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

I wanted to make cream croquettes easily. These have a different yet still delicious flavor compared to potato only or bechamel sauce only croquettes.If you want croquettes that are a little bit more floury, increase the amount of potatoes used. If you like creamier croquettes, increase the amount of milk. (You can increase it to 120 to 130 ml and still form the croquettes. Coat with plenty of flour, then coat right away with egg and breadcrumbs. If you just can't form them though, put the filling in the refrigerator or freezer for a while until it stiffens up, then form it. Try forming it into small croquettes, which will be easier to handle.) For 8 croquettes. Recipe by Masacchi

To retain the potato flavor, I eliminated the other ingredients!I first made this dish for the Moon-viewing festival. But it was well-received by my family that I always shape croquettes into balls like this.Make sure that the coatings of flour and panko sticks to the potato balls.When forming the balls, squeeze hard as if you're squeezing the air trapped inside! Squeeze the balls once more before deep frying to prevent them from exploding when dee-frying. Recipe by Ru-ru

I got a lot of sweet potatoes as a gift, so I made them into croquettes: my children's favorite.The texture depends on what kind of sweet potatoes you use. If you don't like it flaky, adjust thickness with milk or fresh cream. I tried to keep the other ingredients to a minimum to highlight the natural taste of the sweet potatoes. Recipe by kazz72

Since I had a lot of potatoes at home, I decided to make croquettes.Make sure to mash and season the potatoes well. Recipe by Buppi-

Milk and mayonnaise flavor with cream cheese filling.Please add your favorite vegetables. These'll taste better if you use the easy-melting variety. Recipe by commeline

If you have leftover mashed potatoes consider making croquettes. Or as I call them “fried mashed potatoes “. I made these with just cheese and scallions but you can add a meat if you like. This makes a great side or appetizer.

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.

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

When deep-frying, use enough oil to fill the pan 2~3 cm deep at least. and transferring on a wire rack to drain oil and release steam makes them crispier and healthier. Croquettes are very popular dish in japan many people like and delicious with Worcestershire sauce.

Butchers use lard in the frying oil, but vegetable oil alone is delicious enough!● Make sure the cook the potatoes in their skins.● If you add flour and water to the beaten egg coating, the croquettes will stay crisp even when they're cold.● Deep fry the croquettes at a high temperature for a short time, i.e. at 200 °C for less than 2 minutes.● Don't use new potatoes.● Don't forget to add the nutmeg. Recipe by Cooking S Papa

I either make much too little, or much too much mashed potato for a meal. Here's what you can do if you happen to have extra mashed potato.