In short: mash yesterday’s potatoes, add diced raclette cheese and cured meats, shape into balls, bread them and fry until golden. Twenty-five minutes later, you have croquettes that are crispy outside and molten inside.
📲 The video that inspired this recipe
Chef’s tip
In mountain kitchens, nothing gets thrown away. The day after a raclette night, there are always three orphaned potatoes, a sulking piece of cheese and two slices of cured ham that nobody dared to take “because it was the last one.” That is exactly what the best croquettes are made from. The secret comes down to two words: cold potatoes. Hot, they get sticky and the croquette collapses. Cold, they hold together and the breading sticks nicely.
And no, this is not a diet recipe. But it is a common-sense recipe, which is almost the same thing.
| Prep time | 20 min |
|---|---|
| Cook time | 10 min |
| Total | 30 min |
| Servings | 4 people (adjustable) |
| Difficulty | Easy |
Ingredients (for 4 people, about 16 croquettes)
- 500 g of potatoes cooked the day before (skin on or off)
- 120 g of raclette cheese, in small dice
- 80 g of cured meats (cured ham, coppa or dried meat), sliced thin
- 1 egg for the filling and 2 eggs for the breading
- 3 tablespoons of flour
- 80 g of breadcrumbs (or panko for extra crunch)
- 1 tablespoon of chopped chives
- Salt, pepper, a pinch of nutmeg
- Oil for frying
Equipment
- A mixing bowl and a potato masher (or a fork and determination)
- Three shallow bowls for the breading
- A deep skillet or a deep fryer
The steps
Step 1 — The filling (5 minutes)
Mash the potatoes coarsely: a few chunks give character. Add one egg, the chives, salt, pepper and nutmeg. Fold in the cheese cubes and the cured meat. Taste: if you think it needs more cheese, you are in the right place.
Step 2 — Shaping (5 minutes)
Shape walnut-sized balls, or little cylinders like restaurant croquettes. Place them in the refrigerator for 10 minutes: they will hold together much better when cooking.
Step 3 — Breading (5 minutes)
Roll each croquette in the flour, then in the beaten eggs, then in the breadcrumbs. For a really crispy crust, do a second round of egg and breadcrumbs.
Step 4 — Cooking (8 to 10 minutes)
Fry the croquettes in 1 cm (1/2 in) of hot oil, turning them, until deep golden. Drain them on paper towels. Lighter version: 15 minutes in the oven at 200 °C (400 °F) or in an air fryer, with a drizzle of oil.
The chef’s tricks
- Very cold cheese: cut cold, it stays in cubes and only melts during cooking, for a truly molten center.
- Smoked raclette: if you have some, now is the time to bring it out.
- Sauce: a chive crème fraîche or a mustard mayonnaise. Ketchup is allowed for kids under 12 and for adults who own it.
What to serve them with?
A well-dressed green salad for balance, cornichons for tradition, and a glass of white wine from Savoie for conversation. As an appetizer, spear them on toothpicks: they will vanish before your guests have time to ask for the recipe.
Frequently asked questions
Can you make them in advance?
Yes: shaped and breaded, they keep for 24 hours in the refrigerator, or can be frozen raw. Cook them without thawing, adding 3 minutes.
Can you use mashed potatoes?
A firm homemade mash works. A mash that is too creamy will give you croquettes that spread out like pancakes.
Find more zero-waste ideas in our article What to do with leftover raclette? [LINK TO ADD — draft 1405].
