These potato croquettes are fluffy and buttery on the inside with a slight crunch on the outside making them irresistible. Used as a side dish, there is no need to add any other ingredients, it’s the simplicity that makes these little puffs of joy incredible. The key is to use potatoes that don’t contain much water, the ones you would buy for frying. I like to bake mine in the oven for total dryness, but they also work in the microwave if you’re in a hurry. If you have leftover mash or baked potatoes, use those, it’s a great way to recycle leftovers into a new creation. Use real butter for that great flavor and make them part of your next meal.
Potato Croquettes Recipe
Ingredients
☛7 medium potatoes
☛5 tbsp butter
☛3 eggs
☛1½ cups all-purpose flour (200g)
☛1½ cups breadcrumbs
☛Nutmeg
☛Salt and Pepper
☛Frying oil
Method
Bake potatoes skin on in oven approx 60 minutes at 350°F - 180°C and turn them over every 20 minutes. Or dry cook in microwave until tender, approx 10 minutes.
Scoop out the flesh leaving the skin behind and place the flesh in a mixing bowl. Using a masher, mash potato until smooth. Cut up the butter and add to the potato along with grated nutmeg, salt, and pepper. Mix well.
Separate the eggs, keeping the whites aside. Add the yolks to the mix and mix well.
Place in a piping bag and extrude into long strips. If you don’t have a piping bag, you can roll them into balls or snake shapes on the workbench. Cover and refrigerate for 30 minutes.
Remove from the fridge, slice into batons, trim for even sizes. They should resemble a slightly bigger cork shape. Set up your crumbing station using flat dishes with the flour, breadcrumbs and egg whites. Give the egg whites a light beat. Reshape any trimmings into more batons to avoid wastage. Roll croquettes into flour first, then egg whites, then breadcrumbs. Do the ends too for an even crumb. (refrigerate while the oil is heating up)
Heat up the oil to 340°F - 170°C and gently place the croquettes into the oil. Do it in 3 batches depending on the size of your fryer. Keep stirring them so they don’t burn on the bottom. They will be ready when golden brown. Place on absorbent paper then serve immediately. You can sprinkle a little salt but it’s not necessary as they should be well seasoned.
Recipe Tips
⏩Make them in advance, even the day before and cook them just before eating for that fresh crunchy texture.
⏩Once crumbled, give them another light roll on your workbench for that smoother shape.
⏩Refrigerating after crumbling for another 30 minutes will make them easier to handle and less likely to fall apart.
⏩Buy a good frying potato with less water content. Water is the enemy of croquette if you find your mash is a little soft, dry it in the microwave.
⏩Add some grated Parmesan and a little garlic and parsley and you have a great appetizer or serve as a starter with a salad.
☛7 medium potatoes
☛5 tbsp butter
☛3 eggs
☛1½ cups all-purpose flour (200g)
☛1½ cups breadcrumbs
☛Nutmeg
☛Salt and Pepper
☛Frying oil
Method
Bake potatoes skin on in oven approx 60 minutes at 350°F - 180°C and turn them over every 20 minutes. Or dry cook in microwave until tender, approx 10 minutes.
Scoop out the flesh leaving the skin behind and place the flesh in a mixing bowl. Using a masher, mash potato until smooth. Cut up the butter and add to the potato along with grated nutmeg, salt, and pepper. Mix well.
Separate the eggs, keeping the whites aside. Add the yolks to the mix and mix well.
Place in a piping bag and extrude into long strips. If you don’t have a piping bag, you can roll them into balls or snake shapes on the workbench. Cover and refrigerate for 30 minutes.
Remove from the fridge, slice into batons, trim for even sizes. They should resemble a slightly bigger cork shape. Set up your crumbing station using flat dishes with the flour, breadcrumbs and egg whites. Give the egg whites a light beat. Reshape any trimmings into more batons to avoid wastage. Roll croquettes into flour first, then egg whites, then breadcrumbs. Do the ends too for an even crumb. (refrigerate while the oil is heating up)
Heat up the oil to 340°F - 170°C and gently place the croquettes into the oil. Do it in 3 batches depending on the size of your fryer. Keep stirring them so they don’t burn on the bottom. They will be ready when golden brown. Place on absorbent paper then serve immediately. You can sprinkle a little salt but it’s not necessary as they should be well seasoned.
Recipe Tips
⏩Make them in advance, even the day before and cook them just before eating for that fresh crunchy texture.
⏩Once crumbled, give them another light roll on your workbench for that smoother shape.
⏩Refrigerating after crumbling for another 30 minutes will make them easier to handle and less likely to fall apart.
⏩Buy a good frying potato with less water content. Water is the enemy of croquette if you find your mash is a little soft, dry it in the microwave.
⏩Add some grated Parmesan and a little garlic and parsley and you have a great appetizer or serve as a starter with a salad.