Fried Croquette Recipe

Cook potatoes

Place potato chunks in a pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then simmer until fork-tender, about 12–15 minutes. Drain well.

Prepare protein

If using shrimp: finely chop raw shrimp. If using ground beef: cook in a skillet over medium heat until browned, drain fat and chop finely. If using cod or chicken: flake or shred cooked fish/chicken into small pieces. Pat the protein dry with paper towel if very wet.

Sauté aromatics and combine with protein

In a skillet over medium heat, melt 1 tbs butter (from the 2 tbs). Add the chopped onion and cook until translucent, about 4 minutes. Add minced garlic and cook 30 seconds. Add the prepared protein and sauté 1–2 minutes just to heat through and marry flavors (for raw shrimp cook fully until opaque). Remove from heat and stir in parsley and lemon zest if using seafood option. Season lightly with 1/4 tsp salt and 1/8 tsp pepper. Let cool slightly.

Mash potatoes and form filling

Return drained potatoes to the pot or a large bowl. Add remaining 1 tbs butter, warm milk, 1 tsp salt, 1 tsp pepper, and nutmeg. Mash until smooth and creamy. Taste and adjust seasoning. Fold in the cooled protein mixture until evenly distributed. The filling should be thick and hold together; if too loose, refrigerate 15–20 minutes to firm up or add 2–3 tbs mashed potato flakes or a spoonful of flour to bind.

Shape croquettes

Using wet hands or a small scoop (about 2 tbs), shape the mixture into logs or ovals about 2–3 inches long. Place shaped croquettes on a baking sheet lined with parchment. Chill in the refrigerator for at least 30 minutes to firm up—this prevents disintegration during frying.

Prepare breading stations

Place flour in a shallow bowl. In a second bowl, whisk together eggs and 1 tbs water to make an egg wash. In a third bowl, combine breadcrumbs with 1/2 tsp salt and 1/4 tsp black pepper.

Bread the croquettes

Working in batches, dredge chilled croquettes first in flour, shaking off excess, then dip into the egg wash, and finally press into breadcrumbs to coat evenly. For an extra-crisp double coat, dip again into egg and breadcrumbs. Place breaded croquettes on a tray and chill 10–15 minutes to set the coating.

Heat oil

Pour oil into a deep skillet or heavy pot to a depth of about 1–1.5 inches (enough to shallow-fry) or 2–3 inches for deep-frying. Heat to 170–180°C (340–355°F). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and rise slowly without burning.

Fry croquettes

Fry croquettes in batches without overcrowding: shallow-fry 3–4 minutes per side until golden brown and crisp, turning as needed; or deep-fry 3–4 minutes until evenly golden. Maintain oil temperature—adjust heat as needed. Cooked internal temperature should be hot throughout and any raw proteins fully cooked (shrimp and fish opaque and 63°C/145°F if measured).

Drain

Using a slotted spoon or spider, remove croquettes and drain on a wire rack set over a baking sheet or on paper towels. Season immediately with a light pinch of salt if desired.

Serve croquettes hot with lemon wedges and tartar sauce or aioli on the side. Sprinkle with chopped parsley for color. Makes an excellent appetizer or main when paired with a simple salad.