Introduction: Croquette

Picture of Croquette

I believe this is a French dish, even if is now so popular and common in Italy that it’s hard to say which country it belongs more.

It is a very easy recipe and can be a great finger food during parties or a starter during dinners with friends.

If you want to make it lighter, ’cause I know it’s Summer and we all want to look slender, you can bake’ em in your oven instead of frying’ em. They will still be good and delicious!

Ingredients (for about 8 big croquettes):

* 3 big potatoes
* 1 egg
* parcely
* 40 g of Parmesan cheese and pecorino cheese
* Salt, breadcrumb, 1 egg white
* 50 g of mozzarella (or if you don’t have any, like me, just use what kind of melting cheese you have at home. I had some cheddar)

Step 1: Step 1: Potatoes

Picture of Step 1: Potatoes

Boil the potatoes till soft (stick a fork in them and if it goes in and out easily they are ready!)
Peel your potatoes then in a bowl mash them with a fork
Add the egg, cheese, chopped parcely and salt. Mix all the ingredients together

Step 2: Step 2: Shape It

Picture of Step 2: Shape It

Now take a bit of potato mixture and in the middle place a few pieces of mozzarella cheese (or whatever other kind of cheese you are using).
Close it and shape it like a …..

… a croquette of course!

Step 3: Step 3: Get Your Croquette Ready!

Picture of Step 3: Get Your Croquette Ready!

Put you croquette first in the white egg then in the breadcrumb
Place your croquette on a tray/plate and refrigerate for about 30 min.

Step 4: Step 4: Fry'em

Picture of Step 4: Fry'em

Now heat some oil (olive oil please) and fry your croquette and medium heat. From one side
Then from the other side
And they are ready to go! Enjoy :)


haasjeover123 (author)2010-07-08

as a kroket-lover reading al of this is really painfull.this is not at all how you do it.come over to Holland and taste a real one.

picklet (author)haasjeover1232012-06-05

Our own family recipe is always the only real one!

Mine too...


picklet (author)2011-07-12

This looks great, I am sitting here salivating. Now only one question: How would I go about baking them in the oven? How high? Maybe 180 Celsius? How long? Do I spray them with oil first? Would appreciate any help with these. Cheers!

fawzi (author)2010-10-26

try it yesterday it was awesome

mauriceh (author)2010-07-08

The Dutch variant is one of the tasiest, albeit a bit more work. A great way to use up leftover roast or chicken.. Here is a pretty good recipe and descrition. If you want to make the BEST use veal for the meat. BTW, they CAN be baked , preferably in a convection oven, to cut down the calires a bit.

saintneko (author)mauriceh2010-07-13

Ah! Thank you for the baking tip, as I have recently come into a convection oven and have been staring at this 'ible for a few days wondering about the possibility. Any ideas as to temp/duration of convecting?

spark master (author)2010-07-09

That word is French, while it is possible that the French invented it, the recipe is decidedly Italian. Please notethe french have an acadmy of the language, so nasty little non french words do not creep into the langauge. And legally they can stop the marketing of a product or have you legally change the name of your children if it is too ludicrous. Years ago a few cases came up in france where parents used very unacceptable names like Jambon, (splg?) the dad refered to his kid as his little "ham", hence he called her his petite jambon. Another couple wanted "le fleur" (flower). These were so silly they made interational news (I read them in the paper. back to the subject nice instructable, do the same with rice (use abborio/sweet/sticky rice) you can almost freeze them before frying allowing a nice brown coat, then put on tray to heat/reheat to 165 degrees inside temp. Like rice balls they are great with a little marianara sauce on the side, but seved with a roast of beef they are great with gravy. Make another batch I will bring homade hot mango sauce and red wine to accompany

ndjalva (author)spark master2010-07-10


spark master (author)ndjalva2010-07-12

ah correction of my spelling thanks, didn't do well in English or french class. c'est la vache! 12 years catlick school wasted on me. c

spark master (author)ndjalva2010-07-12


pmowers (author)2010-07-10

Sounds great and great 'ible- I am going to have to try these. Here in the states, they are often made with chopped salmon or chicken, and bread crumbs are used instead of potato as a binder. Another variation uses crab (crab cakes). If you had the ones made from salmon, at home they were called salmon patties, at a restaurant they were salmon croquettes. LOL Like several have said, almost every culture has a similar dish using whatever is locally available.

pattyaitch (author)2010-07-10

I make croquettes from leftover turkey etc~~also canned salmon. I've never tried potato, but will sometime. I've always used a medium white sauce as a binder. Thanks for this one.

katswan (author)2010-07-08

I've always eaten croquettes with my Japanese curry...what, they're not Japanese?

Grifter (author)2010-07-08

First attempt....... success!

AwajiMan (author)2010-07-08

That's funny, I was totally expecting the Japanese recipe when I clicked on this 'ible. It's the only country I've been too (besides The Netherlands) where I've seen them so ubiquitously served; you can get them freshly fried at the butcher's, at convenience stores, alongside rice in lunchboxes, in curries, as sandwiches... Basically the same recipe as posted here, minus the cheeses.

GeekyGirl1103 (author)2010-07-01

These look absolutely amazing and I kind of want to make them for dinner tonight. But my dad easily gets heartburn from greasy foods and my mom and I are trying to lose weight. How long should I bake them in the oven, and at what temperature?

mason0190 (author)GeekyGirl11032010-07-01

I would go for veggie oil and bake them for, per sé 15 minutes on 350°. If you REALLY want to lose weight, try fat-free cheese and some bouillon for flavour mixed into the potato (that last one wasn't a weight loss tip, it just makes it taste good. ;))

bettbee (author)mason01902010-07-08

I'd skip the fat free cheese, which dislike worse than no cheese at all, and try a vegetable puree. Refried beans, pureed broccoli, maybe with some pureed corn, lots of yummy and healthy things would go in the middle very well. In fact I will try this! I will also spray them lightly with olive oil or brush with melted butter before putting them in the oven.

GeekyGirl1103 (author)mason01902010-07-01

Oh sweet, thanks!

About 375 F (180 C) for 30 min.

Mairmie (author)2010-07-08

All countries claim "croquettes" as their own as they all have their own version. Let`s just say it~s a very simple, very delicious INTERNATIONAL dish. We ALL own it and will ALL enjoy it. Guess what I`m going to make today....

85rocco (author)Mairmie2010-07-08

I've always thought of them as the quintessential Dutch food but after reading all of the comments, I guess they truly ARE an international or at least pan-european food.

eskaiguolker (author)2010-07-05

Croquetas se llaman aquí en España y se hacen de todos y cada uno de los mejores ingredientes de las diferentes zonas de mi pais . Jamón , pollo , bacalao , gambas , etc.... no dudeis en probarlas en cualquiera de las diferentes comunidades.Harina , leche, mantequilla o aceite de oliva y la farsa ( o relleno ) que a cada uno le apetezca más...

Safanu (author)2010-07-02

Thanks for the recipe they look great !!!! By the way the Dutch will kill you if they hear you refer to it as French:)!!

ExpatCucina (author)Safanu2010-07-04

Noticed! :S

CompleXis (author)2010-07-04

I am half Cuban, and "croquetas" are a typical appetizer in Cuban cuisine. We usually make them with ham or chicken puree, but these look delicious and exactly the way i remember croquettes looking. YUM!

We will?

SinAmos (author)2010-06-30

Totally gonna try. Thanks.

s3th_one (author)2010-06-29

I love croquettes but rarely prepare them. I'm Italian, my mom's croquette's recipe is the just same of yours. While reading your instructable I itched to them and before getting the last page i had already potatoes in boiling water. thank you! XD

ExpatCucina (author)s3th_one2010-06-30

Im italian too...yuyuyuyu!

gilleseg (author)2010-06-30

How much in the way of Breadcrumbs. and is it store purchased bread crumbs or just from old bread.

ExpatCucina (author)gilleseg2010-06-30

I used stored purchased one and u need just enough to cover your croquettes.

Klaudiuszm (author)2010-06-30

I love Krokety (thats how the Polish call them). The ones I usually see are filled with meat or sauerkraut. I looked it up and yeah it did originate from France. It got it's name from the French word croquer, meaning "to crunch".

jessyratfink (author)2010-06-30

These look absolutely delicious. I've had them with ham and cheese in the middle before, but in this case I think simple is better. :D

TravWHG (author)2010-06-30

Thanks this is amazing

Phoghat (author)2010-06-30

When I was a youngun' we was poorer than dirt. Whatever was leftover in the meat department went into croquettes. Turkey, ham, chicken whatever. th recipe was basically like yours without the cheese in the middle. The meat was chopped coarsely and added to the potato and breaded and fried. This is still the best part of Thanksgiving for me- turkey croquettes with turkey gravey.

ronalds1984 (author)2010-06-30

Yammy, these look sooo delicious!

piks (author)2010-06-29

Very popular in the UK, nowadays most common in the freezer section of the supermarket. Back in the '60's a very popular variation was chicken croquettes where maybe 70 percent of the potato was replaced with cold diced roast chicken, the potato being the glue that held everything together. Give it a try, it's really tasty.

shooby (author)piks2010-06-29

Scotch eggs are a good UK derivative of this dish.

Bersa (author)2010-06-29

Si può anche aggiungere della carne macinata o un po' di cipolla. L'importante è mantenere l'impasto non troppo molle. You can also add some minced meat or some minced onion. Only try to keep the mixture not too soft.

About This Instructable




Bio: An Italian living in China with a passion for cooking. I grew up in a picturesque town called Lecce nestled on the “heel of the ... More »
More by ExpatCucina:Homemade Creamcheese (without a starter culture)Homemade Ice Cream without an Ice Cream machine: Chocolate Flavor!Homemade ice cream without an ice cream machine! Coffee Flavor
Add instructable to: