Perfectly golden and irresistibly crispy, croquettes are the ultimate comfort food that transforms simple ingredients into something spectacular. Whether you’re planning a cozy family dinner, hosting a festive gathering, or just craving a satisfying snack, these versatile bites deliver crunch and flavor in every bite. Get ready to discover 20 delicious recipes that will make croquettes your new go-to dish for any occasion!
Classic Potato Croquettes with Cheese Filling
Oozing with cheesy goodness, these potato croquettes deliver crispy perfection with every bite. They’re the ultimate comfort food upgrade that transforms simple ingredients into something spectacular. Perfect for using up leftover mashed potatoes or making a quick appetizer that impresses.
Ingredients
– 2 cups mashed potatoes, chilled (use leftover or make fresh)
– 1 cup shredded cheddar cheese (sharp works best for flavor)
– 1/2 cup all-purpose flour (for coating)
– 2 large eggs, beaten (creates binding layer)
– 1 cup breadcrumbs (panko for extra crunch)
– 1/4 cup vegetable oil (or any neutral oil with high smoke point)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper (freshly ground preferred)
Instructions
1. Combine chilled mashed potatoes, shredded cheddar cheese, salt, and black pepper in a large bowl.
2. Mix thoroughly until cheese is evenly distributed throughout the potato mixture.
3. Scoop 2 tablespoons of the potato mixture and roll between palms to form oval shapes.
4. Place flour in a shallow dish and coat each potato oval completely.
5. Dip floured croquettes into beaten eggs, ensuring full coverage.
6. Roll egg-coated croquettes in breadcrumbs until evenly covered.
7. Heat vegetable oil in a large skillet over medium heat to 350°F.
8. Fry croquettes in batches for 3-4 minutes per side until golden brown.
9. Transfer cooked croquettes to a paper towel-lined plate to drain excess oil.
10. Let rest for 2 minutes before serving to allow filling to set.
Your croquettes will have a satisfying crunch giving way to creamy, melted cheese inside. Try serving them with spicy aioli for dipping or alongside a fresh green salad. They make excellent party appetizers or a fun twist on potato side dishes.
Japanese Korokke with Ground Beef and Onions
Every home cook needs a reliable comfort food recipe that delivers big flavor with minimal fuss. Enter Japanese korokke—crispy potato croquettes filled with savory ground beef and sweet onions. These golden panko-crusted patties are surprisingly simple to make from scratch.
Ingredients
– 1.5 lbs russet potatoes, peeled and quartered (about 3 medium potatoes)
– 1/2 lb ground beef (80/20 works best for flavor)
– 1 medium yellow onion, finely diced (about 1 cup)
– 2 tbsp all-purpose flour
– 1/4 cup whole milk
– 1 large egg
– 1 cup panko breadcrumbs
– 2 cups vegetable oil for frying (or any neutral high-heat oil)
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Place quartered potatoes in a large pot and cover with cold water by 1 inch.
2. Bring potatoes to a boil over high heat, then reduce to medium and cook for 15-20 minutes until fork-tender.
3. Drain potatoes thoroughly and return to the hot pot for 1 minute to evaporate excess moisture.
4. Mash potatoes with a potato masher until smooth with no lumps remaining.
5. Heat 1 tablespoon oil in a skillet over medium heat until shimmering.
6. Add diced onion and cook for 5-7 minutes until translucent and lightly golden.
7. Add ground beef to the skillet and cook for 6-8 minutes, breaking it up with a spatula until browned.
8. Drain any excess fat from the beef mixture and transfer to the mashed potatoes.
9. Add salt and pepper to the potato-beef mixture and mix thoroughly until combined.
10. Divide mixture into 8 equal portions and shape each into 1/2-inch thick oval patties.
11. Place flour on a shallow plate and coat each patty lightly on all sides.
12. Whisk egg and milk together in a bowl until fully combined.
13. Dip floured patties into the egg mixture, letting excess drip off.
14. Press patties into panko breadcrumbs, coating evenly on all sides.
15. Heat remaining oil in a heavy pot to 350°F, using a thermometer for accuracy.
16. Fry korokke in batches of 2-3 for 3-4 minutes per side until deep golden brown.
17. Drain fried korokke on a wire rack set over a baking sheet for maximum crispness.
18. Let korokke rest for 2 minutes before serving to allow filling to set.
Notably crispy on the outside with a creamy, savory interior, these korokke deliver satisfying texture contrast in every bite. The sweet onions balance the rich beef perfectly against the mild potato base. Serve them hot with tonkatsu sauce for dipping or slice them over a bed of shredded cabbage for a complete meal.
Spanish Ham Croquettes (Croquetas de Jamón)
Zesty and satisfying, these Spanish ham croquettes deliver crispy exteriors with creamy, savory interiors. Perfect as appetizers or tapas, they’re surprisingly simple to make at home. Just follow these steps for authentic croquetas de jamón.
Ingredients
– 4 tablespoons unsalted butter (or margarine for dairy-free)
– 1/2 cup all-purpose flour
– 2 cups whole milk, warmed (helps prevent lumps)
– 1 cup finely chopped serrano ham (or prosciutto as substitute)
– 1/4 teaspoon freshly grated nutmeg (enhances flavor)
– 2 large eggs, beaten (for coating)
– 1 cup plain breadcrumbs (panko works for extra crunch)
– 4 cups vegetable oil (or any neutral oil with high smoke point)
– 1/2 teaspoon kosher salt (adjust based on ham saltiness)
Instructions
1. Melt 4 tablespoons butter in a saucepan over medium heat until fully liquid.
2. Whisk in 1/2 cup flour and cook for 2 minutes, stirring constantly until pale golden.
3. Gradually pour in 2 cups warm milk while whisking continuously to prevent lumps.
4. Cook the mixture for 5-7 minutes, stirring until thick enough to hold a spoon upright.
5. Stir in 1 cup chopped ham, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt until fully incorporated.
6. Spread the mixture on a baking sheet and refrigerate for 2 hours until firm enough to handle.
7. Scoop 1 tablespoon portions and roll into 2-inch cylinders between your palms.
8. Dip each cylinder in 2 beaten eggs, then coat thoroughly with 1 cup breadcrumbs.
9. Heat 4 cups oil in a deep pot to 350°F, verified with a thermometer.
10. Fry croquettes in batches for 3-4 minutes until deep golden brown, turning once.
11. Drain on paper towels for 2 minutes to remove excess oil.
Ultimate creamy centers contrast beautifully with shatteringly crisp shells. Serve immediately with lemon wedges or aioli for dipping, or stuff mini versions into slider buns for a fun twist.
Creamy Chicken and Mushroom Croquettes
Tender chicken and earthy mushrooms come together in these crispy croquettes. They make perfect appetizers or a satisfying main dish. This recipe yields about 12 croquettes.
Ingredients
– 2 cups cooked chicken, shredded (rotisserie chicken works well)
– 1 cup mushrooms, finely chopped (cremini or button mushrooms recommended)
– 1/2 cup all-purpose flour (plus extra for dusting)
– 1 cup whole milk (2% works too)
– 2 large eggs, beaten (for egg wash)
– 1 cup breadcrumbs (panko for extra crunch)
– 1/4 cup unsalted butter
– 1 small onion, finely diced (yellow or white)
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped (or 1 tbsp dried)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– Vegetable oil for frying (enough for 1-inch depth)
Instructions
1. Melt butter in a large skillet over medium heat.
2. Add diced onion and cook for 3-4 minutes until translucent.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Stir in chopped mushrooms and cook for 5-6 minutes until softened and liquid evaporates.
5. Sprinkle 1/2 cup flour over the mushroom mixture and cook for 1 minute, stirring constantly.
6. Gradually pour in milk while whisking to prevent lumps.
7. Cook the mixture for 3-4 minutes until thickened to a paste consistency.
8. Remove from heat and stir in shredded chicken, parsley, salt, and pepper.
9. Spread the mixture on a baking sheet and refrigerate for 30 minutes until firm.
10. Scoop 2 tablespoons of chilled mixture and shape into 2-inch cylinders.
11. Dredge each croquette in flour, shaking off excess.
12. Dip floured croquettes in beaten eggs, coating completely.
13. Roll egg-coated croquettes in breadcrumbs, pressing gently to adhere.
14. Heat 1 inch of vegetable oil in a deep skillet to 350°F.
15. Fry croquettes in batches for 2-3 minutes per side until golden brown.
16. Drain on paper towels to remove excess oil.
Perfectly crispy outside gives way to a creamy, savory interior. The chicken and mushroom filling stays moist while the golden crust provides satisfying crunch. Serve these croquettes with a simple dipping sauce or alongside a fresh green salad for a complete meal.
Cheesy Bacon and Cheddar Croquettes
Lately, I’ve been craving crispy, cheesy comfort food that delivers maximum flavor with minimal fuss. These croquettes combine smoky bacon with sharp cheddar in a golden, crunchy shell. They’re perfect for game day snacks or a quick appetizer that always disappears fast.
Ingredients
– 6 slices thick-cut bacon, chopped (use kitchen shears for easy cutting)
– 1 cup shredded sharp cheddar cheese, packed (pre-shredded works fine)
– 1 cup mashed potatoes, cooled (leftover mashed potatoes are ideal)
– 1/4 cup all-purpose flour, plus extra for dusting
– 1 large egg, beaten (room temperature blends easier)
– 1 cup panko breadcrumbs (for extra crunch)
– 2 cups vegetable oil, for frying (or any neutral oil with high smoke point)
– 1/2 tsp black pepper, freshly ground (adjust to taste)
Instructions
1. Cook chopped bacon in a skillet over medium heat for 8–10 minutes until crispy, stirring occasionally. Tip: Reserve 1 tablespoon bacon drippings to mix into potatoes for deeper flavor.
2. Transfer bacon to a paper towel-lined plate to drain excess grease, then let cool completely.
3. In a large bowl, combine cooled bacon, shredded cheddar, mashed potatoes, and black pepper until evenly mixed.
4. Scoop 2-tablespoon portions of the mixture and roll into 12 equal cylinders about 2 inches long.
5. Place 1/4 cup flour on a plate and lightly dust each croquette, shaking off excess. Tip: Chill shaped croquettes for 15 minutes before coating to prevent cracking.
6. Dip each floured croquette into beaten egg, ensuring full coverage.
7. Roll egg-coated croquettes in panko breadcrumbs, pressing gently to adhere crumbs evenly.
8. Heat vegetable oil in a deep pot to 350°F, using a thermometer for accuracy.
9. Fry croquettes in batches of 4 for 3–4 minutes until golden brown, turning once halfway. Tip: Avoid overcrowding to maintain oil temperature and crispiness.
10. Remove with a slotted spoon and drain on a wire rack over a baking sheet.
You’ll love the contrast between the crunchy panko crust and the molten cheesy center. Serve them immediately with ranch dressing for dipping, or tuck them into slider buns with pickles for a fun twist.
Sweet Potato and Black Bean Croquettes
Forget complicated veggie burgers—these crispy croquettes deliver big flavor with minimal effort. Formed from mashed sweet potatoes and protein-packed black beans, they fry up golden brown with a satisfying crunch. Perfect for meal prep or a quick weeknight dinner.
Ingredients
– 2 large sweet potatoes (about 3 cups mashed)
– 1 (15 oz) can black beans, rinsed and drained
– 1/2 cup breadcrumbs (plus extra for coating)
– 1/4 cup finely chopped red onion
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper (optional, for heat)
– 1 large egg, lightly beaten
– 1/2 cup vegetable oil (or any neutral oil with high smoke point)
– Salt to taste
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pierce sweet potatoes several times with a fork and bake for 45-50 minutes until completely tender when pierced with a knife.
3. Let sweet potatoes cool until easy to handle, then scoop flesh into a large bowl and discard skins.
4. Mash sweet potatoes with a fork until smooth but slightly textured.
5. Add black beans to the bowl and mash lightly, leaving some beans partially intact for texture.
6. Stir in breadcrumbs, red onion, garlic, cumin, smoked paprika, cayenne (if using), egg, and 1/2 teaspoon salt.
7. Mix until all ingredients are fully incorporated and the mixture holds together when pressed.
8. Chill the mixture in refrigerator for 30 minutes to firm up, making it easier to shape.
9. Place 1/2 cup additional breadcrumbs in a shallow dish for coating.
10. Scoop 1/4 cup portions of the chilled mixture and form into 8 patties about 3/4-inch thick.
11. Press both sides of each patty into breadcrumbs, coating evenly.
12. Heat vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F).
13. Working in batches to avoid crowding, fry croquettes for 3-4 minutes per side until deep golden brown and crisp.
14. Transfer cooked croquettes to a paper towel-lined plate to drain excess oil.
With their crispy exterior and creamy interior, these croquettes offer fantastic textural contrast. The smoky cumin and paprika balance the sweet potatoes beautifully. Serve them tucked into warm tortillas with avocado crema or atop a salad for a complete meal.
Tuna and Corn Croquettes with Lemon Aioli
Tender tuna and sweet corn come together in these crispy croquettes, perfect for a quick weeknight dinner or impressive appetizer. They’re pan-fried to golden perfection and served with a bright lemon aioli that cuts through the richness beautifully. You’ll love how simple ingredients transform into something special.
Ingredients
– 2 (5 oz) cans tuna in water, drained well
– 1 cup frozen corn, thawed and patted dry
– 1/2 cup panko breadcrumbs, plus 1 cup for coating
– 1/4 cup mayonnaise
– 1 large egg, lightly beaten
– 2 tbsp finely chopped fresh parsley
– 1 tsp Dijon mustard
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp salt
– 1/2 cup vegetable oil, or any neutral high-heat oil
– 1/2 cup mayonnaise for aioli
– 1 tbsp fresh lemon juice
– 1 tsp lemon zest
– 1 small garlic clove, minced
Instructions
1. Combine drained tuna, corn, 1/2 cup panko, 1/4 cup mayonnaise, egg, parsley, Dijon, garlic powder, pepper, and salt in a medium bowl.
2. Mix gently with a fork until ingredients are evenly distributed, being careful not to overwork the mixture.
3. Place remaining 1 cup panko in a shallow dish for coating.
4. Scoop 2 tablespoons of tuna mixture and form into 1/2-inch thick patties using your hands.
5. Press each patty firmly into the panko coating, turning to coat all sides completely.
6. Arrange coated croquettes on a parchment-lined baking sheet in a single layer.
7. Refrigerate croquettes for 15 minutes to help them hold their shape during frying.
8. Heat vegetable oil in a large skillet over medium heat until it reaches 350°F.
9. Carefully place 4-5 croquettes in the hot oil, leaving space between them.
10. Fry for 3-4 minutes until the bottoms are deep golden brown.
11. Flip croquettes using tongs and fry for another 3-4 minutes until evenly browned.
12. Transfer cooked croquettes to a paper towel-lined plate to drain excess oil.
13. Repeat frying process with remaining croquettes in batches.
14. Whisk together 1/2 cup mayonnaise, lemon juice, lemon zest, and minced garlic in a small bowl for the aioli.
15. Let aioli rest for 5 minutes to allow flavors to meld before serving.
Buttery corn kernels provide sweet bursts against the savory tuna in each crispy bite. The creamy lemon aioli adds a bright, tangy counterpoint that elevates the entire dish. Serve them stacked high on a platter with extra aioli for dipping, or tuck them into soft buns for a gourmet sandwich experience.
Spinach and Ricotta Croquettes with Marinara Sauce
Oven-baked spinach and ricotta croquettes deliver crispy exteriors with creamy, herby centers. They come together quickly using pantry staples and fresh spinach. Serve them hot with marinara for dipping.
Ingredients
– 10 oz frozen chopped spinach, thawed and squeezed dry
– 15 oz whole milk ricotta cheese
– 1 cup grated Parmesan cheese
– 1 large egg
– ½ cup all-purpose flour
– 1 cup Italian-style breadcrumbs
– 2 tbsp olive oil (or avocado oil)
– 1 tsp garlic powder
– ½ tsp salt
– ¼ tsp black pepper
– 1 cup marinara sauce, warmed
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the spinach, ricotta, Parmesan, egg, flour, garlic powder, salt, and pepper until fully mixed.
3. Use a 2-tablespoon cookie scoop to portion the mixture into 16 equal balls.
4. Roll each ball in breadcrumbs until evenly coated, pressing gently to help crumbs adhere.
5. Arrange the coated croquettes on the prepared baking sheet, spacing them 1 inch apart.
6. Drizzle olive oil evenly over the croquettes.
7. Bake for 20–22 minutes, flipping halfway through, until golden brown and firm.
8. Heat marinara sauce in a small saucepan over medium-low heat until warm, about 5 minutes.
9. Serve croquettes immediately with warm marinara sauce for dipping.
Use these croquettes as a satisfying appetizer or light meal—their crisp coating gives way to a tender, cheesy interior. For a twist, stuff each with a small cube of mozzarella before baking for a molten center. They pair wonderfully with a simple arugula salad or atop pasta with extra marinara.
Pumpkin and Sage Croquettes with Garlic Dip
Just when you thought pumpkin season couldn’t get better, these crispy croquettes deliver autumn in every bite. They’re surprisingly simple to make and perfect for using up leftover mashed pumpkin.
Ingredients
– 2 cups mashed pumpkin (canned works fine)
– 1/4 cup fresh sage, chopped (dried works but use half)
– 1 cup panko breadcrumbs (regular breadcrumbs are fine)
– 1/2 cup grated Parmesan cheese
– 1 large egg, beaten
– 1/2 cup all-purpose flour
– 1 cup vegetable oil (or any neutral oil)
– 1/2 cup Greek yogurt (sour cream works too)
– 2 garlic cloves, minced (adjust to preference)
– 1 tbsp lemon juice (fresh squeezed preferred)
– 1/4 tsp salt (adjust to taste)
– 1/4 tsp black pepper
Instructions
1. Combine mashed pumpkin, chopped sage, Parmesan, salt, and pepper in a medium bowl.
2. Chill the pumpkin mixture in refrigerator for 30 minutes to firm up.
3. Place flour, beaten egg, and panko breadcrumbs in three separate shallow bowls.
4. Scoop 2 tablespoons of chilled pumpkin mixture and roll into oval shapes.
5. Dredge each croquette in flour, shaking off excess.
6. Dip floured croquettes in beaten egg, coating completely.
7. Roll egg-coated croquettes in panko breadcrumbs, pressing gently to adhere.
8. Heat vegetable oil in deep skillet to 350°F using thermometer.
9. Fry croquettes in batches for 3-4 minutes until golden brown.
10. Transfer fried croquettes to paper towel-lined plate to drain.
11. Mix Greek yogurt, minced garlic, and lemon juice in small bowl for dip.
12. Refrigerate garlic dip while croquettes finish cooking.
13. Serve croquettes immediately with chilled garlic dip. Here’s what makes these special: the crispy panko exterior gives way to a creamy pumpkin center infused with earthy sage. The sharp garlic dip cuts through the richness beautifully. Heap them on a platter with apple slices for a sweet-savory contrast that elevates any fall gathering.
Shrimp and Crab Croquettes with Remoulade Sauce
These shrimp and crab croquettes deliver restaurant-quality flavor with straightforward preparation. The crisp exterior gives way to a tender, seafood-packed interior that pairs perfectly with the tangy remoulade sauce. They make an impressive appetizer or light main course for any occasion.
Ingredients
– 8 oz raw shrimp, peeled and deveined (thaw if frozen)
– 6 oz lump crab meat, drained well
– 1/2 cup panko breadcrumbs, plus 1 cup for coating
– 1/4 cup mayonnaise
– 1 large egg, lightly beaten
– 2 tbsp fresh parsley, finely chopped
– 1 tbsp lemon juice
– 1 tsp Old Bay seasoning (or your favorite seafood seasoning)
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 cup all-purpose flour
– Vegetable oil for frying (about 2 cups, or enough for 1-inch depth)
– 1/2 cup mayonnaise for remoulade
– 2 tbsp pickle relish
– 1 tbsp Dijon mustard
– 1 tsp hot sauce (adjust to preference)
– 1 tsp lemon juice
– 1/2 tsp paprika
Instructions
1. Pat shrimp and crab meat completely dry with paper towels to ensure proper binding.
2. Finely chop the shrimp into small, uniform pieces using a sharp knife.
3. Combine chopped shrimp, crab meat, 1/2 cup panko, 1/4 cup mayonnaise, beaten egg, parsley, 1 tbsp lemon juice, Old Bay, garlic powder, and black pepper in a medium bowl.
4. Mix gently with a fork until just combined, being careful not to overwork the seafood mixture.
5. Cover the bowl with plastic wrap and refrigerate for 30 minutes to help the mixture firm up.
6. While mixture chills, prepare the remoulade by combining 1/2 cup mayonnaise, pickle relish, Dijon mustard, hot sauce, 1 tsp lemon juice, and paprika in a small bowl.
7. Whisk the remoulade ingredients until smooth and well incorporated.
8. Refrigerate the remoulade sauce until ready to serve.
9. Set up a breading station with three shallow dishes: flour in the first, remaining beaten egg in the second, and 1 cup panko in the third.
10. Remove the chilled seafood mixture from refrigerator.
11. Using a 2-tablespoon cookie scoop or your hands, form the mixture into 12 equal-sized oval shapes.
12. Dredge each croquette first in flour, shaking off excess.
13. Dip the floured croquette into the beaten egg, allowing excess to drip off.
14. Coat thoroughly with panko breadcrumbs, pressing gently to adhere.
15. Place breaded croquettes on a parchment-lined baking sheet.
16. Pour vegetable oil into a heavy-bottomed pot to reach 1-inch depth.
17. Heat oil over medium-high heat until it reaches 350°F on a deep-fry thermometer.
18. Carefully place 4-5 croquettes into the hot oil using tongs or a slotted spoon.
19. Fry for 3-4 minutes, turning once, until golden brown and crispy.
20. Remove croquettes from oil and drain on a wire rack set over a baking sheet.
21. Repeat frying process with remaining croquettes, maintaining oil temperature at 350°F.
22. Serve immediately with chilled remoulade sauce.
When you bite into these croquettes, the satisfying crunch gives way to tender, flavorful seafood with just the right amount of seasoning. The creamy remoulade provides a tangy counterpoint that enhances the sweet shrimp and crab. For a complete meal, serve them alongside a crisp green salad or as sliders on toasted brioche buns with extra remoulade.
Vegan Lentil and Walnut Croquettes
Earthy and satisfying, these vegan croquettes come together with simple pantry staples. They’re packed with protein and perfect for meal prep. You’ll love their crispy exterior and tender interior.
Ingredients
– 1 cup brown lentils, rinsed (or green lentils)
– 3/4 cup walnuts, finely chopped (toast for deeper flavor)
– 1/2 cup breadcrumbs (panko works well)
– 1/4 cup finely chopped onion
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp soy sauce (or tamari for gluten-free)
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 4 tbsp vegetable oil for frying (enough to coat pan bottom)
Instructions
1. Place lentils in a medium saucepan and cover with 2 inches of water.
2. Bring lentils to a boil over high heat, then reduce to simmer for 20 minutes until tender but not mushy.
3. Drain lentils thoroughly and spread on a baking sheet to cool completely.
4. Heat a skillet over medium heat and toast walnuts for 3-4 minutes until fragrant, stirring constantly.
5. Combine cooled lentils, toasted walnuts, breadcrumbs, onion, olive oil, soy sauce, smoked paprika, garlic powder, and black pepper in a large bowl.
6. Mash the mixture with a potato masher until it holds together when pressed.
7. Divide mixture into 8 equal portions and shape each into 1-inch thick patties.
8. Heat vegetable oil in a large skillet over medium heat until shimmering (about 350°F).
9. Place patties in the hot oil without crowding and cook for 4-5 minutes until golden brown.
10. Flip croquettes carefully and cook another 4-5 minutes until crispy on both sides.
11. Transfer to a paper towel-lined plate to drain excess oil.
Mouthwateringly crispy outside with a hearty, meaty texture inside, these croquettes deliver deep umami flavor. Serve them tucked into pita pockets with tahini sauce or atop a salad for a complete meal. They also make excellent burger patties when shaped larger.
Beef and Chorizo Croquettes with Spicy Mayo
Grab these crispy bites for your next game day or party spread. Ground beef and chorizo combine for a flavorful filling, while spicy mayo adds a creamy kick. They’re easy to make ahead and fry up golden brown in minutes.
Ingredients
– 1/2 lb ground beef (80/20 works best for moisture)
– 1/2 lb raw chorizo, casings removed (or substitute with spicy Italian sausage)
– 1/4 cup finely chopped yellow onion (about 1/2 small onion)
– 2 cloves garlic, minced
– 1/2 cup all-purpose flour (plus extra for coating)
– 1 cup whole milk (or 2% if preferred)
– 2 tbsp unsalted butter
– 1/4 tsp smoked paprika (optional for extra depth)
– 1 large egg, beaten
– 1 cup panko breadcrumbs (for extra crunch)
– 1/2 cup mayonnaise
– 1 tbsp hot sauce (like Sriracha, adjust for heat)
– 1 tsp lime juice (fresh squeezed if possible)
– 2 cups vegetable oil (or any neutral oil with high smoke point)
– Salt to taste (start with 1/4 tsp)
Instructions
1. Heat a large skillet over medium-high heat and add the ground beef and chorizo, breaking them up with a wooden spoon.
2. Cook the meats for 6–8 minutes until browned and no pink remains, then drain excess fat using a slotted spoon.
3. Add the chopped onion and minced garlic to the skillet and sauté for 3–4 minutes until softened and fragrant.
4. Sprinkle in the 1/2 cup flour and stir continuously for 1 minute to cook out the raw flour taste.
5. Gradually pour in the whole milk while stirring to prevent lumps, and cook for 2–3 minutes until the mixture thickens.
6. Stir in the unsalted butter and smoked paprika until fully incorporated, then season with salt to taste.
7. Spread the mixture onto a baking sheet and refrigerate for 1 hour until firm enough to handle.
8. Use a tablespoon to scoop the chilled mixture and roll into 1-inch cylinders with lightly floured hands.
9. Dip each cylinder into the beaten egg, then coat evenly in the panko breadcrumbs, pressing gently to adhere.
10. Heat the vegetable oil in a deep pot to 350°F, using a thermometer for accuracy.
11. Fry the croquettes in batches for 2–3 minutes until golden brown and crispy, turning once halfway.
12. Transfer to a paper towel-lined plate to drain excess oil.
13. Whisk together the mayonnaise, hot sauce, and lime juice in a small bowl for the spicy mayo.
14. Serve the croquettes warm with the spicy mayo for dipping.
Ready to enjoy? The croquettes boast a crunchy exterior that gives way to a savory, spiced meat center. Pair them with a crisp salad or stuff into slider buns for a handheld twist—either way, the spicy mayo ties it all together with a zesty finish.
Broccoli and Cheddar Croquettes with Ranch Dressing
Melted cheddar and finely chopped broccoli come together in these crispy croquettes. They’re perfect for using up leftover steamed broccoli. Serve them hot with cool ranch dressing for dipping.
Ingredients
– 2 cups finely chopped steamed broccoli (cooled completely)
– 1 ½ cups shredded sharp cheddar cheese
– ¾ cup panko breadcrumbs, divided
– ¼ cup all-purpose flour
– 2 large eggs, lightly beaten
– ½ tsp garlic powder
– ½ tsp onion powder
– ½ tsp salt
– ¼ tsp black pepper
– ¾ cup vegetable oil (or any neutral high-heat oil)
– ½ cup ranch dressing (store-bought or homemade)
Instructions
1. Combine broccoli, cheddar, ¼ cup panko, flour, eggs, garlic powder, onion powder, salt, and pepper in a large bowl.
2. Mix until the ingredients hold together when pressed. Tip: If the mixture feels too wet, add 1 more tablespoon of flour.
3. Place remaining ½ cup panko in a shallow dish.
4. Scoop 2 tablespoons of mixture and shape into a tight 2-inch cylinder.
5. Roll each cylinder in panko until fully coated.
6. Arrange coated croquettes on a parchment-lined baking sheet.
7. Refrigerate for 20 minutes to help them hold shape during frying.
8. Heat oil in a heavy skillet over medium heat to 350°F. Tip: Test oil readiness by dropping in a breadcrumb—it should sizzle immediately.
9. Carefully place 4-5 croquettes in hot oil without crowding.
10. Fry for 3-4 minutes, turning occasionally, until golden brown on all sides.
11. Remove with a slotted spoon and drain on a paper towel-lined plate.
12. Repeat with remaining croquettes, maintaining oil temperature at 350°F.
13. Serve immediately with ranch dressing for dipping. Tip: For extra crispness, keep finished croquettes in a 200°F oven while frying batches.
Fresh from the fryer, these croquettes have a shatteringly crisp exterior that gives way to a tender, cheesy interior. The sharp cheddar and mild broccoli create a balanced flavor that pairs perfectly with the cool, herby ranch. Try serving them alongside a crisp green salad or tucked into slider buns for a fun twist.
Curried Chickpea and Potato Croquettes
These curried chickpea and potato croquettes transform pantry staples into crispy, flavor-packed bites. They’re perfect for meal prep or impromptu appetizers when you want something satisfying without the fuss. The golden-brown exterior gives way to a warmly spiced, tender interior that’s equally good dipped in yogurt sauce or tucked into pita bread.
Ingredients
– 2 cups mashed russet potatoes (about 2 medium potatoes, boiled and peeled)
– 1 (15 oz) can chickpeas, drained and rinsed
– 1/4 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1 tbsp curry powder (or garam masala for variation)
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup all-purpose flour (or chickpea flour for gluten-free)
– 1 large egg, beaten
– 1 cup panko breadcrumbs
– 1/2 cup vegetable oil (or any neutral oil with high smoke point)
Instructions
1. Place chickpeas in a large bowl and mash thoroughly with a potato masher until no whole beans remain.
2. Add mashed potatoes, onion, garlic, curry powder, cumin, salt, and pepper to the bowl.
3. Mix all ingredients until fully combined and the mixture holds together when pressed.
4. Shape the mixture into 12 equal-sized oval patties, about 2 inches long and 3/4-inch thick.
5. Place flour on a shallow plate and dredge each patty lightly on both sides.
6. Dip each floured patty into the beaten egg, coating completely.
7. Press each egg-coated patty into panko breadcrumbs until fully covered on all sides.
8. Heat vegetable oil in a large skillet over medium heat until it reaches 350°F.
9. Carefully place 4-6 croquettes in the hot oil without crowding the pan.
10. Fry for 3-4 minutes until the bottom is golden brown and crisp.
11. Flip each croquette using tongs and fry for another 3-4 minutes until evenly browned.
12. Transfer cooked croquettes to a paper towel-lined plate to drain excess oil.
13. Repeat frying process with remaining croquettes in batches.
What makes these croquettes special is the contrast between the crunchy panko coating and the soft, fragrant filling. They develop a beautiful crust that holds up well to dipping in cool yogurt sauce or spicy mango chutney. For a complete meal, serve them alongside a simple cucumber salad or stuff them into warm flatbread with fresh herbs.
Salmon and Dill Croquettes with Tzatziki
Salmon and dill croquettes are a quick, protein-packed meal that comes together in under 30 minutes. Serve them with cool tzatziki for a refreshing contrast to the crispy exterior. They’re perfect for weeknight dinners or elegant enough for guests.
Ingredients
– 1 lb canned salmon, drained (or fresh cooked salmon, flaked)
– 1/4 cup fresh dill, chopped (or 1 tbsp dried dill)
– 1/2 cup plain breadcrumbs (panko works for extra crunch)
– 1 large egg, beaten
– 2 tbsp mayonnaise (helps bind and add moisture)
– 1/4 cup red onion, finely diced
– 1 tsp lemon zest
– 1/2 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp salt
– 1/2 cup all-purpose flour
– 1/4 cup vegetable oil (or any neutral oil with high smoke point)
– 1 cup Greek yogurt
– 1/2 cup cucumber, grated and squeezed dry
– 1 tbsp fresh lemon juice
– 1 small garlic clove, minced
– 1 tbsp fresh mint, chopped (optional for extra freshness)
Instructions
1. In a large bowl, combine drained salmon, chopped dill, breadcrumbs, beaten egg, mayonnaise, diced red onion, lemon zest, garlic powder, black pepper, and salt.
2. Mix ingredients thoroughly until the mixture holds together when pressed. Tip: If the mixture feels too wet, add 1 more tablespoon of breadcrumbs.
3. Shape the salmon mixture into 8 equal patties, about 1/2-inch thick.
4. Place flour on a shallow plate and dredge each patty lightly on both sides.
5. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
6. Carefully place croquettes in the hot oil without crowding the pan, working in batches if needed.
7. Fry croquettes for 3-4 minutes per side until golden brown and crisp. Tip: Don’t flip more than once to ensure a crispy crust.
8. Transfer cooked croquettes to a paper towel-lined plate to drain excess oil.
9. In a small bowl, combine Greek yogurt, grated cucumber, lemon juice, minced garlic, and chopped mint for the tzatziki.
10. Stir tzatziki ingredients until fully incorporated. Tip: Let the tzatziki sit for 10 minutes to allow flavors to meld.
Flaky salmon and fresh dill create a tender interior that contrasts beautifully with the crunchy coating. The cool, garlicky tzatziki cuts through the richness, making each bite balanced. Try serving these croquettes over a bed of arugula or tucked into warm pita pockets for a complete meal.
Wild Mushroom and Truffle Oil Croquettes
Rich, earthy flavors come together in these crispy croquettes that deliver restaurant-quality taste with home kitchen ease. Ready these golden bites for your next gathering or elevate a simple weeknight meal. They’re surprisingly straightforward to make despite their gourmet appeal.
Ingredients
– 1 lb wild mushrooms, finely chopped (cremini or shiitake work well)
– 2 tbsp unsalted butter
– 1 small yellow onion, finely diced
– 2 garlic cloves, minced
– 1/4 cup all-purpose flour
– 1 cup whole milk, warmed
– 1/4 cup grated Parmesan cheese
– 1 tbsp truffle oil
– 1/4 cup fresh parsley, chopped
– 1 cup panko breadcrumbs
– 2 large eggs, beaten
– 1 cup vegetable oil for frying (or any neutral high-heat oil)
– 1 tsp kosher salt
– 1/2 tsp black pepper
Instructions
1. Heat butter in a large skillet over medium heat until melted and foamy.
2. Add diced onion and cook for 4-5 minutes until translucent and soft.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add chopped mushrooms and cook for 8-10 minutes until all liquid evaporates and mushrooms brown.
5. Sprinkle flour over mushroom mixture and cook for 2 minutes while stirring constantly.
6. Gradually pour in warm milk while whisking to prevent lumps from forming.
7. Cook mixture for 3-4 minutes until thick and pulling away from pan sides.
8. Remove skillet from heat and stir in Parmesan cheese until melted.
9. Mix in truffle oil, chopped parsley, salt, and pepper until fully combined.
10. Spread mixture on a baking sheet and refrigerate for 1 hour until firm enough to handle.
11. Use a tablespoon to scoop chilled mixture and roll into 1-inch cylinders.
12. Dip each cylinder first in beaten eggs, then coat thoroughly in panko breadcrumbs.
13. Heat vegetable oil in a deep pot to 350°F using a thermometer for accuracy.
14. Fry croquettes in batches for 2-3 minutes until golden brown and crispy.
15. Remove with a slotted spoon and drain on paper towels.
Perfectly crisp exteriors give way to creamy, umami-rich centers that showcase the wild mushrooms’ earthy depth. The truffle oil adds an elegant finish without overpowering. Serve these warm with a garlic aioli dip or alongside a simple green salad for contrast.
Pulled Pork and BBQ Sauce Croquettes
Oozing with smoky flavor, these croquettes transform leftover pulled pork into crispy, handheld delights. Shredded pork gets coated in tangy barbecue sauce and enveloped in a golden breadcrumb crust. They’re perfect for game day snacks or creative weeknight dinners.
Ingredients
– 2 cups cooked pulled pork, shredded
– 1/2 cup barbecue sauce, plus extra for serving
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 1/2 cups panko breadcrumbs
– 1/2 tsp smoked paprika
– 1/4 tsp garlic powder
– Vegetable oil for frying, about 2 cups
– Salt to season
Instructions
1. Combine shredded pulled pork with 1/2 cup barbecue sauce in a medium bowl until evenly coated.
2. Use a 2-tablespoon cookie scoop to portion the pork mixture, then roll into compact cylinders with your hands.
3. Place 1 cup all-purpose flour in a shallow dish, adding 1/2 teaspoon salt for seasoning.
4. Beat 2 large eggs in a second shallow dish until uniform in color.
5. Mix 1 1/2 cups panko breadcrumbs with 1/2 teaspoon smoked paprika and 1/4 teaspoon garlic powder in a third dish.
6. Dredge each pork cylinder in flour, shaking off excess coating.
7. Dip floured croquettes into beaten eggs, allowing excess to drip off.
8. Press croquettes firmly into seasoned panko mixture, ensuring complete breadcrumb coverage.
9. Heat 2 cups vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer for accuracy.
10. Fry croquettes in batches of 4-5 for 3-4 minutes until deep golden brown, maintaining oil temperature.
11. Remove croquettes with a slotted spoon and drain on a wire rack set over a baking sheet.
12. Let croquettes rest for 2 minutes before serving to allow filling to set.
Zesty and satisfying, these croquettes deliver a crunchy exterior that gives way to tender, saucy pork inside. Serve them with extra barbecue sauce for dipping or slice them over a bed of coleslaw for a complete meal. The contrast between the crispy shell and juicy filling makes each bite irresistible.
Quinoa and Kale Croquettes with Avocado Cream
These quinoa and kale croquettes deliver crispy texture with minimal effort. They’re perfect for a quick lunch or appetizer, and the avocado cream adds a cool, creamy contrast. Try them with a squeeze of lime for extra brightness.
Ingredients
– 2 cups cooked quinoa, cooled completely
– 1 cup finely chopped kale, stems removed
– 1/4 cup grated Parmesan cheese
– 1 large egg, lightly beaten
– 1/4 cup all-purpose flour
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 cup olive oil, or any neutral oil with high smoke point
– 1 ripe avocado, pitted and scooped
– 1/4 cup plain Greek yogurt
– 1 tbsp lime juice, fresh preferred
– 1 tbsp chopped fresh cilantro, optional for garnish
Instructions
1. Combine quinoa, kale, Parmesan, egg, flour, garlic powder, and black pepper in a large bowl.2. Mix until the ingredients hold together when pressed.3. Shape the mixture into 12 equal patties, about 1/2-inch thick.4. Heat olive oil in a large skillet over medium heat until it shimmers.5. Place croquettes in the skillet without crowding, working in batches if needed.6. Cook for 4–5 minutes until the bottoms are golden brown and crisp.7. Flip each croquette carefully using a spatula.8. Cook for another 4–5 minutes until the second side is golden and the interior is heated through.9. Transfer cooked croquettes to a paper towel-lined plate to drain excess oil.10. Mash avocado in a small bowl until smooth.11. Stir in Greek yogurt and lime juice until fully combined.12. Season the avocado cream with a pinch of salt if desired.13. Serve croquettes warm with avocado cream drizzled or dolloped on top.Just out of the pan, these croquettes have a satisfying crunch that gives way to a tender, quinoa-packed center. The avocado cream is tangy and rich, balancing the earthy kale and savory Parmesan. For a fun twist, stack them with sliced tomatoes or serve alongside a simple green salad.
Eggplant and Parmesan Croquettes with Tomato Basil Sauce
Crispy on the outside, creamy inside, these eggplant croquettes deliver restaurant-quality flavor with simple ingredients. You’ll love how the savory Parmesan and tender eggplant pair with the bright tomato basil sauce. Perfect for appetizers or a light meal, they come together faster than you’d expect.
Ingredients
– 2 large eggplants (about 2 lbs total), peeled and diced
– 1 cup grated Parmesan cheese, plus extra for serving
– 1 cup Italian-seasoned breadcrumbs
– 2 large eggs, lightly beaten
– 3 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped, plus whole leaves for garnish
– 1/4 cup olive oil, or any neutral oil for frying
– 1 (28 oz) can crushed tomatoes
– 1 tsp salt
– 1/2 tsp black pepper
– Vegetable oil for frying, about 2 cups
Instructions
1. Preheat your oven to 400°F.
2. Place diced eggplant on a baking sheet lined with parchment paper.
3. Roast eggplant for 25 minutes until tender and lightly browned.
4. Transfer roasted eggplant to a large bowl and mash with a fork until smooth.
5. Add Parmesan cheese, breadcrumbs, eggs, minced garlic, chopped basil, salt, and pepper to the bowl.
6. Mix all ingredients until fully combined.
7. Cover the mixture and refrigerate for 30 minutes to firm up.
8. While mixture chills, heat 2 tablespoons olive oil in a saucepan over medium heat.
9. Add crushed tomatoes to the saucepan.
10. Simmer sauce for 15 minutes, stirring occasionally.
11. Stir remaining chopped basil into the tomato sauce.
12. Remove eggplant mixture from refrigerator.
13. Shape mixture into 2-inch oval croquettes using your hands.
14. Heat vegetable oil in a deep skillet to 350°F.
15. Fry croquettes in batches for 3-4 minutes until golden brown.
16. Drain croquettes on paper towels.
17. Serve croquettes immediately with warm tomato basil sauce.
18. Garnish with extra Parmesan cheese and fresh basil leaves.
You’ll notice the crispy exterior gives way to a surprisingly creamy center that melts in your mouth. The tangy tomato sauce cuts through the richness beautifully, making these perfect for dipping. Try serving them over a bed of arugula for a complete meal that feels both rustic and refined.
Apple and Brie Croquettes with Honey Drizzle
Zesty fall flavors come together in these crispy, creamy croquettes. Golden breadcrumb coating gives way to melted brie and tender apple filling. Drizzled honey adds the perfect sweet finish.
Ingredients
– 2 large apples, peeled and finely diced (Granny Smith recommended for tartness)
– 8 oz brie cheese, rind removed and cubed
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1½ cups panko breadcrumbs
– 4 cups vegetable oil for frying (or any neutral high-heat oil)
– ¼ cup honey for drizzling
– ½ tsp salt
– ¼ tsp black pepper
Instructions
1. Combine diced apples, cubed brie, salt, and pepper in a medium bowl.
2. Place flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third dish.
3. Scoop 2 tablespoons of apple-brie mixture and form into compact oval shapes with your hands.
4. Dredge each croquette in flour, shaking off excess coating completely.
5. Dip floured croquettes in beaten egg, ensuring full coverage.
6. Roll egg-coated croquettes in panko breadcrumbs, pressing gently to adhere.
7. Heat vegetable oil in a heavy pot to 350°F, using a deep-fry thermometer for accuracy.
8. Fry croquettes in batches of 4 for 3-4 minutes until deep golden brown, turning occasionally.
9. Remove croquettes with a slotted spoon and drain on paper towels for 2 minutes.
10. Drizzle warm croquettes generously with honey before serving.
Surprisingly creamy centers contrast beautifully with the shatteringly crisp exterior. The melted brie creates luxurious pockets that pair wonderfully with the sweet apples. Serve immediately alongside a crisp green salad or as an elegant appetizer for holiday gatherings.
Summary
Gather your ingredients and get ready to impress! These 20 crispy croquette recipes offer delicious options for any occasion, from casual dinners to special celebrations. We hope you find some new favorites to try in your kitchen. Don’t forget to leave a comment sharing which recipes you loved most and pin this article to your Pinterest boards to save for later!
