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

I wanted to use up some crab meat.When adding the flour and milk to the pan, keep on stirring constantly. This way, you can avoid the sauce from burning or forming lumps.I divided the filling into 8 portions, but they are easier to fry if you form them into small shapes, and are less liable to burst in oil. In addition, if you fry the croquettes after breading them while the filling is still cold, they're also more likely to burst in the oil. So let them warm up at room temperature after coating them. You only have to fry the croquettes very briefly. For 8 croquettes. Recipe by Minrin

I've made these so many times because I love cream croquettes. I think these were what made my husband fall for me (lol)!Even without consommé, the crabsticks make it very tasty.Brown the onion over low heat until sweet. Make sure not to burn.Coat with lots of flour and eggs; breadcrumbs are better if fine.PS:If it's too soft to form the croquettes, chill briefly in the freezer for a better result! Recipe by Sakiyanmama

Use high quality imitation crab sticks if possible to make these creamy crab croquettes, which are loved by all.Take your time to sweat the onion over low heat. Additionally, remember to put in the imitation crab meat in after you have turned off the heat. Crush the panko with your fingertips. Recipe by XLR250R

I've found several recipes for cream croquettes here, even tried making a few, but I've had to make my own since I've had to make way too many adjustments to the existing recipes I've found to accommodate our tastes. 🇯🇵🦀

Wishing everyone—friends, recipe sharers, and the Cookpad team—a wonderful Christmas and New Year with your families and friends. Sending a big hug to all of you.

I wanted to make some creamy croquettes stuffed with corn.Don't forget to use a heatproof container when heating the panko breadcrumbs. The plate will crack otherwise.The mixture is loose and difficult to shape, so it's easier to make small patties. Recipe by 1630412.

I didn't know how to make cream croquettes, but I went along and it result in this. They're easy to prepare.Watch the pan as the contents cook and don't let it burn. It'll turn into a lush beige color.You can coat in flour and then dip into beaten egg before applying the panko, but I did not. Recipe by Mia. This recipe is for 10 croquettes.

Please cook a double portion of the cream stew and use half for these yummy creamy croquettes for your next meal. You will have fun twice with one process🤩

This was entered into a contest.I usually use canned crab or prawn.But this time I tried using shredded imitation crab for salad and that gave it bold umami flavor that tasted great.I used easy melting cheese but you can use sliced or processed cheese.Whatever you have available in your home.The recipe only uses a little bit of onion so I don't wash it in water. I think leaving a little bit of that bitter taste makes it taste good. Recipe by putimiko

My husband's favorite dish is cream croquettes, but I never used to be too fond of them, so reluctantly experimented with them. After coming up with a delicious way of making them, they're one of my favorites, too!Make a thick batter. Chill well and remove any air pockets. If it's too sticky to form, use a little oil. Make sure the breadcrumbs are fine and evenly coated. Deep-fry in 355°F/180℃ oil. You could put anything inside! Adjust so that the ingredients will be about 230 to 250 g. Recipe by Rimuyuramanma

I wanted to come up with an easy recipe to enjoy plenty of these crispy croquettes.Step 3: if you are using milk only, it's 4 to 5 tablespoons. Make sure to test softness while adding to the mixture. Recipe by EnjoyKitchen