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The Croquette of Monte Cristo is a potato croquette stuffed with ham, cheese, onions, cabbage and mushrooms then coated in a breading and fried to crisp perfection.

This tasty little recipe is a party pleaser that your guests will talk about for years. Make a lot of them because you will need them.

The Croquette of Monte Cristo

Prep Time25 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Side Dish
Cuisine: French
Keyword: Ham, Potato
Servings: 6 Croquettes


  • 1 ½ lbs White Potatoes cubed
  • 4 eggs
  • ¼ cup Ham cooked and diced
  • ¼ cup Mozzarella Cheese shredded
  • ¼ cup Red Onion chopped
  • ¼ cup Cabbage chopped
  • ¼ cup Mushrooms chopped
  • 1 clove Garlic minced
  • ¼ cup Milk
  • 1 cup All-Purpose Flour
  • ¼ cup Chives chopped
  • 1 tablespoon Parsley chopped
  • 1 tablespoon Oregano chopped
  • 1 cup Bread Crumbs
  • Black Pepper to taste
  • Parmesan cheese graded for topping
  • vegetable oil for frying


  • Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and set aside to cool.
  • In a large skillet add 1/4 stick of unsalted butter and heat on medium high. Add onions, cabbage, garlic and cook until soft, add mushrooms and cook for additional 2 minutes; drain and set aside to cool.
  • Mash cooled potatoes until smooth.
  • Add 2 of the eggs, ham, onions, cabbage, garlic, cheese and chives into the bowl.
  • Season with pepper.
  • Stir well to fully incorporate.
  • Place potato mix in refrigerator for 30 minutes to cool.
  • In a deep, high wall saucepan, heat 4 – 6 inches of oil to 375 degrees F. (Or you can use a dutch oven or deep fryer)
  • In three medium bowls or pie plates, add flour to one bowl (season flour with ¼ tsp pepper), add the breadcrumbs to another and in the last bowl, whisk together remaining eggs and milk.
  • Take a golf ball size scoop of the potato mixture and roll it gently between your hands to form a short, fat cylinder. If the mixture gets too sticky, lightly flour your hands before rolling the croquettes.
  • Dredge each croquette in flour, then the egg mixture, and lastly, the breadcrumbs. Continue rolling until you’ve used all the potato mixture.
  • Carefully fry croquettes in hot oil (about 6 at a time) for approx 3 -4 minutes, or until they are a deep golden brown. Remove from the oil and drain on paper towels. Serve immediately.
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