This potato croquettes contain “dilis” or anchovies that make an ordinary potato croquettes taste better. Anchovies are so small that it is hard to fillet or debone each of them so it requires a lot of patience. There are some supermarkets that sell frozen anchovy fillets or if you can find canned anchovies, the better.
Dilis Potato Croquettes: A Nostalgic Summer Merienda
I remember spending my childhood summers at my Lolo Carding’s house in a quiet coastal town in Batangas. The mornings there always smelled like the ocean and brewing coffee, but the afternoons were strictly for merienda. One particular humid afternoon, my cousin and I came running home from playing patintero, starving and looking for something to eat. I expected the usual banana cue or maybe some leftover pancit, but instead, my Tita Baby placed a platter of golden, crispy balls on the table. They looked like regular mashed potato balls, but one bite revealed a savory, briny depth that I couldn’t quite place. That was the first time I fell in love with dilis potato croquettes.
It turns out, Tita Baby had an abundance of fresh anchovies or dilis that morning. Instead of the usual kinilaw or dried crispy fry, she decided to experiment. She filleted those tiny fish with the patience of a saint and folded them into creamy mashed potatoes. The result was magic. It wasn’t just a snack; it was a memory of the sea and home wrapped in a crunchy shell. To this day, whenever I miss those slow provincial afternoons, I whip up a batch of these savory bites. It is a humble dish that transforms simple pantry staples into something truly special.
Why Anchovies Make the Difference
You might be wondering why we are using such a specific fish. The summary of this dish lies in the umami bomb that is the anchovy. While the classic croquette is often filled with ground meat or cheese, adding dilis potato croquettes to your repertoire brings a unique seafood twist that is surprisingly sophisticated. Anchovies, or dilis, are naturally salty and rich in glutamates, which means they act as a natural flavor enhancer for the bland potatoes. It makes the ordinary potato croquettes taste better by cutting through the starchiness with a savory punch.
However, preparing fresh dilis can be a labor of love. As my Tita Baby used to say while wiping her brow, deboning these tiny swimmers requires a lot of patience. If you do not have the time to fillet them one by one, don’t worry. You can easily find supermarkets that sell frozen anchovy fillets. If those are unavailable, canned anchovies are a fantastic and convenient substitute that works just as well.
A Bit of Food for Thought
Before we dive into the cooking process, it is interesting to note the origins of the croquette. The concept actually hails from France, derived from the word croquer, which means “to crunch.” It was originally a way to use up leftover meat stews. But in true Filipino fashion, we have adapted this European technique to suit our local palate and resources. By using dilis, a fish that is abundant in our archipelagic waters, we turn a French classic into a distinctly Filipino comfort food.
Beyond the flavor, this dish is also a great way to sneak calcium into your family’s diet. Since we are finely chopping or grinding the fish, even the pickiest eaters—like my stubborn nephew, Buboy—won’t realize they are eating nutritious seafood inside these dilis potato croquettes.
Preparing the Dilis and Potato Base
The secret to smooth and pleasant seafood balls lies in how you process the fish. You need to finely chop the dilis or, even better, grind them in a food grinder. This technique is crucial because it ensures the flavor is distributed evenly throughout the ball, rather than having large, chewy chunks of fish that might be off-putting.
Once your fish is prepped, you transfer it to a large bowl. Here is where the binding magic happens. You combine the fish with boiled mashed potatoes and diced white bread. The bread is not just a filler; it acts as a sponge that absorbs moisture, ensuring your mixture isn’t too wet. To this, you add the aromatics: garlic, parsley, chopped onion, and chopped carrots. These vegetables add sweetness and texture. For seasoning, we go beyond simple salt and pepper. We add ground cumin and ground turmeric. My neighbor, Tita Sol, suggested this spice blend after her trip to the Middle East, and she was right. The cumin adds warmth, while the turmeric gives the inside a beautiful yellow hue and an earthy undertone. Mix everything thoroughly to ensure every bite is flavorful.
The Importance of Chilling the Mixture
This is the step you must not skip. After mixing, you must cover the bowl and refrigerate it for at least thirty minutes. I learned this the hard way when I tried to rush the process for a potluck. If the mixture is warm, it will be soft and sticky, making it impossible to shape.
Chilling the mixture solidifies the starches in the potatoes and firms up the fats. This technique makes the dough easier to handle and ensures that your dilis potato croquettes hold their round shape when they hit the hot oil. If you skip this, they might disintegrate or turn into flat patties during frying.
Shaping and Frying to Golden Perfection
Once the mixture is firm, you shape one tablespoonful of the mixture into balls. Consistency is key here so they cook at the same rate. After shaping, roll them in flour. This flour coating is essential. It creates a dry barrier that seals in the moisture of the potato while reacting with the hot oil to create that signature golden-brown crust. Without the flour, the potato might absorb too much oil and become greasy.
Deep-fry the balls in hot oil until they are golden brown. Make sure your oil is hot enough before dropping them in; otherwise, they will soak up the grease. But be careful not to make it smoking hot, or the outside will burn before the inside is heated through. Once they are floating and golden, remove them and drain on paper towels to get rid of excess oil.
Serving Suggestions for Dilis Potato Croquettes
These crispy bites are best served piping hot. The contrast between the crunchy exterior and the soft, savory interior is what makes dilis potato croquettes so addictive. My Kuya Bong loves dipping them in a mixture of mayonnaise and hot sauce for a creamy kick, but simple tomato catsup works wonderfully too. Whether you serve them as an appetizer for a party or a heavy afternoon snack, this dish is sure to be a hit. It serves about eight people, but in my experience, they disappear from the plate in minutes. So, go ahead and try this recipe—it’s a delicious way to elevate the humble dilis into something extraordinary.
How to Cook Dilis Potato Croquettes
Ingredients
- 1/2 kilo flesh dilis anchovies, deboned
- 1 and 1/2 slices white bread diced
- 2 cup potato boiled and mashed
- 1/8 tsp. garlic finely chopped
- 1 Tbsp. parsley minced
- 1 Tbsp. onions finely chopped
- 1/2 cup carrots chopped
- 1/2 to 1 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. ground cumin
- 1/8 tsp. ground turmeric
- 1/2 cup all purpose flour
- oil for frying
Instructions
How to cook Dilis Potato Croquettes
- Finely chop dilis or grind in a food grinder.
- Transfer to a bowl and combine with the rest of the ingredients (boiled mashed potatoes, diced white bread, garlic, parsely, chopped onion, chopped carrots, salt, ground cumin, ground turmaric) except oil and flour.
- Mix thoroughly. Cover and refrigerate for 30 minutes.
- Shape one tablespoonful of mixture into balls and roll in flour.
- Deep-fry in hot oil until golden brown. Drain on paper towels.
- Serve hot with catsup or mayonnaise and hot sauce. Serves 8.
Notes
Cooking Tips:
Master the Moisture Balance
To ensure your croquettes hold their shape during frying, make sure your boiled potatoes are well-drained and the added bread is dry enough to absorb excess liquid. If the mixture still feels too wet or sticky after mixing, you can add a little more diced bread or a tablespoon of flour to help bind the ingredients together tightly. Chilling the formed balls for an extra ten minutes before rolling them in flour also helps firm up the starches, preventing them from falling apart in the hot oil.Perfect Frying Temperature
Deep-frying requires the oil to be moderately hot, around 350°F to 375°F, to ensure a crispy golden crust without absorbing too much grease. If the oil is not hot enough, the croquettes will act like sponges and soak up the fat, resulting in a soggy and unappetizing oily mess. Conversely, if the oil is smoking hot, the breading will burn instantly while the inside remains cold, so always test with a small piece of bread or potato first.Finely Grind the Dilis
Since anchovies have tiny bones and a distinct texture, it is crucial to grind or chop them as finely as possible to blend seamlessly with the mashed potatoes. A coarse chop might leave behind noticeable chunks that can be unpleasant to chew and may overpower the delicate balance of flavors in the dish. Using a food processor ensures a smooth paste that distributes the rich, salty umami flavor of the fish evenly in every single bite.
I love how you incorporated dilis into the recipe. I can’t wait to make this Filipino style dish.
Hi Ana, I’m glad you liked the recipe and thanks for visiting this blog!