Potato Croquette Recipe
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
10 mins
-
Total Time
35 mins
-
Servings
10 croquettes
-
Calories
114 kcal
-
Course
Side Dish
-
Cuisine
North American
Potato Croquette Recipe
Description
This recipe combines cooled mashed potatoes with grated Parmesan, minced onion and garlic, fresh parsley, eggs, and seasonings to form the croquette base. The mixture's temperature is important—cold mashed potatoes are easier to shape and hold form. The croquettes are shaped into balls, then coated in a flour, egg wash, and panko breadcrumb sequence to create a crisp, golden shell upon frying. Cooking takes place in 2 inches of oil heated to 350°F in a high-sided pan to prevent spills. The croquettes are fried in batches for approximately 2 minutes each, just until they attain a light brown color and crispy texture. After frying, they drain on a cooling rack or paper towel to remove excess oil.
The potato croquettes make a suitable appetizer, side, or snack. Their crispy crust and soft filling are inviting, and their preparation allows for portion control and make-ahead possibilities. The notes emphasize the importance of completely cold mashed potatoes for shaping and suggest using a pot with high sides to safely contain bubbling oil during frying.
Ingredients
Potato Croquettes
- 2 cups potato cooled, mashed
- ½ cup Parmesan Cheese grated
- ¼ cup onion finely minced
- ¼ cup parsley more to serve, minced
- 3 large egg divided
- 1 clove garlic finely minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup panko gluten-free, if needed
- ¼ cup flour sub cornstarch for gluten-free
- cooking oil for frying
Instructions
- Combine the cooled mashed potatoes, parmesan cheese, onion, parsley, garlic, salt, pepper, and 1 of the eggs in a large bowl and mix till well combined.
- Set up three shallow bowls: add the flour to one bowl, whisk the remaining 2 eggs in another bowl, and put the panko in the third bowl.
- Form croquettes into balls and then dip each one first in flour, then in egg, then in the panko. Keeping one hand for the egg and the other hand for the flour and panko makes this process a lot neater. Place the breaded potato croquettes onto a baking sheet or plate.
- Heat 2 inches of oil in a high-sided frying pan over medium-high heat until it reaches 350 degrees Fahrenheit. (See notes.) Working in batches, add the potato croquettes to the pot, making sure not to crowd the pan. Cook them, for 2 minutes, or until they are light brown.
- Remove them with a slotted spoon and place them on a cooling rack set over a baking sheet or a paper towel-lined plate to catch the drips. Continue to cook the remaining croquettes, making sure the oil returns to 350 degrees between batches.
Notes
- Ensure mashed potatoes are fully cooled to allow easy shaping and avoid croquettes falling apart during frying.
- Use a high-sided pot for frying to contain oil bubbles and prevent spills for safe cooking.
- Work in batches to avoid crowding the pan, which can lower oil temperature and result in greasy croquettes.
- Maintain oil temperature at 350°F for optimal browning and crispness without overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10croquettes
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Serving | 1 croquette | |
| Calories | 114kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 75mg | 3% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 39IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
