Crispy Croquettes with Berry Jam and Green Herbs A Flavorful Twist You Have to Try
Learn how to make delicious Crispy Croquettes with Berry Jam and Green Herbs. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 cups cooked mashed potatoes (preferably leftover, chilled)
- 1 cup cooked shredded chicken or cooked vegetables (like peas and carrots) for a vegetarian option
- 1/2 cup finely chopped green herbs (a mix of parsley, chives, and tarragon works beautifully)
- 1/2 cup shredded sharp cheddar cheese
- 1 large egg
- 3/4 cup panko breadcrumbs (substitute with crushed cornflakes for extra crunch)
- 1/4 cup all-purpose flour (or gluten-free flour for a GF version)
- Salt and freshly ground black pepper to taste
- Vegetable oil or clarified butter for frying
- Berry jam of your choice (blackberry or raspberry recommended)
When I first started experimenting with this recipe, I realized how a handful of fresh herbs can truly change the whole character of the dish. Mama Lu always said herbs were like magic dust—never underestimate their power. If you don’t have fresh herbs, dried can work, but fresh is where the soul is.
Instructions
- Gather all your ingredients on the counter. It’s best to have cold mashed potatoes—they hold up better when frying.
- In a large bowl, combine the mashed potatoes, shredded chicken or veggies, chopped green herbs, and shredded cheddar cheese. Season with salt and pepper to taste.
- Beat the egg in a small bowl and add it to the potato mixture, stirring gently until everything is evenly combined. This will help bind the croquettes.
- Shape the mixture into small, oval-shaped croquettes—about the size of your palm. Don’t worry about making them perfect; rustic shapes have character.
- Set up a breading station: place flour in one shallow dish, beaten egg in another, and panko breadcrumbs in a third.
- Coat each croquette first in flour, then dip in the egg, and finally roll in the panko breadcrumbs, pressing slightly to adhere.
- Heat about 1/2 inch of vegetable oil or clarified butter in a heavy skillet over medium heat until shimmering but not smoking (about 350°F if you have a thermometer).
- Fry croquettes in batches, turning occasionally, until golden brown and crispy—about 3 to 4 minutes per side. Don’t overcrowd the pan; give them room to crisp.
- Remove croquettes with a slotted spoon and drain on paper towels. Season immediately with a pinch of salt while still hot.
- Serve warm with a dollop of berry jam on the side and a sprinkle of fresh green herbs.
I remember the first time I shared these croquettes with friends here in Portland. They were skeptical about the jam at first, but one bite changed everything. It’s that unexpected sweet and savory combo that Mama Lu’s recipes always had—simple, yet unforgettable.
