Tuna Croquettes with Cheese Recipe
Nobody can say no to tuna croquettes, the most delicious appetizer out there, with its crunchy outside and soft inside. And there are all kinds of amazing fillings.
Here, we’ll look at a recipe for tuna croquettes with cheese that can also work as a main dish. The ingredients go really well together because they don’t meld into one single flavor nor do they clash.
You can buy frozen croquettes, but it’s so much better to make them at home with your family. Besides the satisfaction of making something with your own two hands, you’ll also be protecting yourself from additives and preservatives.
The rich flavors of the tuna and cheese, together with the crunchy layer on the outside, are just irresistible. Making croquettes is an art, and it depends largely on how you fry them.
Before going into the recipe, first you may be interested in these tips.
Tips for frying croquettes
- Our first tip has to do with the temperature you fry your croquettes at. The oil should be very hot if you want them to turn out nice and crunchy. Otherwise, they will take longer to cook, giving them time to break open and fall apart. However, you don’t want them to burn. The ideal temperature is right around 350°F.
- Secondly, choose your oil well. Sunflower or vegetable oil is recommended because olive oil tends to smoke at a lower temperature.
- As for the amount of oil to use, it should be enough to completely cover the croquettes. Otherwise, they’ll break open before they’re done cooking. The oil is an important part of this recipe.
- Finally, don’t fry all of them at once because that will lower the temperature of the oil too suddenly.
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Tuna croquettes with cheese
This recipe is meant for 10 people. The dough is made of mashed potatoes, but you can substitute them for béchamel sauce, as long as the other ingredients stay the same.
- Two cups of shredded tuna (drained well)
- 200 grams of cream cheese
- 4 medium-sized potatoes
- 3 eggs
- 1/2 onion
- 2 cups of breadcrumbs (300 g)
- 3 tablespoons of corn flour (45 g)
- 1 cup of white flour (150 g)
- 2 tablespoons of finely chopped parsley (30 g)
- Salt and pepper (to taste)
- Sunflower or vegetable oil
- Boil the potatoes, skin on, until soft.
- Peel and mash the potatoes in a bowl.
- Mince the onion and saute in a bit of oil.
- Add the tuna, onion, one egg, the corn flour, and parsley to the mashed potatoes. Stir well.
- Season the mixture with salt and pepper and add the cream cheese (cut into strips). Stir but do not over-mix.
- Beat the remaining two eggs in a deep bowl.
- Shape the dough into small balls. You could also put the dough in a plastic baggie, cut one corner open, and use it to form a long cylinder, which you can then easily divide up with a wet spoon.
- Chill the balls in the refrigerator for a half hour, covered in plastic wrap.
- Roll them in the flour, then in the beaten eggs, and finally in breadcrumbs.
- At this point they’re ready to freeze until it’s time to make them. Once they’re hard, you can put them all together in a bag without them losing their shape.
- When you’re ready to fry them, let them sit out for an hour first.
- Heat the oil in a deep pan to about 350°F.
- Fry them a few at a time until they turn golden.
- Place on paper towels to absorb the extra oil.
- Serve and enjoy hot.
A few more things
These tuna croquettes with cheese go well with different kinds of sauces: tomato, avocado, citrus fruits, alioli, etc. If you serve them as a main dish, a green salad is an excellent side dish.It might interest you...