Introduction: Croquette

About: 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 boot”, Italy’s southern tip, between the Adriatic and Ionian ...

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 …..

… 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 Discussions

    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.

    1 reply

    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!

    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.

    1 reply

    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

    3 replies

    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

    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.

    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.

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

    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.

    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?

    4 replies

    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. ;))

    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.