Eggplant Potato Croquettes: A Delicious Meal Without Meat!

This gently boiled eggplant meets potato to form cheese‑filled croquettes that are extremely satisfying. These Eggplant Potato Croquettes are a meat‑free meal that behaves like a treat, are fun to share as a party appetizer, and are flexible enough to appear on a weeknight table.

In summary, boiled eggplant and mashed potatoes are seasoned with parsley, dried garlic, black pepper, and Parmesan. This base is then bound with eggs, a little flour, and shaped around cheese, before it is then fried. This food is great for vegetarians, picky eaters who love cheese, and anyone who wants a crunchy bite without meat.

What are Eggplant Croquettes?

Eggplant croquettes are small, fried patties made from cooked eggplant and potato, often seasoned and sometimes filled with cheese. Variations exist across Mediterranean and Eastern European cuisines, and some use roasted eggplant for a smoky flavor, while others mix in fresh herbs or different cheeses.

These croquettes combine the texture of eggplant and the starchy bind of potato to create a melting interior that pairs beautifully with a crisp exterior. Croquettes travel well, so they’re popular for picnics and mezze platters across many countries.

Pro Tips for the Best Eggplant Croquettes

• Boiled eggplant can hold a lot of water. After boiling and scooping the flesh, let it drain in a sieve for 10 minutes, then press gently to remove excess moisture to prevent soggy croquettes.
• If the mash feels loose, refrigerate for 15–20 minutes to firm up before shaping, and it’ll be easier to stuff and fry.
• Small cubes of semi‑soft melting cheese, such as mozzarella, fontina, and young provolone, work best for that gooey center.
• For extra crispiness after shaping, roll in flour, dip in beaten egg, and coat with extra breadcrumbs before frying. This method gives a panko‑style crunch, but it is optional.

Frequently Asked Questions

Can I bake them instead of frying?

Yes. Brush or spray lightly with oil, place on a lined baking sheet, and bake at 200°C (390°F) for about 20–25 minutes, turning once, until it's ready. They’ll be less oily but a bit less uniformly crisp than deep‑fried ones.

How do I stop them from falling apart while frying?

Make sure the mixture is well-drained. Use the flour and breadcrumbs in the recipe to bind, and if needed, add another tablespoon of flour or chill the mixture for 15–30 minutes before shaping. Also, fry in hot oil (170–180°C) and don’t overcrowd the pan.

Can I Freeze Eggplant Potato Croquettes?

Firstly, you can freeze it uncooked. Just shape croquettes and place them on a parchment‑lined tray. Freeze, and then fry or bake from frozen when you are ready to eat it. You can also fry completely and freeze. Reheat in a hot oven (200°C) for 10–15 minutes to crisp up.

How to Store Eggplant Potato Croquettes

Store cooled croquettes in an airtight container for up to 3 days. Reheat in the oven at 200°C (390°F) for 8–12 minutes to restore crispness. Place on a wire rack in the oven rather than a baking tray to let hot air circulate and prevent it from getting soggy.

How to Make Eggplant Potato Croquettes

Step 1

Step 1

First, start by boiling the eggplant and potatoes.

First, start by boiling the eggplant and potatoes.

Step 2

Step 2

In a bowl, mash the potatoes, add in the eggplant, and mash together.

In a bowl, mash the potatoes, add in the eggplant, and mash together.

Step 3

Step 3

Add salt, black pepper, garlic, chopped parsley, eggs, parmesan, and mix.

Add salt, black pepper, garlic, chopped parsley, eggs, parmesan, and mix.

Step 4

Step 4

Then, add in flour and breadcrumbs. The mixture should be moist but hold together when pressed.

Then, add in flour and breadcrumbs. The mixture should be moist but hold together when pressed.

Step 5

Step 5

Scoop about the mix, flatten it in your palm, place a small cube of cheese in the center, then fold the mash around the cheese. Roll or shape into a nugget, sealing the cheese completely inside.

Scoop about the mix, flatten it in your palm, place a small cube of cheese in the center, then fold the mash around the cheese. Roll or shape into a nugget, sealing the cheese completely inside.

Step 6

Step 6

Pour enough vegetable oil into a pan and fry the croquettes in batches.

Pour enough vegetable oil into a pan and fry the croquettes in batches.

Step 7

Step 7

Let them rest for a minute so the cheese settles slightly. Serve hot with lemon wedges, a simple yogurt‑garlic dip, marinara sauce, or a fresh salad.

Let them rest for a minute so the cheese settles slightly. Serve hot with lemon wedges, a simple yogurt‑garlic dip, marinara sauce, or a fresh salad.