When I want a snack but don't feel like making dough with yeast or waiting for hours, I whip up these cumin croquettes. I love them because they're simple to make and I always have the ingredients at home. These little treats are ready in half an hour and come out nicely crispy on the outside without being too salty. The cumin makes all the difference, so I never skip it.
Quick Info
Total time: about 30 minutes
Preparation time: 10-15 minutes
Baking time: 15 minutes
Servings: 3-4 (depending on how thin you make them)
Difficulty: easy
Recipe type: savory snack, quick appetizer
Ingredients
2 cups of flour (about 250 g)
2 eggs
1 packet of baking powder (or as needed for 500 g of flour)
100 ml water
100 ml milk
salt (to taste, I usually add about half a teaspoon)
cumin (to taste, about a heaping teaspoon)
oil (for greasing the baking tray)
Instructions
1. In a large bowl, mix the flour with the salt and baking powder.
2. Crack the eggs on top and pour in the water and milk. Add the cumin directly, without crushing it, to keep the flavor.
3. Stir everything with a spoon until the ingredients start to bind. Then knead quickly, just enough to form a smooth dough. Don’t over-knead; it shouldn’t be treated like bread dough.
4. On a floured surface, roll out the dough. I usually leave it about 0.5 cm thick, but you can make it thinner for a crispier result.
5. Cut the dough into strips about 1-2 cm wide and 8-10 cm long, but I never measure them precisely. A knife or a pizza cutter works well.
6. Grease the baking tray with a very thin layer of oil; I don’t use parchment paper. Arrange the strips with a little space between them.
7. Bake in a preheated oven at 180-190°C for about 15 minutes or until they turn golden brown. Don’t leave them too long, or they will dry out.
8. Remove them to a rack to cool slightly. They can be eaten warm, but they taste better after sitting for 10 minutes.
Why I make this recipe often
It helps when I need something quick and savory, especially for snacks or alongside a beer. They are made from simple ingredients and don’t require any special technique. They don’t need yeast, so there’s no waiting for rising. I think they go well with anything, from a packed lunch to a platter for guests. If there are leftovers, I keep them in a sealed container, and they last well for a day or two.
Tips and Variations
Tips
Don’t leave the dough too thick, or the inside will remain soft.
If you don’t want them to stick to the tray, even a splash of oil helps.
You can adjust the salt after tasting a bit of the dough. Don’t skip the cumin; it really gives them their distinct flavor.
Substitutions
You can replace the water with milk (200 ml of milk total) if you don’t have water on hand.
Baking powder is essential; it won’t work without it or with yeast.
For those who don’t want cumin, you can sprinkle poppy seeds or sesame on top, but they won’t be quite the same croquettes.
Variations
If you like, you can cut the strips thinner for crispier snacks.
You can brush them with a bit of beaten egg and sprinkle extra cumin or coarse salt before baking (optional).
For a richer flavor, you can add a little grated cheese to the dough, but then it’s not the basic recipe anymore.
Serving Ideas
I usually place them on a platter at the table alongside other snacks.
They can be taken on the go or to school as a quick snack.
They are good on their own, but also pair well with yogurt, fresh cheese, or hummus.
Frequently Asked Questions
Can the dough be made in advance?
You can prepare the dough a few hours ahead and keep it in the fridge, but I prefer to bake it immediately.
Can I use only water or only milk?
Yes, you can use just water or just milk. The texture differs slightly; using all milk makes them fluffier, while just water makes them crispier.
Does the oven need to be preheated?
Yes, to allow them to rise nicely and brown evenly. If you put the tray in a cold oven, they may harden.
How do I know when they are done?
When the edges start to turn golden and the surface is no longer wet, you can take them out. It depends on the oven, but they should be ready in about 15 minutes.
Nutritional Values
The values are approximate, per serving from 4 (depending on cuts):
Calories: 250-300 kcal per serving
Protein: 8-9 g
Carbohydrates: 45-50 g
Fat: 5-7 g
The croquettes are not very high in fat. Most of the calories come from flour and eggs. If you add more oil or cheese, the fat content will increase.
Storage and Reheating
Cumin croquettes are best on the day they are made, but they stay crispy the next day if kept in a sealed container at room temperature. I don’t recommend keeping them for more than two days, as they lose their texture. They don’t reheat well in the oven or microwave, as they become hard. If you want to refresh them a bit, let them sit at room temperature for a few minutes before serving.
Quick Info
Total time: about 30 minutes
Preparation time: 10-15 minutes
Baking time: 15 minutes
Servings: 3-4 (depending on how thin you make them)
Difficulty: easy
Recipe type: savory snack, quick appetizer
Ingredients
2 cups of flour (about 250 g)
2 eggs
1 packet of baking powder (or as needed for 500 g of flour)
100 ml water
100 ml milk
salt (to taste, I usually add about half a teaspoon)
cumin (to taste, about a heaping teaspoon)
oil (for greasing the baking tray)
Instructions
1. In a large bowl, mix the flour with the salt and baking powder.
2. Crack the eggs on top and pour in the water and milk. Add the cumin directly, without crushing it, to keep the flavor.
3. Stir everything with a spoon until the ingredients start to bind. Then knead quickly, just enough to form a smooth dough. Don’t over-knead; it shouldn’t be treated like bread dough.
4. On a floured surface, roll out the dough. I usually leave it about 0.5 cm thick, but you can make it thinner for a crispier result.
5. Cut the dough into strips about 1-2 cm wide and 8-10 cm long, but I never measure them precisely. A knife or a pizza cutter works well.
6. Grease the baking tray with a very thin layer of oil; I don’t use parchment paper. Arrange the strips with a little space between them.
7. Bake in a preheated oven at 180-190°C for about 15 minutes or until they turn golden brown. Don’t leave them too long, or they will dry out.
8. Remove them to a rack to cool slightly. They can be eaten warm, but they taste better after sitting for 10 minutes.
Why I make this recipe often
It helps when I need something quick and savory, especially for snacks or alongside a beer. They are made from simple ingredients and don’t require any special technique. They don’t need yeast, so there’s no waiting for rising. I think they go well with anything, from a packed lunch to a platter for guests. If there are leftovers, I keep them in a sealed container, and they last well for a day or two.
Tips and Variations
Tips
Don’t leave the dough too thick, or the inside will remain soft.
If you don’t want them to stick to the tray, even a splash of oil helps.
You can adjust the salt after tasting a bit of the dough. Don’t skip the cumin; it really gives them their distinct flavor.
Substitutions
You can replace the water with milk (200 ml of milk total) if you don’t have water on hand.
Baking powder is essential; it won’t work without it or with yeast.
For those who don’t want cumin, you can sprinkle poppy seeds or sesame on top, but they won’t be quite the same croquettes.
Variations
If you like, you can cut the strips thinner for crispier snacks.
You can brush them with a bit of beaten egg and sprinkle extra cumin or coarse salt before baking (optional).
For a richer flavor, you can add a little grated cheese to the dough, but then it’s not the basic recipe anymore.
Serving Ideas
I usually place them on a platter at the table alongside other snacks.
They can be taken on the go or to school as a quick snack.
They are good on their own, but also pair well with yogurt, fresh cheese, or hummus.
Frequently Asked Questions
Can the dough be made in advance?
You can prepare the dough a few hours ahead and keep it in the fridge, but I prefer to bake it immediately.
Can I use only water or only milk?
Yes, you can use just water or just milk. The texture differs slightly; using all milk makes them fluffier, while just water makes them crispier.
Does the oven need to be preheated?
Yes, to allow them to rise nicely and brown evenly. If you put the tray in a cold oven, they may harden.
How do I know when they are done?
When the edges start to turn golden and the surface is no longer wet, you can take them out. It depends on the oven, but they should be ready in about 15 minutes.
Nutritional Values
The values are approximate, per serving from 4 (depending on cuts):
Calories: 250-300 kcal per serving
Protein: 8-9 g
Carbohydrates: 45-50 g
Fat: 5-7 g
The croquettes are not very high in fat. Most of the calories come from flour and eggs. If you add more oil or cheese, the fat content will increase.
Storage and Reheating
Cumin croquettes are best on the day they are made, but they stay crispy the next day if kept in a sealed container at room temperature. I don’t recommend keeping them for more than two days, as they lose their texture. They don’t reheat well in the oven or microwave, as they become hard. If you want to refresh them a bit, let them sit at room temperature for a few minutes before serving.