These fries are one of my family's favorites!Please check out my Fried Okraas well!I also recommend giving this batter recipe,, a try. If you coat vegetables that have already been dipped in panko in this batter, they'll fry even more beautifully!I recommend using Irish Cobbler potatoes (it is a type of yellow potato) for this recipe. Nutmeg is optional: these croquettes will be delicious regardless.For Step 7, please combine the ○ ingredients to make a sauce. Recipe by Yuuyuu0221

I wanted to make croquettes for the autumn.I think I will try making croquettes with mushrooms or chestnuts next.You don't need to add ground meat to make these croquettes rich. The butter adds a deeply rich flavour on its own.The idea for using condensed milk as a 'hidden flavor' in croquettes comes from the mother and son food writers Katsuyo and Kentaro Kobayashi. I borrowed the idea from their cookbooks! For searves 2 (about 10 small croquettes). Recipe by Ecohime

I remembered seeing a recipe for non-fried croquettes in a magazine 10 or more years ago, and tried it out. I only vaguely remembered the recipe, but I made my own version with cream cheese inside, and the result was delicious. That's why I uploaded the recipe.Adjust the cooking time of the potatoes depending on how many you have (less for 1 potato, more for 3 potatoes).When you are dry roasting the bread crumbs in Step 2, be careful not to let them burn. For eight 3-4 cm [1.6 in] diameter croquettes. Recipe by Komomomomo

My mother used to make these croquettes for me a lot.They're my husband's favorites, so he requests them all the time.You can use just half a frying pan full of oil to fry these croquettes. Drain the oil very well after frying to ensure a light crispy finish.You can use vegetable oil to sauté the onions too. For 6 croquettes. Recipe by Pandakosan

I wanted to make okara nuggets, but I didn't want to bother peeling and cutting up potatoes, so I thought up this recipe.Use good, fresh ingredients for really delicious croquettes. I didn't add any potatoes, but there's no okara texture in these at all. Recipe by Waoneo.

Here’s a recipe for lightly breaded, cauliflower croquettes that is easy to make, low carb and delicious, too!

I've been making these croquettes for about 15 years and is my children's favorite dish of mine.The key is condensed milk and raw onion.I used to add sugar to the filling, but I realized that condensed milk results in a creamier finish.The raw onion will cook through when the croquettes are deep-fried, and will add flavor.I've based these tips off cookbooks. Recipe by Puyomi.

I made these for my husband, who loved bechamel sauce based dishes.If you poke each croquette with a toothpick, they say that steam is let out and the croquettes won't burst. (See Satoka-san's.) I did an experiment, poking half of the croquettes and not poking the other half, and I can report that the un-poked ones will reliably burst. If you leave the croquettes in the frying oil for too long, they will develop small fissures on the surface and the filling will leak out eventually. So don't fry the croquettes for a long time at a low temperature; just fry them briefly and take them out quickly and they'll be fine! As long as they are about as browned as the ones in the photo (they're still a little pale) and crispy on the surface, take them out right away. For 16 croquettes. Recipe by Maane

This is my version of a recipe I saw somewhere once that was good for leftover turkey. I typically use a low-fat ground turkey the rest of the year when Thanksgiving leftovers are not to be had. You'll see I use egg whites or "egg beaters" egg substitute to reduce the fat. Serve with rice pilaf, roasted red potatoes or mashed potatoes. Freeze and reheat in a toaster oven for a quick meal another day. Use gluten-free breadcrumbs if you wish.

It's been a long time since I cooked homemade croquettes!With a slight variation I was able to make it very creamy.The key is to boil the potato as a whole, and to check the firmness after adding fresh cream. Don't forget to taste to see how delicious it is! Recipe by juripin

This is my mother's recipe. It's sooo good.Be sure to use raw onions! They add a nice crispy texture. Stir fry the bacon and ham to bring out their flavor.When dipping the croquettes in flour, egg and breadcrumbs, hold them gently. If they fall apart, so will your heart.Don't despair though, just re-form it and try again! For 8 croquettes. Recipe by clot

Here's a traditional Spanish tapas that's actually easy to make at home! Thanks to this recipe and the olive oil from Spain that you fry them in. Try this out for yourself and see how our recipe will give you croquettes that are crunchy on the outside and soft on the inside! Yum!