Potato Croquettes
User Reviews
4.6
Potato Croquettes
Description
Potato Croquettes begin with cubed russet potatoes boiled until tender, then mashed and mixed with unsalted butter, salt, black pepper, milk, egg, crispy bacon pieces, and fresh parsley. Cubes of cheddar and provolone cheeses are added to provide pockets of melted richness inside each croquette. The mixture is shaped into golf ball-sized rounds using an ice cream scoop.
Each croquette is coated in flour, then dipped into beaten eggs, and finally covered in panko breadcrumbs, which provide a light, crunchy crust after frying in vegetable oil. This frying process yields croquettes that are crisp and golden on the outside and soft, cheesy, and flavorful on the inside.
The accompanying dip combines sour cream with smoked paprika, chopped bacon, fresh parsley, salt, and black pepper, adding smoky and savory notes that enhance the croquettes’ richness.
These croquettes can also be baked for a lighter option. Leftovers store well refrigerated for several days and can be reheated in the oven to restore crispness. Preparation can be done ahead and croquettes refrigerated until ready to cook.
Ingredients
Croquettes
- 3 pound potato cut into cubes (I used Russet potatoes
- 8 tablespoon butter unsalted
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 tablespoon milk
- 1 large egg
- 6 lices Bacon chopped
- ¼ cup parsley fresh, chopped
- 4 ounce cheddar cheese cut in cubes
- 4 ounce provolone cheese cut in cubes
- 1 cup all-purpose flour
- 3 large egg beaten
- 1 cup breadcrumbs I used Panko
- vegetable oil for frying
Dip
- 1 cup sour cream
- 2 lices Bacon chopped
- 2 teaspoon smoked paprika
- 2 tablespoon parsley fresh, chopped
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
Croquettes
- Place the potatoes in a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 tsp of salt to the water and stir. Bring the potatoes to a boil over high heat, then reduce to a medium and cook for about 15 minutes or until the potatoes are fork tender.
- In the meantime fry the bacon until crispy. If making the dip, fry all the bacon (8 slices in total) together and reserve ¼ of it for the dip.
- Drain the potatoes and add them to a large bowl. Add the butter, salt, pepper, milk, egg and mash using a potato masher. Alternatively, you could do all this using a mixer. Stir in the bacon and parsley.
- Prepare 3 shallow plates, one with the flour, one with the eggs beaten and one with the breadcrumbs. You can also season the eggs and flour with more salt and pepper. For a bit of a smokiness flavor you could add some smoked paprika to the flour.
- Using a small ice cream scoop, scoop out enough mashed potatoes to roll it into a golf ball size portion. Flatten it in your hand and place a cheese cube in the center. I made my cheese cubes small because I wanted to use both the cheddar cheese and provolone cheese in each croquette. Wrap the mashed potato around the cheese and you can either form it in a ball or a cylinder shape. Place on a plate or cutting board and repeat with remaining ingredients.
- Roll the croquettes first into the flour, then dip them in the beaten egg and finally roll them through the breadcrumbs, making sure they are completely covered. Place them on a plate or tray until ready to fry. You could also refrigerate them for about an hour, this will ensure that they will hold their shape, though I haven't had any problem with them falling apart.
- Add vegetable oil to a pot so that it's at least a couple inches deep and heat it over medium high heat.
- Fry these in batches and only fry about 4 or 5 at a time, it also depends on how big your pot is. You may need to roll them around to make sure they get golden all around. Place them on a towel-lined bowl to cool a little.
Dip
- To make the dip, add all the dip ingredients into a small bowl and stir to combine.
- Serve the croquettes warm with the dip.
Notes
- You can bake croquettes at 400°F (204°C) for about 15 minutes until golden and crispy instead of frying.
- Store leftover croquettes in an airtight container in the refrigerator for 3 to 5 days.
- Reheat croquettes on a baking sheet lined with parchment paper at 400°F (204°C) for about 10 minutes to keep them crispy rather than soggy.
- Prepare croquettes in advance and refrigerate them on a baking sheet covered with plastic wrap until ready to bake or fry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Serving | 1croquette | |
| Calories | 177kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 47mg | 16% |
| Sodium | 201mg | 8% |
| Potassium | 247mg | 5% |
| Fiber | 1g | 4% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 6.3mg | 7% |
| Calcium | 92mg | 9% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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