Ingredients
- 2 cups mashed potatoes (or 2 cups thick béchamel sauce)
- 1 cup cooked minced meat, fish, or finely chopped vegetables
- 1 small onion, finely chopped (optional)
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 1/2 tsp garlic powder (optional)
- 1 egg, beaten (for the mixture)
- 1 cup all-purpose flour (for coating)
- 2 eggs, beaten (for coating)
- 1–2 cups breadcrumbs (for coating)
- Oil, for deep frying
Instructions
- Prepare the Mixture:
In a large bowl, combine mashed potatoes (or béchamel sauce), minced filling, onion, parsley, salt, pepper, garlic powder, and 1 beaten egg. Mix well until smooth and well combined. - Shape the Croquettes:
Take a small portion of the mixture and shape it into small logs or balls using your hands. Place them on a tray. - Chill (Optional but Recommended):
Refrigerate the shaped croquettes for about 30 minutes — this helps them firm up and makes coating easier. - Coat the Croquettes:
Roll each croquette in flour, dip in beaten eggs, then coat with breadcrumbs. For extra crispiness, you can repeat the egg and breadcrumb step for a double coating. - Heat the Oil:
Heat oil in a deep pan or fryer to 350°F (175°C). - Fry:
Carefully lower the croquettes into the hot oil in batches. Fry until golden brown and crispy, about 3–4 minutes. - Drain & Serve:
Remove and drain on paper towels. Serve hot with your favorite dipping sauce.
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