Ingredients:

  • 12 oz canned tuna in water, drained well and flaked
  • 1.5 cups cold mashed potatoes
  • 1/4 cup celery, extremely finely minced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp lemon zest
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 1.5 cups Panko breadcrumbs
  • 2 tbsp neutral oil for frying

Instructions:

  1. Dry the tuna. Squeeze the 12 oz of drained tuna in a clean kitchen towel until no more liquid comes out. Note: Excess moisture is the enemy of a crispy croquette.
  2. Combine the base. In a large bowl, mix the dried tuna with 1.5 cups cold mashed potatoes, 1/4 cup minced celery, 2 tbsp parsley, 1 tsp lemon zest, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper.
  3. Mash and fold. Use a fork to blend everything until the mixture holds together when squeezed.
  4. Shape the patties. Form the mixture into 8 even discs, about 1 inch thick. Precision Checkpoint: Aim for about 2.5 to 3 ounces per patty.
  5. Set up the station. Place 1/2 cup flour in one bowl, the 2 eggs whisked with 1 tbsp water in a second, and 1.5 cups Panko in a third.
  6. Coat with flour. Dredge each patty in flour, shaking off the excess until only a fine dust remains.
  7. Dip in egg. Submerge the floured patty into the egg wash, ensuring all sides are wet.
  8. Press into Panko. Lay the patty in the Panko and press firmly until the crumbs form a thick, even crust.
  9. Heat the oil. Add 2 tbsp neutral oil to your skillet over medium heat until the oil shimmers and a breadcrumb sizzles instantly.
  10. Fry in batches. Place the croquettes in the pan, leaving space between them.
  11. Cook carefully. Fry for 3 to 4 minutes per side until the exterior is deeply golden and feels firm to the touch.
  12. Drain and rest. Move the finished croquettes to a wire rack for 2 minutes before serving.