Crispy and Filling Baked Croquettes
A Hearty Baked Croquette Recipe, Deliciously Light and Flavorful
In today’s health-conscious era, many people are choosing to reduce fried foods. That’s why today, I’ve prepared baked croquettes, made without deep-frying, offering a delightful, non-greasy taste that will keep you reaching for more. They have a slightly crisp exterior and a satisfyingly dense filling, making them incredibly moreish. Let’s make this wholesome snack that everyone, young and old, will love!
Croquette Dough Ingredients- 500g bread flour (strong flour)
- 80g sugar
- 5g salt
- 10g milk powder
- 20g active dry yeast
- 1 large egg (approx. 50g)
- 240g lukewarm water
- 60g unsalted butter, softened
Croquette Filling Ingredients- 1 medium boiled potato
- 4 boiled eggs
- A little finely chopped pickle
- 1/2 stick imitation crab meat, finely chopped
- A little chopped ham
- A little chopped carrot
- A little chopped green onion
- Mayonnaise, to taste
- Pinch of black pepper
- Pinch of salt
- Curry powder (optional, to taste)
- 1 medium boiled potato
- 4 boiled eggs
- A little finely chopped pickle
- 1/2 stick imitation crab meat, finely chopped
- A little chopped ham
- A little chopped carrot
- A little chopped green onion
- Mayonnaise, to taste
- Pinch of black pepper
- Pinch of salt
- Curry powder (optional, to taste)
Cooking Instructions
Step 1
First, let’s prepare the croquette dough. In a large bowl, accurately measure and combine the bread flour, sugar, salt, milk powder, and active dry yeast. Mix them gently with your hands. Pre-mixing these dry ingredients ensures they are evenly distributed during kneading.
Step 2
In a separate bowl, lightly beat 1 egg and then whisk in 240g of lukewarm water. Gradually add this liquid mixture to the dry ingredients in the large bowl, mixing until a dough forms. Once the dough comes together, transfer it to a clean work surface. Add the 60g of softened butter and knead the dough thoroughly until it becomes smooth and elastic. Place the kneaded dough back into the bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise in a warm place for about 40 to 50 minutes for the first proofing. The dough should double in size.
Step 3
While the dough is proofing, prepare the filling. Mash or finely chop the boiled potato and the 4 boiled eggs. Finely chop the pickles, imitation crab meat, ham, carrot, and green onions. Combine the mashed potato, chopped vegetables, imitation crab, ham, green onions, and boiled eggs in a bowl.
Step 4
Lightly sauté the chopped carrots and green onions in a pan with a little oil until tender. Sautéing the vegetables helps to evaporate excess moisture and enhance their flavor, making the filling even more delicious.
Step 5
Once the first proofing is complete, gently punch down the risen dough on a lightly floured surface to release the air. Divide the dough into portions of approximately 50g each and shape them into balls. Let them rest for about 10 minutes; this is called bench rest and makes the dough easier to shape.
Step 6
Add the sautéed vegetables to the bowl with the other filling ingredients (mashed potato, boiled eggs, chopped pickles, imitation crab, ham, green onions). Mix in mayonnaise to your desired consistency. Season with salt and pepper. For an extra flavor dimension, you can also add a pinch of curry powder if you like. Mix everything thoroughly until well combined.
Step 7
Flatten a dough ball in the palm of your hand, creating a small well in the center. Spoon a generous amount of the filling into the well. Press the filling down firmly with a spoon or your fingers to pack it in tightly. Filling the croquettes generously is key to a delicious and satisfying result.
Step 8
Carefully bring the edges of the dough up and around the filling, pinching them together to seal the croquette completely. Ensure there are no gaps to prevent the filling from escaping during baking, similar to how you would wrap a dumpling.
Step 9
Prepare a small bowl of water. Dip each sealed croquette briefly into the water. Immediately after dipping, roll the croquette in breadcrumbs, coating it evenly. Gently pat the croquette to help the breadcrumbs adhere and remove any excess. This step is crucial for achieving a crispy exterior.
Step 10
Place the breadcrumb-coated croquettes on a baking sheet. Bake in a preheated oven at 180°C (350°F) for 20 to 25 minutes, or until golden brown and crisp. Your delicious baked croquettes are now ready to be enjoyed warm!
