Dill Pickle Croquettes Recipe

Cook potatoes

Place the peeled and chunked potatoes in a medium saucepan and cover with cold water by about 1 inch. Add 1 tsp salt. Bring to a simmer over medium-high heat and cook until potatoes are tender and easily pierced with a fork, about 12–15 minutes. Drain thoroughly and return to the hot pan for 1 minute to dry off excess moisture.

Mash and combine

Mash the potatoes until mostly smooth (a few small lumps are fine). Stir in 2 tbsp unsalted butter until melted. Fold in 3 oz softened cream cheese until fully incorporated and the mixture is creamy. Mix in the finely chopped scallions, 2 tbsp chopped fresh dill, 3 oz minced dill pickles, the minced jalapeño (taste first; include seeds if you want more heat), 1 tsp black pepper and 1 tsp lemon juice. Adjust salt to taste (the pickles add saltiness, so start conservative). Chill the mixture in the refrigerator for 20–30 minutes to firm up, which will make shaping easier.

Shape croquettes

Using slightly damp hands or a small ice-cream scoop (about 1.5 tbsp per croquette), form the potato mixture into uniform cylinders or balls about 1 1/4–1 1/2 inches in diameter. Place formed croquettes on a parchment-lined baking sheet and chill for 15 minutes to help them hold their shape while you prepare the coating and oil.

Set up dredging station

Place 3 tbsp flour in a shallow dish. Beat 2 large eggs in a second shallow bowl. Place 1.5 cups panko breadcrumbs in a third shallow bowl. Lightly season panko with a pinch of salt and pepper.

Coat croquettes

Working in batches, roll each chilled croquette first in the flour (shake off excess), then dip into the beaten egg, letting excess drip off, and finally press into the panko to coat evenly. For a thicker crust, repeat the egg and panko step for a double coating. Transfer coated croquettes back to the parchment-lined sheet and refrigerate 5–10 minutes to set the coating.

Fry croquettes

Pour about 1/2–1 cup vegetable oil into a heavy skillet to a depth of about 1/2 inch (or heat a pot with 2–3 inches oil to 350°F/175°C for deep frying). Heat over medium-high until oil registers 350°F (or a small breadcrumb sizzles and browns in ~30 seconds). Fry croquettes in batches without overcrowding: shallow-fry ~2–3 minutes per side until golden brown and heated through, turning carefully with a spatula; or deep-fry 2–3 minutes until golden. Use a thermometer to keep oil near 325–350°F. Transfer to a wire rack or paper towel-lined plate to drain. Keep warm in a 200°F oven if needed while finishing remaining batches.

While croquettes chill, make the scallion cream cheese. In a bowl, combine 4 oz softened cream cheese with 3 thinly sliced scallions, 1/2 tsp lemon zest, 1/4 tsp salt and 1/4 tsp black pepper. Whip with a fork or small whisk until smooth and well combined. Adjust seasoning and refrigerate until ready to serve.

Whisk together 1/2 cup mayonnaise, 2 tsp Cholula, 1/2 tsp minced garlic and 1 tsp lime juice until smooth. Taste and adjust heat or acidity. Keep chilled until plating.

To serve, arrange warm croquettes on a platter. Add a small dollop of scallion cream cheese on each croquette or serve the cream cheese in a small bowl for dipping. Drizzle or dot the Cholula aioli over the croquettes or serve on the side for dipping. Garnish with extra sliced scallions and dill sprigs.