These light and cheesy fried potato croquettes are breaded twice: They're dredged in bread crumbs, dipped in beaten eggs seasoned with mustard and garlic, then dredged in bread crumbs once more. The payoff is a supercrisp, flavorful crust for the filling of soft mashed potato and melted cheese.
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Crispy Chicken and Vegetable Croquettes
Ismael Prados, the Jamie Oliver of Catalonia, is the chef at La Vinya del Senyor, a Barcelona tapas bar with two branches. Prados presides over the newer one, on the north side of the city center, preparing delicious snacks like these crispy, delicately spiced Croquetes de Rostit.GO TO RECIPE
Sesame-Coated Sweet Potato Croquettes
At the Africa Cafe in Cape Town, diners sit down to communal feasts by chef and co-owner Portia de Smidt. The Pan-African offerings might include these delicious fried yam balls from Malawi, a small country north of South Africa. De Smidt refines the recipe and accentuates its origins by rolling the balls in sesame seeds, a typically Malawian ingredient.GO TO RECIPE
Pan-Fried Tuna Croquettes
Make these tuna croquettes at your next dinner party.GO TO RECIPE
Crispy Chicken Croquettes
Mashed potatoes and chicken make a fantastic patty, especially when they're breaded and pan-fried until crisp.GO TO RECIPE
Dried porcini mushrooms flavor these crisp, creamy-centered croquettes, which Jerry Traunfeld serves in walnut-size balls.GO TO RECIPE
Although crisp and creamy croquettes are made throughout much of Spain, cooks in Rioja's wine country are unique in using boiled or Serrano ham mixed with leftovers like roasted chicken.
Be sure to let the chicken-and-ham mixture chill completely before forming it into croquettes so they will keep their shape when fried.GO TO RECIPE
Salt Cod Croquettes
Known as bolinhos in Portuguese ("little cakes"), these croquettes are Daniel Boulud's take on a classic Brazilian bar food. Crispy on the outside and fluffy on the inside, with plump chunks of salt cod, they are a terrific match for zippy caipirinhas.GO TO RECIPE
At Pizzarium, chef Gabriele Bonci has reimagined the classic Roman fried risotto croquettes known as suppli. He swaps pasta with pesto for the rice and fills the croquettes with creamy stracchino cheese instead of the traditional mozzarella.GO TO RECIPE