Tirokroketes with Yogurt Dip (Printable Version)
Crispy-coated cheese balls with a creamy center, served alongside a refreshing garlic-lemon yogurt dip — classic Greek mezze.
# What You'll Need:
→ For the croquettes
01 -
1 ½ cups grated feta cheese
02 -
½ cup grated kefalotyri or parmesan cheese
03 -
½ cup ricotta or cream cheese
04 -
1 egg
05 -
¼ cup breadcrumbs (plus more for coating)
06 -
2 tbsp chopped fresh mint or parsley
07 -
½ tsp black pepper
08 -
½ tsp dried oregano
09 -
Flour, for dredging
10 -
1 egg, beaten (for coating)
11 -
Oil for frying (vegetable or light olive oil)
→ For the yogurt dip
12 -
1 cup Greek yogurt
13 -
1 tbsp lemon juice
14 -
1 small garlic clove, grated or minced
15 -
1 tbsp olive oil
16 -
Salt and pepper to taste
17 -
Chopped dill or mint for garnish
# Steps To Follow:
01 -
In a bowl, combine feta, kefalotyri, ricotta, egg, herbs, breadcrumbs, pepper, and oregano. Mix until it forms a thick, shapeable paste. Chill in the fridge for 30 minutes to firm up.
02 -
Scoop and roll into balls (~1½ inch). Dredge each ball in flour, dip in beaten egg, then coat in breadcrumbs.
03 -
Heat oil in a deep skillet or pot to 175°C. Fry the balls in batches for 2–3 minutes, turning until golden and crispy. Drain on paper towels.
04 -
In a bowl, whisk together yogurt, lemon juice, garlic, olive oil, salt, and pepper. Garnish with fresh dill or mint.
05 -
Stack croquettes on a plate. Place yogurt dip in a small bowl on the side. Serve warm — crisp on the outside, creamy inside.
# Notes and Tips:
01 -
Crispy outside, gooey inside — the ultimate Greek mezze!