Hanukkah Crispy Potato Croquettes with Dill Rice Pilaf
Golden-crispy potato croquettes paired with aromatic dill rice pilaf, both infused with schmaltz for authentic Hanukkah flavor. The croquettes are air-fried until crunchy outside and creamy within, while the pilaf is studded with fresh dill and caramelized onions. A festive, elegant side dish that honors tradition while being approachable for home cooks.
- Prep
- 35 min
- Cook
- 40 min
- Wait
- 30 min
- Total
- 1 hr 45 min
- Makes
- 6 servings (12–18 croquettes plus 3 cups pilaf)
Steps
Before you start
- Preheat air fryer to 375°F (190°C) for at least 5 minutes
- Have all ingredients prepped and measured before starting—timing for both components is important
- Use room-temperature schmaltz if solid; gently warm if needed
Boil potatoes for croquettes
- Fill a large pot with cold salted water and add the 1.5 lb (680 g) peeled, chunked russet potatoes.
- Bring to a boil over high heat and cook for 12–14 minutes, until fork-tender but not falling apart.
- Drain in a colander and return to the pot.
- Let rest for 1 minute to evaporate excess moisture.
+ Show details− Hide details
Ready when: Potatoes are fork-tender but still hold their shape
Tip: Don't overboil; soft potatoes make gluey croquettes instead of creamy ones
Mash potatoes with schmaltz
- While potatoes are still hot, add 2 tablespoons (30 ml) of schmaltz to the pot.
- Mash with a fork until completely smooth with no lumps.
- Add the minced onion, beaten egg, 0.5 cup (60 g) matzo meal, 0.75 teaspoon (4.5 g) kosher salt, 0.25 teaspoon (0.5 g) black pepper, and 0.125 teaspoon (0.25 g) nutmeg.
- Fold gently but thoroughly until just combined and no dry spots remain.
+ Show details− Hide details
Ready when: Mixture is smooth, creamy, and holds together when pinched
Tip: Work quickly while potatoes are hot so the schmaltz and egg incorporate smoothly
Chill croquette mixture
- Spread the mashed potato mixture onto a baking sheet and refrigerate uncovered for at least 20 minutes until very cold and firmer.
- This makes shaping easier and helps croquettes hold together during cooking.
+ Show details− Hide details
Ready when: Mixture is cold and can hold a shape when pinched
Tip: Do not skip chilling—warm mixture will not hold its shape during air frying
Shape croquettes and coat
- In a shallow dish, mix 0.75 cup (75 g) panko breadcrumbs with 2 tablespoons (30 ml) melted schmaltz until the breadcrumbs are evenly moistened and fragrant.
- Using slightly wet hands (dip in cold water), scoop the cold potato mixture into 12–18 croquettes (roughly 1.5 inches / 4 cm long and ¾ inch / 2 cm wide, shaped like small logs or ovals).
- Roll each croquette in the schmaltz-panko mixture until fully coated, pressing gently so crumbs adhere.
- Place on a parchment-lined tray.
+ Show details− Hide details
Ready when: All croquettes are evenly shaped and fully coated with golden breadcrumbs
Tip: Wet hands prevent sticking; work quickly so mixture doesn't soften
Start the pilaf base
- While croquettes chill and are being shaped, heat 3 tablespoons (45 ml) schmaltz in a medium saucepan over medium heat.
- Add the 1 medium (170 g) thinly sliced yellow onion and cook, stirring often, for 6–8 minutes until softened and lightly caramelized at the edges.
- Do not brown too dark.
+ Show details− Hide details
Ready when: Onion is soft, translucent, and just starting to turn golden at edges
Tip: Slow caramelization develops deeper flavor; rushing it makes the onion dry
Toast rice and build pilaf
- Add 1.5 cups (300 g) long-grain white rice to the saucepan with the caramelized onion.
- Stir constantly for 2–3 minutes until the rice is well coated with schmaltz and becomes slightly translucent at the edges.
- Pour in 2.75 cups (660 ml) low-sodium chicken broth and 0.5 teaspoon (3 g) kosher salt.
- Stir once, then bring to a boil over high heat.
+ Show details− Hide details
Ready when: Broth is at a rolling boil and rice is submerged
Tip: Toasting the rice prevents it from becoming mushy and adds subtle nuttiness
Simmer pilaf covered
- Once the broth boils, immediately reduce heat to low, cover the pan with a tight-fitting lid, and cook undisturbed for 15 minutes.
- Do not lift the lid.
+ Show details− Hide details
Ready when: Rice is tender and liquid is absorbed
Tip: Lifting the lid releases steam and disrupts cooking; resist the urge to peek
Air fry croquettesOven 375°F / 190°C
- Once the pilaf is simmering, transfer the coated croquettes to the air fryer basket in a single layer (work in batches if needed; do not overcrowd).
- Spray or brush lightly with a bit more schmaltz if desired.
- Air fry at 375°F (190°C) for 12–14 minutes, shaking the basket halfway through, until the croquettes are golden brown and crispy on all sides.
+ Show details− Hide details
Ready when: Croquettes are deep golden-brown, crispy outside, and hot throughout
Tip: Shaking halfway ensures even crisping; crowding steam them instead of crisping
Finish the pilaf
- When the rice has finished cooking (after the 15-minute covered time), fluff it gently with a fork and let it rest uncovered off heat for 2 minutes.
- Fold in the 0.25 cup (15 g) chopped fresh dill and 0.25 teaspoon (0.5 g) black pepper.
- Taste and adjust salt if needed.
+ Show details− Hide details
Ready when: Rice grains are separate and fluffy, and dill is evenly distributed
Tip: Add dill after cooking to preserve its bright, fresh flavor and color
Serve together
- Transfer the warm pilaf to a serving platter or shallow bowl.
- Arrange the warm croquettes on top or alongside.
- Serve immediately while both components are still warm and crispy.
+ Show details− Hide details
Ready when: Plated and ready to serve
Tip: Serve right away so croquettes stay crispy; they soften as they cool
Good to know
Tips
- Schmaltz is crucial to authentic Hanukkah flavor, but ensure it's not burnt or rancid—use rendered chicken fat from a kosher butcher or trusted source for best results
- For extra-crispy croquettes, double-coat them: roll in breadcrumbs, dip briefly in an egg-water mixture (1 egg beaten with 1 tablespoon water), then roll in breadcrumbs again
- If you don't have an air fryer, bake croquettes on a parchment-lined baking sheet at 400°F (200°C) for 18–20 minutes, turning halfway, until golden—they'll be slightly less crispy but still delicious
- This dish honors Hanukkah's oil-frying tradition while using the air fryer for a lighter alternative that still delivers crispness and authentic flavor
Make ahead
Croquettes can be shaped, coated, and frozen on a tray (uncovered) for up to 2 weeks. Air fry from frozen, adding 3–4 minutes to the cooking time. Pilaf is best made fresh but can be made up to 2 hours ahead and gently reheated in a covered saucepan over low heat with a splash of broth.
Storage & reheating
Room temperature: pilaf will dry out after 1 hour; croquettes stay crispy for 2 hours. Refrigerator: store pilaf and croquettes separately in airtight containers for up to 3 days. Reheat pilaf gently in a saucepan over low heat with a bit of broth (crisping will be lost if reheated). Croquettes can be recrisped in a 350°F (175°C) oven for 5 minutes. Freezer: pilaf freezes for up to 3 months (thaw and reheat as above); croquettes freeze uncooked for 2 weeks (cook from frozen as noted in make-ahead).
Substitutions
- schmaltz (rendered chicken fat) → neutral oil (vegetable, canola, or avocado). Uses less traditional flavor but works well; croquettes will be slightly less rich but still delicious
- matzo meal → panko breadcrumbs (use 0.5 cup / 50 g) or all-purpose flour. Panko works well and adds slight crunch; flour is denser and may make croquettes heavier
- fresh dill → fresh parsley or fresh chives (same amount). Parsley is milder; chives add onion notes. Both are good alternatives if dill is unavailable
- low-sodium chicken broth → vegetable broth or water with 1 tablespoon (15 ml) additional schmaltz. Vegetable broth is lighter; water with schmaltz maintains richness but loses poultry depth
