the beaten egg, then roll through bread crumbs. Fry each croquette in shallow oil until brown on all sides.
Note: Cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.
5. Ham Croquettes
AllRecipes.com delivers bite after bite of gooey ham, onions, and cheese, which are coated with a deep-fried, crunchy shell. The recipe yields 10 servings.
- 1 tablespoon butter
- ½ cup onion, chopped
- 3 medium green onions, chopped
- ½ teaspoon garlic powder
- 1 (16 ounce) package sliced honey ham, finely chopped
- 1 ½ cups shredded cheddar cheese
- 3 cups dried bread crumbs, divided
- Salt and pepper to taste
- 4 eggs
- 2 cups oil for frying
- ⅛ cup water
Directions: Melt butter in a large skillet over medium heat. Stir in onion, green onions, and garlic; cook until tender, about 10 minutes. Transfer contents of skillet to a large bowl. Stir in ham, cheddar cheese, and 1 and ½ cups of bread crumbs. Beat 3 eggs; stir into ham mixture. Sprinkle with salt and pepper.
Using your hands, make golf ball-size balls out of the ham mixture. Heat vegetable oil in a large skillet over medium heat. Spread remaining bread crumbs onto a plate. In a large bowl, beat 1 egg; stir in water. Dip balls into egg mixture and roll in bread crumbs. Place balls in hot oil being careful not to crowd. Fry until golden brown. Remove to paper towels to soak up grease.
6. Chocolate Croquettes With Passionfruit Crème Anglaise
We’ve now entered into dessert territory. Citrus and Candy’s recipe, which yields 24 servings, consists of gooey, melted chocolate that is wrapped in deep-fried goodness. It gets even better when you pair the croquettes with the passionfruit crème anglaise, creating a sweet chocolate dish that’s topped off with a tangy, tropical-flavored custard.
- 200 grams dark chocolate (around 60-70 percent cocoa)
- 200 milliliters pouring cream (at least 35 percent fat content)
- 1 cup shredded coconut
- 1 cup panko bread crumbs
- 2 eggs, lightly beaten
- 200 milliliters milk
- 300 milliliters pure cream (35 percent fat content)
- 150 grams caster sugar
- 1 teaspoon vanilla extract
- 6 large egg yolks
- 200 milliliters passionfruit pulp (from approximately 8 large passionfruit)
Directions: To make the ganache, gently heat the cream and chocolate together until it has completely melted and whisk to combine. Pour ganache out into a bowl or container and refrigerate overnight. To make the balls, remove ganache from the fridge and working quickly, roll up ganache to form 2-2.5 centimeter sized balls and place on baking paper on a tray. If the chocolate starts to soften, quickly stick it back in the fridge or freezer to chill. Any rolled ganache balls, place in the freezer while you work with the rest of the ganache.
After you have rolled up all the ganache balls, chill them well in the fridge or freezer for an hour. In a shallow dish, combine the coconut and bread crumbs. Dip the chilled ganache balls in the egg, then roll in the crumb mix until well-coated. Freeze for an hour. Put a second crumb coating by redipping in the egg then roll in the crumbs. It’s important to have at least 2 or 3 coats as this is the only insulation for the chocolate against the hot oil so do not skip these steps. Freeze again for an hour.
At this stage, the croquettes can be stored in an airtight container in the freezer until ready to use. To deep-fry the croquettes, pour enough oil in a pot up to an inch or two thick. Heat to 356 degrees Fahrenheit. Remove balls from the freezer and deep-fry a few balls at a time until golden. Remove with a slotted spoon and drain on absorbent paper towels. Serve immediately with passionfruit crème anglaise.
Pour this mixture back into the saucepan with the rest of the milk. Cook over the lowest heat while stirring continuously with a wooden spoon making sure to scrape the bottom. Cook until the custard is thick enough to coat the back of the spoon. When you run your finger through it, it should leave a clear line. Do not be tempted to turn up the heat and do not boil, otherwise it’ll curdle. If you’re not serving it warm, pour into a bowl or container, place a sheet of cling wrap or baking paper over the surface to stop a skin from forming and refrigerate.
7. Banana Dessert Croquettes
This unique and delicious dessert dish came from a cookbook compiled in 1890, according to the Sun Sentinel. Be sure to cut the ends off of the bananas so they stay true to the croquette shape, and dust with confectioners’ sugar for a superbly sweet finish.
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- 2 eggs
- 1 cup milk
- 1 ½ cups bread crumbs, divided
- 8 medium bananas, ends trimmed, cut in fourths
- Vegetable oil or peanut oil, for frying
- Confectioners’ sugar, for sprinkling
Directions: Cover a cooling rack with 3 layers of paper towels. Sift together flour, baking powder, salt, and sugar into a bowl. Add eggs to milk and beat to combine. Pour milk mixture over sifted dry ingredients and combine thoroughly to form a batter. Line a baking pan with wax paper. Sprinkle ¾ cup bread crumbs across the surface. Dip bananas in batter, place on crumbs, and cover with remaining crumbs.
Gently roll bananas until they are completely coated. Let sit 10 minutes. Heat 2 inches oil to 360 degrees Fahrenheit in deep flat-bottomed heavy pan or in electric fryer. Use a slottedspoon to transfer bananas, one at a time, into hot fat. Fry croquettes in batches of 5 or 6, turning once, 1 minute on each side until both sides are golden brown.
Place on prepared rack, cover with additional paper towels, and allow to drain. Remove top layer of towels. Shake a strainer filled with confectioners’ sugar over croquettes, turning them so both sides are covered. Serve immediately or keep warm in a 200 degree oven until ready to eat.