Greek Cheese Croquettes

This crispy, golden Tirokroketes recipe brings a taste of Greece right to your table. These traditional cheese croquettes feature a perfect contrast of textures—crunchy exterior giving way to a creamy, flavorful cheese center. Paired with a cool yogurt dip, they make an impressive appetizer that disappears within minutes at any gathering.

I first tasted these at a small taverna in Santorini overlooking the caldera. The combination of the salty cheese and cool yogurt dip against the backdrop of that blue Mediterranean view created a food memory I had to recreate at home.

Ingredients

• Feta cheese provides the distinctive tangy flavor that forms the foundation of authentic tirokroketes
• Kefalotyri or parmesan cheese adds a sharp, aged quality that balances the creaminess
• Ricotta or cream cheese creates that lusciously smooth interior texture
• Fresh mint or parsley brightens the rich cheese mixture with herbaceous notes
• Breadcrumbs both in the mixture and for coating create structure and that essential crispy exterior
• Greek yogurt forms the base of a cooling dip that perfectly complements the warm, fried croquettes

Step-by-Step Instructions

Prepare the Cheese Mixture

Combine all the cheeses, egg, herbs, breadcrumbs, pepper, and oregano in a large bowl. Mix thoroughly until you achieve a thick, well-incorporated paste that holds together. This mixture should be slightly sticky but firm enough to handle. Refrigerate for a full 30 minutes as this crucial step ensures the mixture firms up properly for shaping.

Shape and Coat the Croquettes

Using a tablespoon or small ice cream scoop, portion the chilled mixture into equal balls approximately 1½ inches in diameter. Roll between your palms to create smooth, even spheres. Set up a three step coating station with flour, beaten egg, and breadcrumbs in separate shallow dishes. Carefully dredge each cheese ball first in flour ensuring complete coverage, then dip fully in beaten egg, and finally roll in breadcrumbs pressing gently to adhere evenly.

Fry to Golden Perfection

Heat oil in a heavy bottomed pot or deep skillet to exactly 350°F use a thermometer for accuracy. The proper temperature ensures croquettes cook evenly without absorbing excess oil. Working in small batches of 4 to 5 to maintain oil temperature, carefully lower croquettes into hot oil. Fry for 2 to 3 minutes, gently turning occasionally with a slotted spoon until they achieve a uniform golden brown color. Transfer to a paper towel lined plate to absorb excess oil.

Prepare Yogurt Dip

In a medium bowl, combine the Greek yogurt, lemon juice, grated garlic, olive oil, salt and pepper. Whisk vigorously until completely smooth and fully integrated. Cover and refrigerate for at least 15 minutes to allow flavors to meld together. Just before serving, garnish with fresh chopped dill or mint for a pop of color and additional herbal notes.

Serve With Style

Arrange the warm croquettes in a pyramid or casual stack on a serving platter. Place the yogurt dip in a small serving bowl alongside. For extra presentation points, garnish the platter with lemon wedges and additional fresh herbs. Serve immediately while the croquettes are still warm and the centers remain irresistibly gooey.

Save

The fresh mint in this recipe is my secret weapon. During summer months I use mint from my garden window box, and the fragrance it adds to the cheese mixture transforms these from good to absolutely unforgettable. My Greek grandmother always insisted on using the freshest herbs possible, saying they were the soul of Mediterranean cooking.

The Art of Cheese Selection

When making tirokroketes, the cheese combination is crucial for authentic flavor. Traditional recipes call for Greek cheeses that may be harder to find, but this adapted version strikes the right balance. The feta provides characteristic tang and crumbliness, while the kefalotyri or parmesan delivers savory depth. If you can find kefalotyri at specialty stores or Greek markets, its unique sheep's milk flavor will elevate your croquettes to truly authentic status. The ricotta or cream cheese serves as a binder, creating that wonderful melty interior that makes these croquettes so irresistible.

Make Ahead and Storage Options

These tirokroketes work beautifully as a make ahead option for entertaining. You can prepare the cheese mixture and form the balls up to two days in advance, storing them covered in the refrigerator. For longer storage, freeze the shaped but uncoated balls on a baking sheet, then transfer to a freezer container once solid. When ready to serve, thaw in the refrigerator overnight, then proceed with the coating and frying steps. Leftover cooked croquettes can be refrigerated for up to three days and reheated in a 350°F oven for 10 minutes to restore their crispy exterior.

Serving Suggestions

While delicious on their own with the yogurt dip, tirokroketes can become part of a larger Greek feast. Serve alongside other mezze favorites like tzatziki, hummus, olives, and warm pita bread. For a more substantial meal, pair with a Greek salad dressed with olive oil and lemon juice. These croquettes also make an excellent side dish for grilled lamb or chicken souvlaki. To create an authentic taverna experience at home, serve with a glass of crisp white wine or the anise flavored Greek spirit ouzo, slightly diluted with water as the Greeks do.

Recipe FAQs

→ Can I bake these cheese croquettes instead of frying?

Yes, you can bake the tirokroketes at 375°F (190°C) for about 15-20 minutes until golden brown. Spray or brush them lightly with oil before baking for better browning. While they won't be quite as crispy as the fried version, they'll still be delicious.

→ What can I substitute for kefalotyri cheese?

If you can't find kefalotyri, Parmesan or Pecorino Romano make excellent substitutes as they have a similar sharp, salty flavor profile. Gruyère or aged provolone could also work well in these croquettes.

→ How far in advance can I prepare the cheese mixture?

The cheese mixture can be prepared up to 24 hours in advance and stored covered in the refrigerator. This actually helps the flavors meld and makes the mixture easier to shape. Just bring it out about 10 minutes before shaping so it's easier to work with.

→ Can tirokroketes be frozen?

Yes! You can freeze them either before or after frying. To freeze before frying, place the breaded balls on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a minute or two to the frying time. To freeze after cooking, allow them to cool completely, freeze on a tray, then store in a container. Reheat in a 350°F oven for 10-15 minutes.

→ What dishes pair well with tirokroketes?

Tirokroketes work beautifully as part of a Greek mezze spread alongside tzatziki, hummus, olives, and pita bread. They also pair well with Greek salad, grilled vegetables, or souvlaki. For a complete meal, serve them with a light tomato soup or as a side to grilled fish or lamb.

→ How can I tell when the oil is the right temperature for frying?

If you don't have a thermometer, drop a small piece of bread into the oil. It should bubble gently and turn golden brown in about 60 seconds. If it browns too quickly, the oil is too hot; if it barely bubbles, the oil needs to heat longer. Proper temperature ensures crispy croquettes that aren't greasy.