1 Filling of choice: Creamed Chicken, cooked shrimp, or cooked peas
1 Fine dry breadcrumbs, as needed for coating
1 1–2 large eggs, beaten (for egg wash)
1 Deep-frying fat (lard or vegetable shortening), enough to fill vessel at least 3 inches (7.5 cm) deep
Instructions
1. Prepare one full batch of Potato Croquette mixture according to the companion recipe, omitting the parsley. Chill the mixture until firm, at least 30 minutes.
2. Divide the chilled mixture into equal portions and shape each portion into a small open nest, roughly 2–3 inches (5–7.5 cm) across and 1 inch (2.5 cm) deep, using lightly floured hands.
3. Fill each nest with a small spoonful of Creamed Chicken, cooked shrimp, or cooked peas — enough to fill the hollow without overflowing.
4. Cover each filled nest with additional Croquette mixture, pressing gently to enclose the filling completely. Roll between your palms to form an oval or cylinder roughly 3 inches (7.5 cm) long and 1.5 inches (4 cm) wide, characteristic of a standard croquette shape.
5. Bread each croquette: roll in fine dry breadcrumbs, then dip into the beaten egg (this technique — coating a food item in alternating crumbs and egg to build a crisp crust — is called breading), then roll in breadcrumbs a second time. Press the crumbs lightly to adhere. Set on a plate and chill for 10–15 minutes so the coating firms.
6. In a heavy saucepan or deep cast-iron skillet, heat deep-frying fat to 375°F (190°C). Verify the temperature with a frying thermometer. The fat is ready when a cube of bread browns in about 40 seconds.
7. Lower the croquettes carefully into the hot fat in batches, without crowding. Fry for 3–5 minutes, turning once, until the exterior is deep golden brown and the coating is crisp. The internal temperature of the potato should reach at least 165°F (74°C) if a Creamed Chicken filling is used.
8. Remove with a slotted spoon and drain on absorbent paper (the original specifies brown paper; a rack set over a paper-towel-lined sheet pan serves the same purpose). Serve immediately.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.