Croquette

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Introduction: 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

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

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 …..

…..like a croquette of course!

Step 3: 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


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 :)

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    40 Comments

    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.

    Our own family recipe is always the only real one!

    Mine too...

    :))

    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!

    try it yesterday it was awesome

    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. http://almostbourdain.blogspot.com/2010/01/kroketten-dutch-croquettes.html BTW, they CAN be baked , preferably in a convection oven, to cut down the calires a bit.

    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?

    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

    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