There are many other types of croquettas you can make. You can use chicken or crab, for example. No matter what the filling, nobody can deny that these poppers are just creamy and yummy.
Makes 24 pieces Prep Time 30 minutes Cooking Time 25 minutes
650 grams potatoes, peeled and cubed
1/2 cup warm milk
2 tablespoons melted butter
150 grams grated cheese of your choice (manchego, Parmesan, mozzarella, cheddar)
3/4 cup finely chopped ham of your choice (jamon Serrano, sweet ham, salami, prosciutto)
salt and pepper to taste
1 1/2 cups flour
2 cups Japanese bread crumbs
oil for deep frying
1 In a pot, place potatoes and fill with water. Boil potatoes until soft, about 10 to 15 minutes.
2 Drain potatoes and put it back in the pot. Over low heat, mash the potatoes. Add warm milk and melted butter. Mix well.
3 Transfer potato mixture to a large mixing bowl. Add grated cheese and chopped ham and mix well. Season with salt and pepper. Beat 1 egg and add to the mixture, mix well.
4 Form mixture into oval-shaped croquettas (about 24 pieces). Beat remaining egg in a bowl. Dredge each croquetta in flour, dip in egg then roll it over bread crumbs. Lay the croquettas in a tray, cover and refrigerate for at least 30 minutes before frying.
5 Deep-fry in hot oil, a few batches at a time, until golden brown, about 5 to 6 minutes per batch. Drain on paper towels. Serve immediately.
Photography by Ryan Fernandez │ Recipe and Food Preparation by Rachelle Santos │ Styled by Angelo Comsti
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