11 Recipes for Crispy Croquettes

Get your fried food fix.

Potato-and-Mozzarella Croquettes

Crispy on the outside and creamy on the inside, croquettes are ultra-satisfying comfort food. From a savory leek and mushroom version to sweet, honey-coated goat cheese balls, here are 11 excellent croquette recipes.

Salmon Croquettes with Creole Aïoli

Creole Salmon Croquettes
Photo by Greg DuPree / Food Styling by Melissa Gray / Prop Styling by Christina Daley

A homemade Creole spice blend adds a piquant kick to these salmon croquettes, which have a crunchy exterior and tender, flaky interior.

Salt Cod Croquettes

Salt Cod Croquettes

© Stephanie Foley

Known as bolinhos in Portuguese ("little cakes"), these croquettes are star chef Daniel Boulud's take on the classic Brazilian bar food.

Leek and Mushroom Croquettes

Leek-and-Mushroom Croquettes
© Joseph de Leo

Chef Jerry Traunfeld serves these creamy-centered croquettes in walnut-size balls, but they can also be made larger for a vegetarian main course.

Sesame-Coated Sweet Potato Croquettes

Sesame-Coated Sweet Potato Croquettes

These African-inspired fried sweet potato balls are rolled in sesame seeds, a typically Malawian ingredient.

Tuna Croquettes

Tuna Croquettes
Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Christine Keely

Made from jarred tuna, these irresistibly crispy bites transform a grazing board into a hearty supper; a drizzle of honey takes them over the top.

Potato and Mozzarella Croquettes

Potato-and-Mozzarella Croquettes

These super-crisp fried potato croquettes are filled with soft mashed potato and gooey melted cheese.

Tirokroketes (Greek Fried Goat Cheese Balls) with Honey

Fried Goat Cheese Balls with Honey
© Tina Rupp

A double-coating of panko crumbs amplifies the crunch for these sweet-savory croquettes.

Bollitos de Papa y Elote (Potato Elote Bites)

Bollitos de Papa con Elote
Emily Kordovich

Crunchy, cheesy, and a little bit fiery, these bites feature a zingy corn filling that's wrapped up in spiced mashed potatoes and deep-fried.

Chicken Croquettes

Chicken Croquettes

© William Meppem

These Spanish-inspired croquettes are a great way to use leftover roast chicken.

Fried Boudin Balls with Creole Mustard Dipping Sauce

Fried Boudin Balls with Creole Mustard Dipping Sauce
Photo by Fred Hardy / Food Styling by Ali Ramee / Prop Styling by Christina Brockman

Our Fried Boudin Balls boast pork, rice, liver, and seasonings that are shaped into balls and fried for a crispy exterior and a light, almost creamy interior. 

Toasted Pistachio-Cheese Arancini

Toasted Pistachio–Cheese Arancini
© Ditte Isager

Filled with creamy, cheesy rice, studded with nuts and green peas, and encased in a crackly crust, these arancini are the size of tangerines.

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