20 Delicious Croquette Recipes for Every Occasion

Bite into the crispy, creamy goodness of croquettes, the ultimate comfort food that’s perfect for any occasion! Whether you’re whipping up a quick weeknight dinner or hosting a festive gathering, our roundup of 20 delicious croquette recipes has something for everyone. From classic flavors to creative twists, these bite-sized delights are sure to impress. Keep reading to discover your next favorite recipe!

Classic Potato Croquettes

Zesty and comforting, classic potato croquettes are the perfect bite-sized treat for any occasion. You’ll love how crispy they are on the outside, yet so fluffy inside.

Ingredients

• 2 cups mashed potatoes (cooled, for easier handling)
• 1/2 cup all-purpose flour (for coating, or as needed)
• 1 large egg (beaten, helps bind the croquettes)
• 1/2 cup breadcrumbs (panko works great for extra crunch)
• 1/4 cup grated Parmesan cheese (adds a nice flavor kick)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• Vegetable oil for frying (or any neutral oil with high smoke point)

Instructions

1. In a large bowl, mix the cooled mashed potatoes with Parmesan cheese, salt, and pepper until well combined.
2. Shape the mixture into small cylinders or balls, about 2 inches long and 1 inch in diameter.
3. Set up a breading station: place flour, beaten egg, and breadcrumbs in three separate shallow dishes.
4. Roll each croquette in flour, then dip in egg, and finally coat with breadcrumbs. Tip: For extra crispiness, double coat by repeating the egg and breadcrumb steps.
5. Heat oil in a deep fryer or large skillet to 350°F. Use a thermometer to ensure accuracy.
6. Fry the croquettes in batches, avoiding overcrowding, until golden brown, about 2-3 minutes per side. Tip: Keep an eye on the color to prevent burning.
7. Remove with a slotted spoon and drain on paper towels. Tip: Let them rest for a minute to crisp up further.

Yum! These croquettes are irresistibly crispy with a tender, flavorful center. Serve them with a side of spicy aioli or marinara sauce for dipping, or pile them high as a fun appetizer at your next gathering.

Cheesy Ham and Cheese Croquettes

Alright, you’re in for a treat with these cheesy ham and cheese croquettes. They’re the perfect blend of crispy on the outside and gooey on the inside, making them an irresistible snack or side dish.

Ingredients

• 2 cups mashed potatoes (leftovers work great!)
• 1 cup diced ham (pre-cooked, for convenience)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1 egg (beaten, for binding)
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper (adjust to taste)
• Oil for frying (enough to cover the bottom of your pan)

Instructions

1. In a large bowl, mix the mashed potatoes, diced ham, and shredded cheddar cheese until well combined. Season with salt and pepper to taste.
2. Shape the mixture into small logs or balls, about the size of a golf ball. Tip: Wet your hands slightly to prevent sticking.
3. Dip each croquette into the beaten egg, then roll in breadcrumbs until fully coated. Tip: For extra crispiness, double coat by repeating the egg and breadcrumb steps.
4. Heat olive oil in a pan over medium heat (350°F if using a thermometer). Fry the croquettes in batches, turning occasionally, until golden brown on all sides, about 3-4 minutes total. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Remove the croquettes and drain on a paper towel-lined plate to remove excess oil.

Out of the fryer, these croquettes are golden, crispy, and oozing with cheesy goodness. Serve them hot with a side of ranch or honey mustard for dipping, or toss them into a lunchbox for a tasty surprise.

Spinach and Ricotta Croquettes

Got a bunch of spinach sitting in your fridge and not sure what to do with it? These Spinach and Ricotta Croquettes are your answer. They’re crispy on the outside, creamy on the inside, and packed with flavor.

Ingredients

• 2 cups fresh spinach, finely chopped (packed tight)
• 1 cup ricotta cheese (whole milk for creaminess)
• 1/2 cup grated Parmesan cheese (freshly grated tastes best)
• 1 large egg (helps bind everything together)
• 1/2 cup breadcrumbs (plus extra for coating)
• 1 clove garlic, minced (or 1/2 tsp garlic powder)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground if possible)
• Oil for frying (vegetable or any neutral oil)

Instructions

1. In a large bowl, mix together the spinach, ricotta, Parmesan, egg, breadcrumbs, garlic, salt, and pepper until well combined.
2. Shape the mixture into small balls, about 1.5 inches in diameter. Tip: Wet your hands slightly to prevent sticking.
3. Roll each ball in extra breadcrumbs until fully coated. This ensures a crispy exterior.
4. Heat oil in a deep pan over medium heat to 350°F. Use a thermometer for accuracy.
5. Fry the croquettes in batches, turning occasionally, until golden brown all over, about 3-4 minutes. Tip: Don’t overcrowd the pan to maintain oil temperature.
6. Remove with a slotted spoon and drain on paper towels. Tip: Keep them warm in the oven at 200°F if frying in batches.

Mmm, these croquettes are a delightful mix of textures and flavors. Serve them with a side of marinara sauce for dipping or atop a fresh salad for a light meal.

Spicy Chicken Croquettes

Unbelievably crispy on the outside and packed with a kick of heat, these Spicy Chicken Croquettes are your next go-to snack or appetizer. Perfect for when you’re craving something crunchy and flavorful without spending hours in the kitchen.

Ingredients

• 2 cups cooked chicken, shredded (leftover rotisserie chicken works great)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
• 1 tbsp hot sauce (adjust to taste)
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten (for binding)
• 1 cup vegetable oil (or any neutral oil for frying)

Instructions

1. In a large bowl, mix the shredded chicken, breadcrumbs, mayonnaise, hot sauce, garlic powder, salt, and pepper until well combined.
2. Shape the mixture into small, even-sized balls or cylinders, about 2 inches in size.
3. Dip each croquette into the beaten egg, ensuring it’s fully coated, then roll in additional breadcrumbs for extra crunch.
4. Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F. Use a thermometer for accuracy.
5. Fry the croquettes in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. Avoid overcrowding the pan.
6. Remove with a slotted spoon and drain on paper towels to absorb excess oil.

Zesty and satisfying, these croquettes boast a perfect balance of spice and crunch. Serve them with a cooling dip like ranch or blue cheese to complement the heat, or toss them in a salad for an unexpected twist.

Seafood Croquettes with Shrimp and Cod

Feeling like whipping up something deliciously crispy and packed with ocean flavors? These seafood croquettes combine tender shrimp and flaky cod into golden, bite-sized delights that are perfect for any occasion.

Ingredients

• 1 cup cooked shrimp, finely chopped (fresh or thawed frozen)
• 1 cup cooked cod, flaked (ensure no bones)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
• 1 egg, beaten (helps bind the mixture)
• 2 tbsp fresh parsley, chopped (cilantro works too)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1/2 tsp garlic powder (or minced fresh garlic)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 cup vegetable oil for frying (or any neutral oil)

Instructions

1. In a large bowl, mix the shrimp, cod, breadcrumbs, mayonnaise, egg, parsley, lemon juice, garlic powder, salt, and pepper until well combined.
2. Shape the mixture into small patties or balls, about 2 inches in diameter. Tip: Wet your hands slightly to prevent sticking.
3. Heat the oil in a deep skillet over medium heat until it reaches 350°F. Use a thermometer for accuracy.
4. Fry the croquettes in batches, turning once, until golden brown on both sides, about 3-4 minutes total. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Transfer to a paper towel-lined plate to drain excess oil. Tip: Keep cooked croquettes warm in a low oven while frying the rest.

How satisfying are these croquettes? The outside is irresistibly crispy, while the inside stays moist and flavorful. Serve them with a squeeze of lemon or a dollop of aioli for an extra zing at your next gathering.

Sweet Potato and Black Bean Croquettes

Alright, you’re in for a treat with these Sweet Potato and Black Bean Croquettes. They’re the perfect blend of sweet and savory, packed with nutrients, and just downright delicious. Plus, they’re super versatile—great as a snack, side, or even a main dish.

Ingredients

• 2 cups mashed sweet potatoes (about 2 medium, baked until tender)
• 1 cup black beans, rinsed and drained (canned works fine)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1/4 cup finely chopped onion (red adds a nice color)
• 1 tsp cumin (smoked for depth)
• 1/2 tsp garlic powder (or fresh minced for more punch)
• 1/4 tsp salt (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1 egg, beaten (for binding)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the mashed sweet potatoes, black beans, breadcrumbs, onion, cumin, garlic powder, and salt. Mix until well incorporated.
3. Shape the mixture into small patties or logs, about 2 inches in size. Tip: Wet your hands slightly to prevent sticking.
4. Dip each croquette into the beaten egg, then roll in additional breadcrumbs for extra crispiness.
5. Heat olive oil in a skillet over medium heat. Cook the croquettes for 2-3 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure even browning.
6. Transfer the croquettes to the prepared baking sheet and bake for 10 minutes to set the center. Tip: This step ensures they’re crispy outside and tender inside.

Let these croquettes cool for a few minutes before serving. They’re wonderfully crispy on the outside with a soft, flavorful center. Try serving them with a spicy aioli or over a bed of greens for a light meal. Lately, I’ve been loving them with a drizzle of honey for a sweet contrast.

Beef and Mushroom Croquettes

Oh, you’re going to love these Beef and Mushroom Croquettes. They’re crispy on the outside, tender on the inside, and packed with umami flavors that make them irresistible. Perfect for a cozy night in or as a fancy appetizer when you’re feeling extra.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 1 cup finely chopped mushrooms (cremini or button work great)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1/4 cup grated Parmesan cheese (freshly grated tastes best)
• 1 large egg (beaten, for binding)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• Oil for frying (enough to cover the bottom of your pan)

Instructions

1. In a large bowl, mix the ground beef, chopped mushrooms, breadcrumbs, Parmesan cheese, beaten egg, olive oil, garlic powder, salt, and black pepper until well combined.
2. Shape the mixture into small, even-sized balls, then flatten slightly into patties. Tip: Wet your hands to prevent sticking.
3. Heat oil in a large skillet over medium heat (350°F if you’re using a thermometer). You’ll know it’s ready when a breadcrumb sizzles upon contact.
4. Fry the croquettes in batches, about 3-4 minutes per side, until golden brown and crispy. Don’t overcrowd the pan to ensure even cooking.
5. Transfer to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven if frying in batches.
6. Serve hot. Tip: A dollop of aioli or a squeeze of lemon juice can elevate the flavors.

Just imagine biting into these croquettes—crunchy exterior giving way to a savory, meaty center. They’re fantastic on their own or tucked into a soft bun with some greens for a quick sandwich. Either way, they’re bound to disappear fast.

Vegetarian Lentil Croquettes

These vegetarian lentil croquettes are your next favorite snack or meal. They’re packed with flavor, easy to make, and perfect for any time you’re craving something hearty yet healthy.

Ingredients

• 1 cup dried lentils (soaked overnight for best texture)
• 1/2 cup breadcrumbs (or almond flour for gluten-free)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp cumin (or any spice you love)
• 1/2 tsp salt (adjust to taste)
• 1/4 cup olive oil (or any neutral oil)
• 1 egg, beaten (or flax egg for vegan)

Instructions

1. Drain the soaked lentils and blend them in a food processor until slightly chunky.
2. In a large bowl, mix the blended lentils with breadcrumbs, onion, garlic, cumin, and salt.
3. Add the beaten egg to the mixture and stir until everything is well combined. Tip: The mixture should be sticky but hold together when pressed.
4. Shape the mixture into small patties or balls, about 2 inches in diameter.
5. Heat olive oil in a skillet over medium heat (350°F). Tip: Test the oil by dropping a small piece of the mixture in; if it sizzles, it’s ready.
6. Fry the croquettes in batches for 3-4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
7. Transfer the cooked croquettes to a paper towel-lined plate to drain any excess oil.

Mmm, these croquettes are crispy on the outside, soft and flavorful on the inside. Serve them with a creamy yogurt dip or tuck them into a pita with some fresh veggies for a satisfying meal.

Corn and Cheddar Croquettes

Back in the day, my grandma used to whip up these golden, crispy bites that were the highlight of every family gathering. Now, I’m sharing her secret recipe for Corn and Cheddar Croquettes with you—because everyone deserves a bite of this cheesy, crunchy goodness.

Ingredients

• 2 cups corn kernels (fresh or frozen, thawed)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup all-purpose flour (for binding)
• 1/4 cup milk (whole milk works best)
• 1 large egg (beaten, for coating)
• 1 cup breadcrumbs (panko for extra crunch)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• Oil for frying (vegetable or canola, enough to fill 2 inches in a pan)

Instructions

1. In a large bowl, mix corn, cheddar cheese, flour, milk, salt, and pepper until well combined. Tip: The mixture should be sticky but hold together when pressed.
2. Shape the mixture into small logs or balls, about 2 inches in size. Tip: Wet your hands slightly to prevent sticking.
3. Dip each croquette into the beaten egg, then roll in breadcrumbs until fully coated. Tip: For extra crispiness, double coat by repeating the egg and breadcrumb steps.
4. Heat oil in a deep pan to 350°F over medium heat. Use a thermometer for accuracy.
5. Fry the croquettes in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes. Tip: Avoid overcrowding the pan to ensure even cooking.
6. Remove with a slotted spoon and drain on paper towels. Serve hot.

Perfectly crispy on the outside with a melt-in-your-mouth cheesy center, these croquettes are a hit at any party. Try serving them with a spicy aioli or sweet chili sauce for an extra kick.

Thai-Inspired Curry Croquettes

Kick off your culinary adventure with these Thai-Inspired Curry Croquettes, a perfect blend of crispy exterior and creamy, flavorful interior that’ll transport your taste buds straight to the streets of Bangkok. You’ll love how easy they are to make, yet they pack a punch of flavor that’s sure to impress.

Ingredients

• 2 cups mashed potatoes (leftovers work great!)
• 1 cup cooked chicken, shredded (or tofu for a vegetarian twist)
• 2 tbsp red curry paste (adjust to taste)
• 1/2 cup coconut milk (shake the can well before opening)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1 egg, beaten (for binding)
• Oil for frying (vegetable or any neutral oil)

Instructions

1. In a large bowl, mix mashed potatoes, shredded chicken, red curry paste, and coconut milk until well combined. Tip: The mixture should be moist but hold its shape when formed.
2. Shape the mixture into small patties or balls, about 2 inches in diameter. Tip: Wet your hands slightly to prevent sticking.
3. Dip each croquette into the beaten egg, then coat evenly with breadcrumbs. Tip: For extra crispiness, double coat by repeating the egg and breadcrumb steps.
4. Heat oil in a deep pan to 350°F. Fry the croquettes in batches until golden brown, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Remove with a slotted spoon and drain on paper towels.

Perfectly crispy on the outside with a soft, aromatic curry center, these croquettes are a delight. Serve them with a side of sweet chili sauce for dipping or atop a fresh salad for a light meal.

Japanese Korokke with Ground Pork

So you’re craving something crispy, savory, and a little bit indulgent, right? Japanese Korokke with ground pork is your answer. It’s like a croquette but with a Japanese twist, packed with flavor and perfect for any meal.

Ingredients

• 1 lb ground pork (look for a fatty cut for more flavor)
• 2 large potatoes, peeled and diced (Yukon Gold works great)
• 1 small onion, finely chopped (sauté until translucent for sweetness)
• 1/2 cup panko breadcrumbs (for that extra crunch)
• 1 egg, beaten (helps bind everything together)
• 1/2 cup all-purpose flour (for dredging)
• 1 cup vegetable oil (or any neutral oil for frying)
• Salt and pepper to taste (start with 1/2 tsp salt, adjust as needed)

Instructions

1. Boil the diced potatoes in salted water until tender, about 15 minutes. Drain well.
2. While the potatoes are boiling, sauté the chopped onion in a pan over medium heat until translucent, about 5 minutes. Add the ground pork, breaking it apart, and cook until no longer pink, about 8 minutes. Season with salt and pepper.
3. Mash the drained potatoes in a large bowl. Mix in the cooked pork and onions until well combined. Let the mixture cool slightly.
4. Shape the mixture into small patties or cylinders, about 2 inches in size. Dip each into flour, then beaten egg, and finally coat with panko breadcrumbs.
5. Heat the vegetable oil in a deep pan to 350°F. Fry the korokke in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

You’ll love the contrast between the crispy exterior and the soft, flavorful filling inside. Serve these korokke with tonkatsu sauce or a simple side of shredded cabbage for a refreshing crunch.

Smoked Salmon and Dill Croquettes

Let’s talk about these smoked salmon and dill croquettes—they’re crispy on the outside, tender inside, and packed with flavor. Perfect for brunch or a fancy snack, you’ll love how easy they are to make.

Ingredients

• 1 cup smoked salmon, finely chopped (or flaked canned salmon for a budget option)
• 2 tbsp fresh dill, chopped (dried works in a pinch, use 2 tsp)
• 1/2 cup mashed potatoes, cooled (leftovers are great here)
• 1/4 cup all-purpose flour (for binding)
• 1 egg, beaten (helps hold everything together)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 2 tbsp olive oil (or any neutral oil for frying)
• Salt and pepper, to taste (go easy, the salmon’s already salty)

Instructions

1. In a large bowl, mix the smoked salmon, dill, mashed potatoes, flour, and egg until well combined. Tip: If the mixture feels too wet, add a bit more flour.
2. Shape the mixture into small patties, about 2 inches in diameter. Tip: Wet your hands to prevent sticking.
3. Coat each patty evenly with breadcrumbs, pressing lightly to adhere. Tip: For extra crispiness, double coat by dipping back into egg and breadcrumbs.
4. Heat olive oil in a skillet over medium heat (350°F if you’re using a thermometer).
5. Fry the croquettes for 3-4 minutes per side, or until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Transfer to a paper towel-lined plate to drain any excess oil.

Ready to serve? These croquettes are delightfully crispy with a soft, flavorful center. Try them with a dollop of sour cream or a squeeze of lemon for an extra zing.

Chorizo and Potato Croquettes

Zesty and satisfying, these Chorizo and Potato Croquettes are your next go-to snack or appetizer. Perfect for when you’re craving something crispy on the outside and creamy on the inside.

Ingredients

• 1 lb chorizo, casings removed (spicy or mild, your choice)
• 2 cups mashed potatoes, cooled (leftovers work great)
• 1/2 cup all-purpose flour (for dredging)
• 2 eggs, beaten (helps the breadcrumbs stick)
• 1 cup breadcrumbs (panko for extra crunch)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• Vegetable oil for frying (or any neutral oil)

Instructions

1. In a large bowl, mix the chorizo and mashed potatoes until well combined. Tip: Make sure the mixture is cool to prevent it from falling apart.
2. Shape the mixture into small logs or balls, about 2 inches in size. Tip: Wet your hands slightly to prevent sticking.
3. Set up a breading station with three shallow dishes: flour, beaten eggs, and breadcrumbs.
4. Dredge each croquette in flour, then dip in the egg, and finally coat with breadcrumbs. Tip: Press the breadcrumbs gently to ensure they adhere well.
5. Heat oil in a deep skillet to 350°F over medium heat. Use a thermometer for accuracy.
6. Fry the croquettes in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes. Don’t overcrowd the pan.
7. Transfer to a paper towel-lined plate to drain excess oil.

Velvety inside with a crispy golden shell, these croquettes are a flavor bomb. Serve them with a side of aioli or spicy ketchup for dipping, or crumble them over a salad for an unexpected twist.

Goat Cheese and Herb Croquettes

Ever find yourself staring at your fridge, wondering how to turn that leftover goat cheese into something spectacular? These goat cheese and herb croquettes are your answer—crispy on the outside, creamy inside, and packed with fresh flavors.

Ingredients

• 1 cup goat cheese, softened (room temp blends easier)
• 1/4 cup mixed fresh herbs, finely chopped (think parsley, chives, and dill)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1 egg, beaten (helps bind everything together)
• 2 tbsp olive oil (or any neutral oil for frying)
• Salt and pepper (adjust to taste)

Instructions

1. In a bowl, mix the softened goat cheese and chopped herbs until well combined. Season with salt and pepper.
2. Shape the mixture into small balls, about 1 inch in diameter. Chill in the fridge for 15 minutes to firm up.
3. Dip each ball into the beaten egg, then roll in breadcrumbs until fully coated. Tip: Use one hand for wet ingredients and the other for dry to avoid clumping.
4. Heat olive oil in a pan over medium heat (350°F if using a thermometer). Fry the croquettes in batches, turning occasionally, until golden brown all over, about 3-4 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Transfer to a paper towel-lined plate to drain any excess oil. Tip: Let them sit for a minute before serving to avoid burning your mouth.

Golden and crispy, these croquettes offer a delightful contrast of textures. Serve them with a drizzle of honey for a sweet and savory twist or atop a fresh salad for a light meal.

Buffalo Chicken Croquettes

Zesty and packed with flavor, these Buffalo Chicken Croquettes are your next go-to snack for game day or any day you’re craving something spicy and satisfying. You’ll love how the crispy exterior gives way to a creamy, cheesy center with just the right kick of heat.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie works great)
• 1/2 cup hot sauce (Frank’s RedHot recommended)
• 1/4 cup butter, melted (unsalted for better control)
• 1/2 cup blue cheese, crumbled (or ranch dressing for a milder taste)
• 1 cup all-purpose flour (for coating, plus 2 tbsp for the mixture)
• 2 eggs, beaten (large, for binding)
• 1 cup breadcrumbs (panko for extra crunch)
• 1/2 tsp garlic powder (adjust to taste)
• Oil for frying (vegetable or canola, enough to fill 2 inches in a pan)

Instructions

1. In a large bowl, mix the shredded chicken, hot sauce, melted butter, blue cheese, and 2 tbsp flour until well combined. Tip: Let the mixture chill in the fridge for 30 minutes to make shaping easier.
2. Shape the mixture into small logs or balls, about 2 inches in size. Tip: Wet your hands slightly to prevent sticking.
3. Set up a breading station with three shallow dishes: one with the remaining flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder.
4. Dredge each croquette in flour, then dip in egg, and finally coat with breadcrumbs. Tip: Press the breadcrumbs gently to ensure they adhere well.
5. Heat oil in a deep pan to 375°F. Fry the croquettes in batches until golden brown, about 2-3 minutes per side. Tip: Don’t overcrowd the pan to maintain oil temperature.
6. Remove with a slotted spoon and drain on paper towels.

Light and crispy on the outside, these croquettes are irresistibly tender inside with a bold buffalo flavor. Serve them with extra hot sauce and a side of celery sticks for the ultimate spicy-savory experience.

Sweet Plantain Croquettes

Unbelievably delicious and easy to make, these Sweet Plantain Croquettes are the perfect treat for any time of day. You’ll love the crispy outside and soft, sweet inside that makes them irresistible.

Ingredients

• 2 ripe plantains (black skin is best for sweetness)
• 1/2 cup breadcrumbs (or panko for extra crunch)
• 1 egg, beaten (helps bind the croquettes)
• 1/4 cup all-purpose flour (for coating)
• 1/2 tsp salt (adjust to taste)
• Oil for frying (vegetable or any neutral oil)

Instructions

1. Peel the plantains and cut them into 1-inch chunks.
2. Boil the plantain chunks in water for 10 minutes, or until they’re soft enough to mash.
3. Drain the plantains and mash them in a bowl until smooth. Let them cool for 5 minutes.
4. Shape the mashed plantains into small cylinders or balls, about 2 inches long.
5. Dip each croquette into the flour, then the beaten egg, and finally coat with breadcrumbs.
6. Heat oil in a deep pan to 350°F. Fry the croquettes in batches until golden brown, about 2-3 minutes per side.
7. Remove with a slotted spoon and drain on paper towels.

Very satisfying with their crispy exterior and melt-in-your-mouth center, these croquettes are fantastic on their own or with a drizzle of honey for extra sweetness. Try serving them alongside a scoop of vanilla ice cream for a delightful contrast.

Quinoa and Vegetable Croquettes

Did you know that quinoa and vegetable croquettes are the perfect way to sneak some extra veggies into your day? These crispy little bites are not only packed with nutrients but also incredibly versatile for any meal.

Ingredients

• 1 cup cooked quinoa (cooled)
• 1 cup finely chopped mixed vegetables (carrots, zucchini, and bell peppers work great)
• 1/4 cup grated Parmesan cheese (or any cheese you prefer)
• 1 large egg, beaten (for binding)
• 1/2 cup breadcrumbs (plus extra for coating)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/4 tsp garlic powder (for extra flavor)

Instructions

1. In a large bowl, mix the cooled quinoa, chopped vegetables, Parmesan cheese, beaten egg, 1/2 cup breadcrumbs, salt, black pepper, and garlic powder until well combined.
2. Shape the mixture into small patties or balls, about 2 inches in diameter.
3. Coat each croquette lightly in extra breadcrumbs for a crispier exterior.
4. Heat olive oil in a non-stick skillet over medium heat (350°F).
5. Fry the croquettes in batches for 3-4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Transfer the cooked croquettes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a 200°F oven if frying in batches.
7. Serve hot with your favorite dipping sauce or on top of a fresh salad. Tip: For a healthier option, you can also bake them at 375°F for 20-25 minutes, flipping halfway through.

Light and crispy on the outside, tender and flavorful on the inside, these quinoa and vegetable croquettes are a hit with both kids and adults. Try serving them with a tangy yogurt dip or tucked into a pita for a quick lunch.

Pumpkin and Sage Croquettes

Unbelievably easy and utterly delicious, these Pumpkin and Sage Croquettes are your new go-to for a cozy night in. They’re crispy on the outside, creamy on the inside, and packed with flavors that scream autumn.

Ingredients

• 2 cups mashed pumpkin (canned or fresh, but make sure it’s pure)
• 1/2 cup grated Parmesan cheese (the real deal for best flavor)
• 1/4 cup fresh sage, finely chopped (dried works in a pinch, but fresh is better)
• 1 cup breadcrumbs (panko for extra crunch)
• 1 egg, beaten (helps bind everything together)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground if you have it)
• Oil for frying (vegetable or canola, enough to cover the bottom of your pan)

Instructions

1. In a large bowl, mix the mashed pumpkin, Parmesan cheese, chopped sage, salt, and pepper until well combined.
2. Shape the mixture into small balls, about the size of a golf ball, then flatten slightly into patties.
3. Dip each patty into the beaten egg, then coat evenly with breadcrumbs. Tip: For extra crispiness, double coat by dipping in egg and breadcrumbs again.
4. Heat oil in a large skillet over medium heat (350°F if you’re using a thermometer). Tip: The oil is ready when a breadcrumb sizzles upon contact.
5. Fry the croquettes in batches, about 3-4 minutes per side, until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Transfer to a paper towel-lined plate to drain any excess oil.

Best served warm, these croquettes offer a delightful contrast of textures and a rich, savory flavor. Try them with a dollop of sour cream or apple sauce for an extra touch of indulgence.

Cauliflower and Parmesan Croquettes

Just when you thought cauliflower couldn’t get any more versatile, here comes a recipe that turns it into crispy, cheesy croquettes. Perfect for snacking or as a fancy side, these little bites are surprisingly easy to make at home.

Ingredients

• 1 medium head cauliflower, cut into florets (about 4 cups)
• 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 2 large eggs, lightly beaten (room temperature blends better)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• Oil for frying (enough to cover the bottom of your pan by 1/2 inch)

Instructions

1. Steam the cauliflower florets until very tender, about 10 minutes. Tip: A fork should easily pierce the florets.
2. Drain the cauliflower well, then mash it into a coarse puree. Let it cool slightly.
3. Mix in the Parmesan, breadcrumbs, eggs, olive oil, garlic powder, salt, and pepper until well combined. Tip: The mixture should hold together when pressed; if too wet, add a bit more breadcrumbs.
4. Shape the mixture into small patties or logs, about 2 tablespoons each.
5. Heat oil in a large skillet over medium heat until shimmering (about 350°F). Tip: Test the oil with a small piece of mixture; it should sizzle immediately.
6. Fry the croquettes in batches, turning once, until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

Perfectly golden on the outside with a tender, cheesy center, these croquettes are a hit. Serve them with a spicy aioli or marinara sauce for dipping, or crumble them over a salad for a crunchy topping.

Chocolate and Hazelnut Dessert Croquettes

Oh, you’re in for a treat with these Chocolate and Hazelnut Dessert Croquettes! Imagine crispy on the outside, gooey on the inside, and packed with the rich flavors of chocolate and hazelnut. Perfect for when you’re craving something sweet but want to impress.

Ingredients

• 1 cup hazelnut spread (like Nutella, for that smooth texture)
• 1/2 cup all-purpose flour (for a light coating)
• 2 eggs (beaten, to help the coating stick)
• 1 cup breadcrumbs (for that perfect crunch)
• 1/2 cup powdered sugar (for dusting, adjust to sweetness preference)
• Oil for frying (vegetable or canola oil works best)

Instructions

1. Scoop 1 tablespoon of hazelnut spread and roll it into a ball. Repeat until all spread is used. Chill in freezer for 15 minutes to firm up.
2. Set up a breading station: place flour, beaten eggs, and breadcrumbs in separate shallow bowls.
3. Roll each chilled hazelnut ball in flour, then dip in egg, and finally coat with breadcrumbs. Tip: Use one hand for dry and one for wet to keep things tidy.
4. Heat oil in a deep fryer or heavy pot to 350°F. Fry croquettes in batches until golden brown, about 2 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
5. Remove with a slotted spoon and drain on paper towels. Tip: Keep them warm in a low oven if frying in batches.
6. Dust with powdered sugar while still warm.

Kind of magical how these croquettes balance the crunch outside with the molten center. Serve them with a scoop of vanilla ice cream for an extra decadent touch, or enjoy them as is for a quick chocolate fix.

Summary

Croquettes offer a world of flavors to explore, and our roundup of 20 delicious recipes is your perfect starting point. Whether you’re cooking for a special occasion or just spicing up weeknight dinners, there’s something here for everyone. We’d love to hear which recipes you try and adore—drop us a comment below! Don’t forget to share your culinary adventures by pinning this article on Pinterest. Happy cooking!