Golden Potato Croquettes

by

Golden Potato Croquettes

  • Prep time: 20 minutes

  • Cook time: 15 minutes

  • Yields: 20–24 croquettes

Ingredients

The Base:

  • 2 lbs (1 kg) Potatoes (Russet or Yukon Gold work best)

  • 2 tbsp Unsalted butter

  • 1/4 cup Parmesan cheese, finely grated

  • 1 Large egg yolk

  • 2 tbsp Fresh parsley, finely chopped

  • Salt and Pepper to taste

  • Optional: A pinch of nutmeg

The Coating:

  • 1/2 cup All-purpose flour

  • 2 Large eggs, beaten

  • 1 1/2 cups Panko or fine breadcrumbs

  • Oil for frying (Vegetable, Canola, or Sunflower)

Instructions

  1. Prepare the Potatoes: Peel and cube the potatoes. Boil them in salted water until tender (about 15–20 minutes). Drain thoroughly and let them steam dry for a minute so they aren’t watery.

  2. Mash: Mash the potatoes until completely smooth. Stir in the butter, Parmesan, egg yolk, parsley, salt, and pepper. Let the mixture cool down—it is much easier to shape when it’s cool or even chilled.

  3. Shape: Take about 2 tablespoons of the mixture and roll it into a cylinder or “log” shape, just like the ones in your photo.

  4. The Breading Station:

    • Roll each log in flour (shake off excess).

    • Dip into the beaten eggs.

    • Coat thoroughly in breadcrumbs.

  5. Fry: Heat about 1 inch of oil in a deep skillet to 350°F (175°C). Fry the croquettes in batches for 3–4 minutes, turning occasionally, until they are evenly golden brown.

  6. Drain: Place them on paper towels to remove excess oil.

Tips for Success

  • Don’t overwork the mash: If you overmix, the potatoes can become “gluey.”

  • Keep it cold: If the mixture feels too soft to handle, pop it in the fridge for 30 minutes before shaping.

  • Air Fryer Option: Spray them generously with oil and air fry at 400°F (200°C) for 10–12 minutes, shaking halfway through.

Leave a Comment