18 Creamy Croquette Recipes for Every Occasion

Craving something crispy on the outside, irresistibly creamy on the inside? Whether you’re whipping up a quick weeknight dinner, hosting a cozy gathering, or just treating yourself to comfort food magic, these 18 Creamy Croquette Recipes have you covered. From classic potato to inventive twists, get ready to fall in love with every golden, crunchy bite. Let’s dig in—your next favorite recipe is waiting!

Classic Potato Croquettes with Cheese Filling

These crispy-on-the-outside, creamy-on-the-inside potato croquettes with a gooey cheese center are the ultimate comfort food—perfect for snacking or as a side dish that’ll steal the show.

• 2 cups mashed potatoes (cooled)
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 2 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup breadcrumbs
• Vegetable oil, for frying

1. In a bowl, mix the mashed potatoes, cheddar cheese, Parmesan cheese, egg, flour, garlic powder, salt, and black pepper until well combined.
2. Scoop about 2 tablespoons of the mixture and shape into a small cylinder or ball. Repeat with the remaining mixture.
3. Roll each croquette in breadcrumbs, pressing lightly to coat evenly.
4. Heat 1 inch of vegetable oil in a deep skillet over medium heat (350°F). Fry the croquettes in batches for 3–4 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.

The magic here? That molten cheese center hiding beneath the crispy potato crust—it’s a guaranteed crowd-pleaser every time.

Tip: For extra crunch, double-coat the croquettes by dipping them in beaten egg and breadcrumbs a second time before frying.

Spicy Chicken and Rice Croquettes

These crispy croquettes pack a punch with tender chicken, fluffy rice, and a kick of heat—perfect for game day or a fun weeknight twist!

Ingredients:

• 2 cups cooked white rice, cooled
• 1 cup shredded cooked chicken
• 1/4 cup finely diced red bell pepper
• 2 green onions, thinly sliced
• 1 large egg, beaten
• 1 tbsp sriracha sauce
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup panko breadcrumbs
• 2 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, combine the rice, chicken, red bell pepper, green onions, egg, sriracha, garlic powder, smoked paprika, salt, and black pepper. Mix until fully incorporated.
2. Scoop 2-tbsp portions of the mixture and shape into small patties or logs. Roll each croquette in the panko breadcrumbs, pressing gently to adhere.
3. Heat the olive oil in a large skillet over medium heat. Fry the croquettes in batches for 3–4 minutes per side, until golden brown and crisp. Drain on a paper towel-lined plate.

The magic here? The sriracha melds with the smoky paprika for a bold flavor, while the panko keeps every bite extra crunchy.

Tip: For a shortcut, use leftover rotisserie chicken and day-old rice—they bind together even better!

Gooey Mozzarella and Ham Croquettes

These crispy-on-the-outside, melty-on-the-inside croquettes are the ultimate comfort snack—perfect for game day or a cozy night in.

Ingredients:

• 2 cups mashed potatoes (cooled)
• 1 cup finely diced ham
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 1/4 cup vegetable oil (for frying)

Instructions:

1. In a large bowl, mix the mashed potatoes, ham, mozzarella, Parmesan, egg, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper until combined.
2. Scoop 2-tbsp portions of the mixture and roll into 12 even balls, then flatten slightly into patties.
3. Dredge each patty in flour, dip in beaten egg, then coat in panko breadcrumbs, pressing gently to adhere.
4. Heat 1/4 cup vegetable oil in a skillet over medium heat. Fry croquettes in batches for 3–4 minutes per side until deep golden and crispy. Drain on paper towels.

The magic here? A crispy shell gives way to a stretchy, cheesy center—thanks to that double dose of mozzarella and Parmesan.

Tip: For extra crunch, toast the panko breadcrumbs in a dry skillet for 2 minutes before coating.

Sweet Corn and Cheddar Croquettes

These crispy, golden croquettes are packed with sweet corn and gooey cheddar—perfect for snacking or as a fun side dish!

Ingredients:

• 2 cups fresh or frozen sweet corn kernels (thawed if frozen)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup all-purpose flour
• 1/4 cup finely chopped green onions
• 1 large egg, lightly beaten
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup panko breadcrumbs
• 1/4 cup vegetable oil (for frying)

Instructions:

1. In a large bowl, mix the corn, cheddar cheese, flour, green onions, egg, garlic powder, smoked paprika, salt, and black pepper until well combined.
2. Scoop 2-tbsp portions of the mixture and shape into small patties. Roll each patty in panko breadcrumbs, pressing lightly to coat.
3. Heat the vegetable oil in a large skillet over medium heat. Fry the croquettes in batches for 3–4 minutes per side, until deep golden and crispy. Drain on paper towels.

The contrast of sweet corn and sharp cheddar makes these croquettes irresistible, while the panko adds an extra-crunchy finish.

Tip: For extra flavor, stir in 1/4 tsp cayenne pepper with the seasonings if you like a little heat!

Spinach and Ricotta Croquettes with Marinara Sauce

These crispy, creamy croquettes are like little bites of comfort—perfect for dipping into tangy marinara or serving as a crowd-pleasing appetizer.

Ingredients:

• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 1 cup whole-milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten (for coating)
• 1/4 cup olive oil (for frying)
• 1 cup marinara sauce, warmed

Instructions:

1. In a bowl, mix spinach, ricotta, Parmesan, 1 beaten egg, garlic powder, salt, and black pepper until combined.
2. Shape the mixture into 12 small patties (about 2 tbsp each). Chill for 15 minutes to firm up.
3. Set up a breading station: place flour, 2 beaten eggs, and panko in separate shallow bowls.
4. Coat each patty in flour, dip in egg, then press into panko to fully cover.
5. Heat olive oil in a skillet over medium heat. Fry croquettes in batches for 3–4 minutes per side until golden and crisp. Drain on paper towels.
6. Serve warm with marinara sauce for dipping.

The contrast of the crunchy panko shell and the melt-in-your-mouth ricotta filling makes these irresistible—plus, they come together faster than you’d think!

Tip: For extra flavor, stir 1/4 tsp red pepper flakes into the marinara before warming.

Crispy Shrimp and Crab Croquettes

These golden, crunchy croquettes are packed with sweet seafood and a creamy center—perfect for impressing guests or treating yourself to something special.

Ingredients:

• 1/2 lb cooked shrimp, finely chopped
• 1/2 lb lump crabmeat, picked clean
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Old Bay seasoning
• 1/4 tsp smoked paprika
• 1/4 cup finely diced celery
• 1 tbsp chopped fresh parsley
• 1 cup panko breadcrumbs, divided
• 1 large egg, beaten
• 1/2 cup all-purpose flour
• Vegetable oil, for frying

Instructions:

1. In a bowl, combine the shrimp, crabmeat, mayonnaise, Dijon mustard, Old Bay seasoning, smoked paprika, celery, parsley, and 1/2 cup panko. Mix gently until evenly blended.
2. Shape the mixture into 12 small patties (about 2 tbsp each). Chill for 20 minutes to firm up.
3. Set up a breading station: place flour, beaten egg, and remaining 1/2 cup panko in separate shallow dishes. Dredge each croquette in flour, dip in egg, then coat with panko.
4. Heat 1/2 inch of vegetable oil in a skillet over medium heat (350°F). Fry croquettes in batches for 2–3 minutes per side until deep golden and crispy. Drain on paper towels.

The contrast between the crispy shell and the tender, briny filling makes these croquettes irresistible—serve with lemon wedges for a bright finish.

Tip: For extra crunch, double-coat the croquettes by repeating the egg and panko step before frying.

Beef and Mushroom Croquettes with Garlic Aioli

These crispy, golden croquettes are packed with savory beef, earthy mushrooms, and a creamy garlic aioli for dipping—perfect for game day or a cozy appetizer.

Ingredients:

• 1 lb ground beef
• 1 cup finely chopped cremini mushrooms
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup all-purpose flour
• 2 eggs, beaten (for coating)
• 1 cup panko breadcrumbs (for coating)
• Vegetable oil, for frying
• For the Garlic Aioli: 1/2 cup mayonnaise, 1 clove garlic (minced), 1 tsp lemon juice, pinch of salt

Instructions:

1. In a skillet over medium heat, cook ground beef and mushrooms until browned, about 8 minutes. Drain excess fat.
2. Transfer to a bowl and mix in 1/2 cup breadcrumbs, Parmesan, 1 beaten egg, minced garlic, Worcestershire sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Chill for 20 minutes.
3. Shape mixture into 12 small logs. Dredge each in flour, dip in beaten eggs, then coat with panko.
4. Heat 1 inch of vegetable oil in a deep skillet to 350°F. Fry croquettes in batches for 3–4 minutes until golden, turning once. Drain on paper towels.
5. Make the aioli: Stir together mayonnaise, 1 minced garlic clove, lemon juice, and a pinch of salt.

The crispy panko crust gives way to a tender, umami-packed center, while the garlicky aioli adds a tangy punch. Serve warm for maximum crunch!

Tip: For a lighter version, bake at 400°F for 20 minutes, flipping halfway.

Vegetarian Lentil and Herb Croquettes

These crispy, golden croquettes are packed with earthy lentils and fresh herbs—perfect for a satisfying meatless meal or a crowd-pleasing appetizer.

Ingredients:

• 1 cup cooked green or brown lentils (drained well)
• 1/2 cup breadcrumbs (plus 1/4 cup for coating)
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, mash the lentils lightly with a fork, leaving some texture. Stir in 1/2 cup breadcrumbs, Parmesan, egg, parsley, dill, cumin, garlic powder, salt, and black pepper until combined.
2. Shape the mixture into 8 small patties (about 2 tbsp each). Coat each patty in the remaining 1/4 cup breadcrumbs, pressing gently to adhere.
3. Heat olive oil in a large skillet over medium heat. Fry the croquettes in batches for 3–4 minutes per side, until deeply golden and crisp. Drain on a paper towel-lined plate.

The fresh herbs and cumin give these croquettes a bright, aromatic flavor, while the crispy exterior gives way to a tender, hearty center.

Tip: For extra crunch, bake the breaded patties at 400°F for 20 minutes, flipping halfway—just spritz with oil first!

Cheesy Mac and Cheese Croquettes

Transform leftover mac and cheese into crispy, golden bites that are impossible to resist—perfect for snacking or game day!

Ingredients:

• 3 cups leftover cooked mac and cheese (chilled overnight)
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 2 large eggs, beaten
• 1/4 cup all-purpose flour
• Vegetable oil, for frying

Instructions:

1. Scoop chilled mac and cheese into 2-tbsp portions and roll into compact balls. Place on a parchment-lined tray and freeze for 15 minutes.
2. In a shallow bowl, mix panko breadcrumbs, Parmesan cheese, 1 tsp garlic powder, 1 tsp paprika, and 1/2 tsp salt.
3. Set up a breading station: Place 1/4 cup flour in one bowl, 2 beaten eggs in another, and the panko mixture in a third.
4. Roll each mac and cheese ball in flour, dip in egg, then coat in the panko mixture, pressing gently to adhere.
5. Heat 1 inch of vegetable oil in a deep skillet to 350°F. Fry croquettes in batches for 2–3 minutes, turning until golden brown. Drain on paper towels.

The magic here? That ultra-crisp exterior gives way to a molten, cheesy center—like a bite-sized mac and cheese upgrade!

Tip: For extra crunch, double-coat the croquettes: after the first egg dip, roll in panko again before frying.

Smoked Salmon and Cream Cheese Croquettes

These crispy croquettes are a fancy-but-easy appetizer, with a creamy, smoky filling that pairs perfectly with a squeeze of lemon.

Ingredients:

• 8 oz smoked salmon, finely chopped
• 4 oz cream cheese, softened
• 1 tbsp fresh dill, chopped
• 1 tsp lemon zest
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 cup panko breadcrumbs
• 1 large egg, beaten
• 2 tbsp olive oil (for frying)
• Lemon wedges (for serving)

Instructions:

1. In a bowl, mix the smoked salmon, cream cheese, dill, lemon zest, black pepper, and salt until well combined.
2. Scoop 1-tbsp portions of the mixture and roll into 12 small balls. Chill for 15 minutes to firm up.
3. Dip each ball into the beaten egg, then roll in panko breadcrumbs, pressing lightly to coat.
4. Heat olive oil in a skillet over medium heat. Fry croquettes in batches for 2–3 minutes per side, until golden and crisp. Drain on paper towels.
5. Serve warm with lemon wedges.

The contrast of the crunchy panko shell and the velvety salmon filling makes these irresistible at room temp, too—ideal for parties!

Tip: For extra tang, stir 1/2 tsp capers into the filling.

Buffalo Chicken Croquettes with Blue Cheese Dip

These crispy, spicy croquettes pack all the bold flavor of buffalo wings into bite-sized delights, perfect for game day or a fun appetizer.

Ingredients:

• 2 cups shredded cooked chicken
• 1/3 cup hot sauce (like Frank’s RedHot)
• 1/4 cup crumbled blue cheese
• 1/4 cup finely diced celery
• 1/4 cup mayonnaise
• 1 tbsp melted butter
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1 cup panko breadcrumbs, divided
• 1 egg, beaten
• 1/2 cup all-purpose flour
• Vegetable oil, for frying

For the Dip:

• 1/2 cup sour cream
• 1/4 cup crumbled blue cheese
• 1 tbsp lemon juice
• 1/2 tsp Worcestershire sauce
• 1/4 tsp black pepper

Instructions:

1. Make the dip: Stir together sour cream, 1/4 cup blue cheese, lemon juice, Worcestershire sauce, and black pepper in a small bowl. Refrigerate until serving.
2. In a large bowl, mix chicken, hot sauce, 1/4 cup blue cheese, celery, mayonnaise, melted butter, garlic powder, onion powder, salt, and 1/2 cup panko until combined.
3. Shape mixture into 12 small patties (about 2 tbsp each). Chill for 15 minutes to firm up.
4. Set up a breading station: Place flour, beaten egg, and remaining 1/2 cup panko in separate shallow bowls. Dredge each patty in flour, dip in egg, then coat in panko.
5. Heat 1/2 inch of vegetable oil in a skillet over medium heat (350°F). Fry croquettes in batches for 2–3 minutes per side until golden and crispy. Drain on paper towels.

The contrast of the crunchy exterior and creamy, tangy dip makes these irresistible—just try stopping at one!

Tip: For extra heat, drizzle croquettes with extra hot sauce before serving.

Sweet Potato and Black Bean Croquettes

These crispy croquettes are packed with earthy sweet potatoes and hearty black beans, making them a satisfying vegetarian bite that’s perfect for meal prep or game-day snacks.

Ingredients:

• 2 cups mashed cooked sweet potatoes (about 2 medium)
• 1 (15-oz) can black beans, drained and rinsed
• 1/2 cup panko breadcrumbs, plus 1/2 cup for coating
• 1 large egg, lightly beaten
• 2 tbsp chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 2 tbsp olive oil

Instructions:

1. In a large bowl, combine mashed sweet potatoes, black beans, 1/2 cup panko, egg, cilantro, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt. Mix until evenly blended.
2. Shape the mixture into 12 small patties (about 2 tbsp each). Press each lightly into the remaining 1/2 cup panko to coat both sides.
3. Heat 2 tbsp olive oil in a large skillet over medium heat. Cook croquettes in batches for 3–4 minutes per side, until golden and crisp. Drain on paper towels.

The magic here? The smoky cumin and paprika deepen the sweetness of the potatoes, while the panko gives every bite a satisfying crunch.

Tip: For extra crispiness, bake the coated croquettes at 400°F for 10 minutes after pan-frying.

Tuna and Sweetcorn Croquettes with Lemon Mayo

These crispy croquettes are a pantry-friendly twist on a classic, with sweet pops of corn and a zesty lemon mayo for dipping.

Ingredients:

• 2 (5-oz) cans tuna in water, drained well
• 1 cup sweetcorn (fresh, thawed frozen, or canned/drained)
• 1/2 cup panko breadcrumbs, plus 1/2 cup extra for coating
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 1 tbsp Dijon mustard
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup vegetable oil (for frying)
• Lemon Mayo: 1/2 cup mayonnaise + 1 tbsp lemon juice + 1/2 tsp lemon zest

Instructions:

1. In a bowl, flake the tuna with a fork. Add sweetcorn, 1/2 cup panko, 1/4 cup mayonnaise, egg, Dijon mustard, 1 tsp lemon zest, garlic powder, salt, and black pepper. Mix until combined.
2. Shape into 8 small patties (about 2 tbsp each). Coat evenly in the remaining 1/2 cup panko, pressing gently to adhere.
3. Heat vegetable oil in a skillet over medium heat. Fry croquettes in batches for 3–4 minutes per side until golden and crisp. Drain on paper towels.
4. For the lemon mayo, stir together 1/2 cup mayonnaise, 1 tbsp lemon juice, and 1/2 tsp lemon zest.

The secret here? The lemon zest in both the croquettes and the mayo doubles down on that bright, fresh flavor—no one will guess how simple these are!

Tip: For extra crunch, toast the panko coating in a dry pan for 2 minutes before breading.

Pumpkin and Sage Croquettes with Cranberry Sauce

These crispy, golden croquettes pair earthy pumpkin with fragrant sage, all balanced by a tangy-sweet cranberry sauce—perfect for a cozy appetizer or holiday side.

Ingredients:

• 2 cups mashed pumpkin (canned or roasted)
• 1/4 cup finely chopped fresh sage
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs (plus 1 cup for coating)
• 1 large egg, beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 cup cranberry sauce (store-bought or homemade)
• Vegetable oil, for frying

Instructions:

1. In a bowl, mix mashed pumpkin, chopped sage, Parmesan, 1/2 cup breadcrumbs, egg, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder until combined.
2. Shape the mixture into 12 small patties, then coat each in the remaining 1 cup breadcrumbs, pressing gently to adhere.
3. Heat 1/2 inch of vegetable oil in a skillet over medium heat. Fry croquettes in batches for 3–4 minutes per side until deep golden and crisp. Drain on paper towels.
4. Warm cranberry sauce in a small saucepan over low heat for 2–3 minutes, stirring occasionally.
5. Serve croquettes warm with cranberry sauce for dipping.

The contrast of the crispy exterior and creamy pumpkin center, brightened by that zippy cranberry sauce, makes every bite irresistible.

Tip: For a lighter version, bake croquettes at 400°F for 20 minutes, flipping halfway, until golden.

Chorizo and Manchego Croquettes with Spicy Mayo

These crispy, creamy croquettes pack a punch with smoky chorizo and nutty Manchego, all balanced by a zesty spicy mayo dip—perfect for your next tapas night!

Ingredients:

• 1/2 lb Spanish chorizo, finely diced
• 3 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 1 1/2 cups whole milk, warmed
• 1/2 cup grated Manchego cheese
• 1/4 tsp smoked paprika
• 1/4 tsp kosher salt
• 1 cup panko breadcrumbs
• 2 large eggs, beaten
• 1/2 cup mayonnaise
• 1 tbsp hot sauce (like Cholula)
• 1 tsp lemon juice
• Vegetable oil, for frying

Instructions:

1. In a skillet over medium heat, cook chorizo for 5 minutes until crispy. Drain on paper towels.
2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add warm milk, stirring until thickened (about 3 minutes). Remove from heat; stir in Manchego, smoked paprika, salt, and chorizo. Chill for 2 hours.
3. Shape mixture into 12 logs (2-inch each). Dip each in beaten eggs, then coat with panko.
4. Heat 1 inch of oil in a deep skillet to 350°F. Fry croquettes in batches for 2–3 minutes until golden. Drain on a rack.
5. For the spicy mayo: Whisk mayonnaise, hot sauce, and lemon juice in a small bowl.

The magic here? The creamy interior stays luxuriously smooth against the crunch—thanks to the chilled filling holding its shape during frying.

Tip: For extra-crispy croquettes, double-coat them in egg and panko.

Curried Cauliflower and Chickpea Croquettes

Curried Cauliflower and Chickpea Croquettes

These crispy, golden croquettes pack a flavorful punch with warm curry spices and a creamy chickpea-cauliflower mash—perfect for a meatless meal or party appetizer!

Ingredients:

• 1 small head cauliflower, cut into florets (about 3 cups)
• 1 (15-oz) can chickpeas, drained and rinsed
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg, lightly beaten
• 1/2 cup panko breadcrumbs, plus 1/2 cup for coating
• 3 tbsp olive oil, divided

Instructions:

1. Steam cauliflower florets for 8–10 minutes until very tender. Drain and let cool slightly.
2. In a food processor, pulse chickpeas and cauliflower until chunky but cohesive. Transfer to a bowl and mix in red onion, cilantro, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp salt, 1/4 tsp black pepper, egg, and 1/2 cup panko until combined.
3. Shape mixture into 12 small patties (about 2 tbsp each). Coat each in remaining 1/2 cup panko, pressing gently to adhere.
4. Heat 1 1/2 tbsp olive oil in a skillet over medium heat. Cook half the croquettes for 3–4 minutes per side until deeply golden. Repeat with remaining oil and croquettes.

The secret to their irresistible crunch? A double dose of panko—mixed into the batter and pressed onto the outside for extra crispiness.

Tip: For a dipping sauce, whisk together 1/2 cup Greek yogurt with 1 tsp lemon juice and a pinch of curry powder.

Bacon and Cheddar Croquettes with Ranch Dressing

These crispy, cheesy croquettes are like loaded baked potatoes in bite form—perfect for game day or a cozy appetizer.

Ingredients:

• 4 slices bacon, cooked and crumbled
• 1 1/2 cups mashed potatoes (cooled)
• 1 cup shredded sharp cheddar cheese
• 1/4 cup finely chopped green onions
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 large egg, beaten
• 1/2 cup panko breadcrumbs
• 2 tbsp vegetable oil (for frying)
• 1/4 cup ranch dressing (for dipping)

Instructions:

1. In a bowl, mix mashed potatoes, crumbled bacon, cheddar cheese, green onions, garlic powder, smoked paprika, salt, and black pepper until combined.
2. Scoop 2-tbsp portions of the mixture and roll into small logs. Dip each in the beaten egg, then coat evenly with panko breadcrumbs.
3. Heat vegetable oil in a skillet over medium heat. Fry croquettes in batches for 2–3 minutes per side until golden and crisp. Drain on paper towels.
4. Serve warm with ranch dressing for dipping.

The contrast of the crunchy panko shell and the creamy, bacon-studded center is downright addictive. Bonus: These freeze beautifully for last-minute cravings!

Tip: For extra crispiness, air-fry at 375°F for 8–10 minutes instead of pan-frying.

Herbed Goat Cheese and Walnut Croquettes

These Herbed Goat Cheese and Walnut Croquettes are crispy on the outside, creamy on the inside, and packed with earthy flavor—perfect for impressing guests or treating yourself!

• 8 oz goat cheese, softened
• 1/2 cup finely chopped walnuts
• 1 tbsp fresh thyme leaves
• 1 tsp lemon zest
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/2 cup panko breadcrumbs
• 1 large egg, beaten
• 2 tbsp olive oil (for frying)

1. In a bowl, mix the softened goat cheese, chopped walnuts, thyme leaves, lemon zest, black pepper, and salt until well combined.
2. Scoop tablespoon-sized portions of the mixture and roll into 12 small balls. Chill in the fridge for 15 minutes to firm up.
3. Dip each ball into the beaten egg, then roll in panko breadcrumbs until fully coated.
4. Heat olive oil in a skillet over medium heat. Fry the croquettes in batches for 2–3 minutes per side, turning gently until golden brown and crisp. Drain on paper towels.

The contrast of crunchy walnuts and herbed goat cheese makes these croquettes irresistible—serve them warm for the best melty texture!

Tip: For extra flavor, drizzle with honey before serving.

Conclusion

With 18 luscious croquette recipes for any occasion, there’s something here for everyone to love! Whether you’re craving classic comfort or a creative twist, these creamy bites are sure to delight. Give them a try, then let us know which one’s your favorite in the comments. Don’t forget to share the love—pin this roundup for later and inspire fellow foodies. Happy cooking!