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-

I use skim milk to make these croquettes, but you can use any milk you like. The amount is also a bit approximate—I like them to be very soft, so I sometimes add a little more milk if needed.

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.

An easy version of corn croquettes. Simple and rustic, but delicious. Recipe background: Corn cream croquettes made with white sauce are tasty, but they can be hard to shape and the cream sometimes leaks out of the coating, making them tricky. With mashed potato corn croquettes, you can make them quickly and easily without much effort.

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

I used to love the butcher's style croquettes my mother made for me as a child. I recreated it from memory and turned it into a recipe.The potato filling is already cooked, so all you need to do is to deep fry the croquettes until the coating is crispy. Taste the filling at Step 6, and adjust the seasoning. For 12 croquettes. Recipe by Karin

My grandma used to make these delicious croquettes with meat and vegetables in them. I remembered them suddenly and really wanted to eat them again, so I recreated them the best I could from memory. These multi-ingredient croquettes are really delicious (although they'll never be able to beat my grandma's).Mash the potatoes roughly to retain their floury texture.In Step 3, some moisture will come out of the vegetables, so once they are sautéed, tilt the pan and suck it up with paper towels. If the vegetables are still watery the croquettes may fall apart while deep frying. For 6 to 8 croquettes. Recipe by annnnn

I got many butternuts at my garden! So I'm thinking about how to make good recipes with butternut squash. It's so sweet when frying!

Homemade croquette is my mom's specialty. Nowadays I make it myself but I sometimes have a craving for my mom's croquette. This croquette is different from what I can recall with my mom's version, but I made it Western-style.Make sure to shape the croquettes while the mixture is still warm, since it'll be hard to do so once it's cool. However you can add the breadcrumb coating when the formed croquettes have cooled down completely. Anyone can fry these successfully if they're done a few at a time! For 12 barrel-shaped pieces. Recipe by Donpintan

I've been making these croquettes for a while now, because I wanted to eat some flavorful croquettes that go well with rice.Try to work while the mixture is still hot. It could get flaky when it dries up.When dredging, add the eggs and flour and make sure the coating is smooth. Don't bother too much about lumps. Recipe by 1630412

I had to do something with the huge amount of sweet potatoes I received from a potato dig.This time I diced the mushrooms, but they're just as good even if they're left a bit larger. For 6 pieces. Recipe by Naopa-ku