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Homemade Potato Croquettes photo

Potato Croquettes

These Potato Croquettes are a must-try! Crispy on the outside, creamy on the inside, they make the perfect appetizer or main dish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Croquettes:
  • 1 pound Yukon Gold potatoes peeled and quartered
  • Salt and pepper to taste
  • 2 ½ tablespoons unsalted butter
  • 2 egg yolks
  • ½ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley plus more for garnish
  • 4 tablespoons all-purpose flour
  • 1 large egg beaten (for egg wash)
  • 1 cup whole wheat breadcrumbs
  • Neutral oil for frying (as needed)

Equipment

  • Large pot
  • Mixing bowl
  • Fork or potato masher
  • Shallow dish
  • Frying pan
  • Slotted spoon
  • Paper towels

Method
 

Instructions:
  1. Step 1: Boil the Potatoes
    Place the peeled and quartered Yukon Gold potatoes into a large pot. Fill the pot with enough water to cover the potatoes completely. Add a pinch of salt and bring to a boil. Cook the potatoes for about 15-20 minutes or until they are fork-tender. Drain the potatoes and allow them to cool slightly.
  2. Step 2: Mash the Potatoes
    Once the potatoes are cool enough to handle, transfer them to a mixing bowl. Using a fork or potato masher, mash the potatoes until smooth and free of lumps. It’s essential to ensure there are no chunks, as this will affect the texture of the croquettes.
  3. Step 3: Combine the Ingredients
    In the bowl with the mashed potatoes, add the unsalted butter, egg yolks, grated Parmesan cheese, chopped fresh parsley, and flour. Season with salt and pepper to taste. Mix everything together until well combined. The mixture should be thick but pliable enough to form into shapes.
  4. Step 4: Shape the Croquettes
    With your hands, take a small amount of the potato mixture and shape it into a small cylinder or oval, about 2-3 inches long. Repeat this process until all the mixture is shaped into croquettes.
  5. Step 5: Prepare for Frying
    In a shallow dish, beat the large egg to create an egg wash. Place the whole wheat breadcrumbs in another shallow dish. Dip each croquette into the egg wash, ensuring it is fully coated, and then roll it in the breadcrumbs until evenly coated.
  6. Step 6: Fry the Croquettes
    In a frying pan, heat a generous amount of neutral oil over medium heat. Once the oil is hot, carefully add the breaded croquettes to the pan in batches, being careful not to overcrowd them. Fry for about 3-4 minutes on each side or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on paper towels to drain excess oil.
  7. Step 7: Garnish and Serve
    Once all the croquettes are fried, transfer them to a serving platter. Garnish with additional chopped parsley for a fresh touch. Serve them warm with your favorite dipping sauce, and watch them disappear!

Notes

  • Ensure potatoes are completely cool before shaping to maintain the mixture's consistency.
  • Fry in batches to avoid overcrowding the pan, which can lead to uneven cooking.
  • For a healthier option, consider baking the croquettes instead of frying.