Easy Tirokroketes (Greek Cheese Croquettes)

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If you’ve ever been to Greece you know these Tirokroketes are a must to try. These Greek cheese croquettes are crispy on the outside and melty cheesy on the inside. The perfect appetizer for a party, your guests will love them!

If you know me at all, you know I’m a cheese girl! And these classic Greek cheese croquettes, called tirokroketes, are one of my favorite savory treats. They’re easy and cheesy, and impossible not to love.

Tiro in Greek means cheese. Kroketes in Greek mean croquettes. And unlike many other types of croquettes, these are super simple to make. You’ll use your hands to mix together cheeses with a little egg and some flour, and then shape them into small patties. Most any flour should work here. If you try using almond flour, however, I would add in an additional egg.

Traditionally tirokroketes would be deep-fried, but I prefer a simple pan-fry using a small amount of olive oil. This cooking method makes them a little lighter, but no less crispy on the outside. Let these tirokroketes cool for just a minute before serving them, but no longer than that! You’ll want to eat them while they’re still soft and melty inside!

If you like these tirokroketes, you’ll love my Cheesy Vegetable Fritters and my Broccoli Feta Fritters!

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Tirokroketes (Greek Cheese Croquettes)

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5 from 3 votes

Servings: 12 croquettes

Prep Time: 10 minutes mins

Cook Time: 5 minutes mins

Total Time: 15 minutes mins

These Tirokroketes are classic Greek cheese croquettes, and so easy to make at home!

Equipment

• Large mixing bowl
• long griddle pan

Ingredients 

US CustomaryMetric

• 4 ounces feta cheese, crumbled (1 cup)
• 4 ounces shredded mozzarella (1 cup)
• 1 egg
• ¼ cup flour (+ more for dredging)
• 1 tsp dried mint
• 1 tsp baking powder
• ¼ tsp salt
• 2 tbs olive oil

Instructions

• Combine all the ingredients EXCEPT the olive oil, in a mixing bowl, using your hands to ensure it's well combined. It will be a bit tacky, but should form a cohesive mass.
• Divide into 12 ping-pong-ball sized portions, and roll each one into a smooth ball using moistened hands. Then flatten each one into a small patty.
• Sprinkle a few tablespoons of flour on a plate Gently toss each croquette in it so that it's lightly coated all over.
• Set a wide skillet over medium heat. Once it's hot, add the olive oil. Pan-fry the croquettes until browned on both sides, 2 to 3 minutes per side, working in batches if necessary. Transfer the cooked croquettes to a paper towel-lined plate to drain.
• Cool for 1 minute, then serve hot or warm, garnished with pinches of dried mint.

Notes

You may also like these Spinach + Ricotta Fritters

1. I used all purpose flour but gluten free all purpose flour or oat flour should work here too!
2. If you don’t have dried mint, use dried oregano instead, or omit it. 
3. Store leftovers in your fridge for up to 4 days.

Nutrition

Calories: 89kcal | Carbohydrates: 3g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 30mg | Sodium: 256mg | Potassium: 22mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 128IU | Calcium: 117mg | Iron: 0.4mg

Author: Stella Drivas