Cheesy Potato and Meat Croquettes Recipe with Kraft Fresh Take (2024)

FAQs

Why do my potato croquettes fall apart? ›

Why do my potato croquettes fall apart? Croquettes may fall apart during frying if the mixture is too wet. As the croquettes get hot, moisture turns to steam, causing them to get soggy and lose their shape. Adding more of a binding agent (beaten egg and/or flour) should help the mixture stay together.

In general, a croquette is a deep-fried ball or roll made with meat, wheat, and vegetables. Rich ingredients like bechamel or mashed potatoes act as binders, and the crisp coating is often made with breadcrumbs.

The best side dishes to serve with potato croquettes are tomato soup, Korean corn dogs, mozzarella sticks, deviled eggs, baked beans, tzatziki sauce, wedge salad, Popeyes Sweet Heat Sauce, avocado salad, sriracha mayo, tomato bruschetta, chicken nuggets, mashed peas, sweet corn fritters, coleslaw, and garlic bread.

Yes - although it's best to cook them first, then cool and freeze them. If you freeze them uncooked, then it's likely the potato would seep water during the defrosting stage. Reheat them from frozen at 180C/350F for 12-15 minutes until piping hot throughout.

If the mixture isn't cold when it goes into the oil, it will heat up and start producing steam before the crumb coating has a chance to crisp up. If this happens, the steam bursts through and the croquette falls apart. So make sure the mixture is properly chilled before you begin to fry.

To prevent this, only fry the croquettes for three to four minutes — just enough time for the outside to crisp and the filling to heat through. Heat your oil to exactly 350°F. Any hotter can cause them to expand too rapidly and burst open.

The most popular Spanish croquette recipe is croquetas de jamón, made from Spanish ham. Other popular croquettes we will discuss are chicken, fish, cod, shrimp, and vegetable croquettes.

Rather than the fried triangles of mozzarella you find at a TGIFridays or the breaded cheese sticks in the freezer section of the grocery store, these croquettes aren't filled with pure cheese. The filling is a mixture of cheese, cream, flour, (sometimes eggs) and butter.

Called "croquetas" in Spanish, the most popular stuffing are mashed potatoes (croquetas de papa), ham and mozzarella cheese (croquetas de jamón y queso), and rice (croquetas de arroz). Sometimes, the rice ones have herbs and little ham cubes.

Place in the fridge for 15 minutes. Preheat air fryer to 200°C. Cook the croquettes, in 2 batches, for 8-10 minutes or until golden. Drizzle over Tonkatsu sauce, to serve and serve with Lemon wedges, to serve.

What to serve with meat croquettes? ›

We normally serve the croquettes with mashed potatoes, a creamy sauce and lingonberry.

You can freeze the croquettes - just take them out of the fryer a minute before they are done and freeze. Make sure you thoroughly thaw the croquettes - then put them in the fryer for a minute or so until they are golden brown.

Storing Your Leftover Potato Croquettes

Stored in the fridge these bad boys will keep for 3 – 5 days. Just be sure to place these on a parchment lined baking sheet and reheat in the oven till warm. You can also freeze croquettes.

Croquettes should be thawed or partially thawed before deep-frying.

These crispy balls (or patties) of minced meat and vegetables can contain plenty of unwanted — and unexpected — fat and calories, so you need to concoct your croquettes with a little nutritional know-how.

Most often, then, the solution to evenly cooked potatoes is cooking them twice: First, boil, steam, or steam-roast (a fancy term for cooking them with water in the oven) until they're mostly tender but not fall-apart finished. Second, brown the outsides and finish cooking the interiors on the stovetop or in the oven.

Microwave on high power for no more than 2 minutes and remove to cool. Place in a bowl, season well and mix with your fingers, separating the shreds as much as you can. The potato will be sticky, which is good, as this will help keep the Rosti from falling apart.

To further prevent potatoes from falling apart, try using waxy potato varieties like red potatoes or Yukon Gold. These types tend to hold their shape better when boiled. Additionally, avoiding overcooking and handling them gently when straining will help maintain their integrity.