Cheese croquettes

I made these cheese croquettes for the first time out of curiosity after seeing the recipe from Ina. I told myself not to make the full amount, but in the end, I went for the complete recipe because I love cheese anyway. The result was definitely beyond my expectations. They disappeared quickly; I even ate the first few while they were still hot. They are great on their own as an appetizer or even for breakfast.

Quick Info

Total time: about 35 minutes
Preparation time: 15 minutes
Cooking time: 20 minutes (depending on how many fit in the pan)
Servings: 2-3, depending on the size of the croquettes
Difficulty: easy
Recipe type: warm appetizer, side dish, breakfast

Ingredients

200 g feta cheese
1 egg
4 tablespoons flour (or 3, if you think that's enough; it depends on the cheese and flour)
1/4 teaspoon baking powder
breadcrumbs (enough to roll the croquettes in)
dill (dried or fresh, according to preference)
oil for frying

Instructions

1. Place the feta cheese in a bowl and crumble it with a fork.
2. Add the egg, flour, and baking powder. Mix everything well until you get a denser dough that is still easy to shape.
3. Depending on how soft the cheese is or the type of flour, you may need 3 or 4 tablespoons of flour. Add the flour gradually to avoid making the mixture too dry.
4. Prepare a separate mixture of breadcrumbs and dill. You don't need a large amount, just enough to roll the croquettes in.
5. Take a small amount of the mixture with your hand or a spoon and form small balls. Roll them in the breadcrumb-dill mixture until they are completely coated.
6. Heat a pan with enough oil to cover half the thickness of the croquettes. When the oil is hot, add the croquettes for frying.
7. Fry them on both sides over medium heat until they turn golden brown.
8. Remove them to a paper towel to absorb any excess oil.

Why I make this recipe often

Croquettes are quick to make, require no complicated ingredients, and you can make small or larger batches. They are a great solution when you have feta cheese in the fridge or want something savory and filling for breakfast. They are easy to make and don't leave you with a lot of dishes to wash.

Tips and Variations

Tips

If the cheese is very soft, adjust the amount of flour, but don't overdo it to avoid making the croquettes too dense.
Don't fry on too high heat, as they may burn on the outside and remain raw inside.
Try not to make the croquettes too big. They fry more evenly if they are medium or small in size.

Substitutions

Feta cheese can be replaced with any hard salty cheese, but the specific flavor of the recipe comes from feta.
Dill can be omitted or replaced with parsley if you prefer.
White flour can be substituted with whole wheat flour if you want a denser version.

Variations

If you want the croquettes to be crispier, you can use panko breadcrumbs.
For those who prefer a more intense herb flavor, dill can be added directly to the mixture, not just in the breadcrumbs.

Serving Ideas

They can be served warm, plain, or with fresh vegetables.
They can accompany a soup or stew instead of bread.
They are also suitable as a side dish alongside a green salad, for breakfast, or for a quick meal.

Frequently Asked Questions

1. What do I do if the dough is too soft?
Add flour gradually until the mixture becomes firm enough to be shaped into balls.

2. Can the croquettes be baked in the oven?
The recipe is for frying in oil. They won't turn out as crispy in the oven and may dry out, but you can try baking them at 200°C on parchment paper until golden, turning them halfway through.

3. What type of feta cheese do you recommend?
A firmer, more aged cheese helps with consistency. If you have a very soft one, use more flour or drain it a bit beforehand.

4. Can I use a different type of breadcrumbs?
Yes, any classic breadcrumbs or panko works. Homemade breadcrumbs can also be used if you like a coarser texture.

5. Can the croquettes be made without dill?
Yes, dill is not mandatory. It can be omitted or replaced with herbs to taste.

Nutritional Values

Estimated per 100 g (values vary depending on cheese, absorbed oil, breadcrumbs):

Calories: approximately 280 kcal
Protein: 10-12 g
Fat: 17-18 g
Carbohydrates: 18-20 g
Values are indicative and depend on how much oil the croquettes absorb during frying and the type of breadcrumbs used.

Storage and Reheating

Croquettes are best freshly made. They can be stored in the fridge in a covered container for up to 2 days, but they will lose their crispiness. To reheat, you can briefly place them in the oven or in a pan without oil to warm them up and make them slightly crispy again. I do not recommend storing them for longer, as the texture will not remain as pleasant.