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Potato Croquettes
Potato Croquettes
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
130 minutes
Elevate mashed potatoes into irresistible crispy croquettes with our easy-to-follow recipe for a crispy and rich appetizer.
Ingredients:
  • For the mashed potatoes
  • 1 pound (3 to 4) medium Yukon Gold potatoes, peeled and quartered
  • 2 tablespoons kosher salt
  • 3 tablespoons unsalted butter, room temperature
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1/2 cup finely grated Parmesan cheese
  • 2 large egg yolks
  • 2 tablespoons finely chopped chives
  • For breading and frying
  • 1 cup fine breadcrumbs
  • 2 large egg whites
  • Vegetable or canola oil, for frying
  • Salt, to taste
Instructions:
  • Make creamy mashed potatoes: In a medium pot, simmer the peeled and quartered potatoes in at least an inch of cold water with 2 tablespoons of salt until fork-tender, about 10 minutes. Drain and return to the pot over medium heat to evaporate any remaining water, shaking the pot occasionally. If you have a potato ricer, rice the hot potatoes into a large bowl. Otherwise, cool the potatoes for 10 minutes and press them through a box grater. Add butter and pepper, mix gently until melted, and avoid overmixing. Allow to cool to room temperature, approximately 1 hour.
  • 1. After the mashed potatoes have cooled to room temperature, gently mix in the Parmesan cheese, egg yolks, and chives using a spatula until just combined. 2. Shape golf ball-sized croquettes by scooping the mixture with a spoon and rolling each one into a uniform ball by hand. 3. Place the formed croquettes on a baking sheet and repeat until all the mixture has been used.
  • Heat the oil in a medium saucepan to 350°F, ensuring it's at least 2 inches deep and doesn't go higher than halfway up the sides of the pot. Line a baking sheet with paper towels for draining. This is where you'll bread the first batch of croquettes.
  • Coat the croquettes: Sprinkle fine breadcrumbs on a plate. Whisk the egg whites in a small bowl until fully mixed. Dip each croquette into the egg whites, then coat with breadcrumbs. Place on the baking sheet and continue until 1/4 of the croquettes are breaded and ready to fry.
  • - Carefully add a few croquettes to the hot oil and fry until golden brown all over, about 3 minutes. Use tongs to gently move them around for even browning. Transfer the fried croquettes to a baking sheet, sprinkle lightly with salt, and repeat with remaining croquettes, adding more oil if needed. Serve immediately with a dip of your choice. Enjoy! Remember to leave a rating if you loved the recipe!

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