Sharing delicious recipes from our kitchen

Potato Croquettes

Potato Croquettes

potato_croquette_1

A coating of lightly crisped bread crumbs wraps these soft pillows of creamy mashed potatoes to create a delicious croquette. Perfect as a side dish for most any meal, these croquettes are also a great way to use up any left over mashed potatoes. Or serve them with a spicy aioli, as an appetizer. Delicious!!

potato_croquette_2potato_croquette_3

Potato Croquettes
Prep Time
50 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
 
A light crispy crust wraps soft pillows of creamy mashed potatoes to create a delicious side dish for most any meal, or serve with a spicy aioli as an appetizer.
Course: Appetizer, Side Dish
Cuisine: French
Servings: 16
Author: Christoph
Ingredients
Croquettes
  • 4 cups mashed potatoes, cooled
  • ¼ cup minced onion
  • 2 egg yolks, beaten
  • 3 tablespoons flour
  • 1 tablespoons milk
  • salt & pepper
Breading
  • cornstarch
  • 1 egg beaten
  • fine bread crumbs
  • vegetable oil
Method
Croquettes
  1. Place mashed potatoes and onions in a large mixing bowl. In a small bowl beat the egg yolks and add to the potatoes.
  2. Add the flour, milk, and salt and pepper. Mix until well combined and smooth. Cover bowl with plastic wrap and place in the refrigerator for about 30 minutes.
  3. Scoop out about a ¼ cup of the potato mixture and form into a ball, flatten ball into a patty and place on a parchment or wax paper lined baking sheet. Place baking sheet in the fridge for about 20 minutes to firm up for breading.
Breading
  1. Set up a breading station with three small bowls. Put about a ¼ cup of cornstarch in the first, the beaten egg in the second, and the bread crumbs in the third.
  2. Working with the chilled potatoes one at a time, dust a potato cake with the corn starch, dredge in the beaten egg, roll to coat with bread crumbs and then return to the baking sheet. Once all cakes are breaded, return to the fridge to firm up before frying.
Fry
  1. Pour about ½ inch of oil in the bottom of a large skillet. Heat oil to 170°F – 180°F or until it shimmers. You can also test the oil by flicking a bit of flour. If the flour sizzles the oil is ready.
  2. Carefully slide a few of the cakes at a time into the oil. Cook for about 3 – 4 minutes or until you see a golden color starting to form, carefully turn the cakes and fry for about the same amount of time.
  3. Remove from the oil and place on a wire rack over a sheet pan to drain.
  4. Delicious served with an Aioli as an appetizer.
Cooks Notes

Croquettes can be spiced or seasoned any way you like. Use seasoned bread crumbs, or add finely chopped peppers for an added kick. Croquettes can be formed in any shape, I find the small patties easy to work with.

 


Related Posts

Colcannon

Colcannon

Mashed potatoes mixed together with sautéed cabbage and onions create this traditional Irish dish know simply as Colcannon. With an amazing depth of flavor and textures, these potatoes are remarkable light, fluffy, and delicious.  There are many versions of these potatoes, some using kale in […]



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.