Description
Crispy Potato Croquettes
These homemade Potato Croquettes are a delicious and easy-to-make appetizer or side dish. They’re perfect for any occasion.
Ingredients:
3 cups mashed potatoes
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
1 egg, beaten
1 cup bread crumbs
Vegetable oil for frying
Instructions:
Preheat oven to 200°F (95°C).
In a large bowl, combine mashed potatoes, Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper. Mix well.
Shape the potato mixture into small balls.
In a shallow dish, whisk together the egg and 1 tablespoon of water. In another dish, place the bread crumbs.
Dip each potato ball in the egg mixture, then coat in the bread crumbs.
Heat the vegetable oil in a large skillet over medium heat.
Fry the potato croquettes in batches for 2-3 minutes per side, or until golden brown.
Remove the croquettes from the oil and place them on a paper towel-lined plate to drain.
Keep the cooked croquettes warm in the oven while you fry the rest.
Serve the croquettes with your favorite dipping sauce, such as ketchup, mustard, or marinara sauce.
Tips:
You can add other ingredients to the potato mixture, such as chopped ham, bacon, or spinach.
You can also bake the croquettes in the oven instead of frying them. Preheat oven to 400°F (200°C) and bake for 20-25 minutes, or until golden brown.
Serve the croquettes with a side of salad or vegetables for a complete meal.
#HomeCooked
Step-by-Step Guide
1. Prepare the Potato Mixture: In a large bowl, thoroughly combine 3 cups of cold, leftover mashed potatoes with 1/2 cup grated Parmesan, 1/4 cup chopped parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder, and salt and pepper. The mixture should be firm enough to hold its shape.
2. Shape the Croquettes: Using damp hands, scoop about 2 tablespoons of the mixture and roll it into a compact ball. For a classic shape, gently roll it into a small log or cylinder. Place shaped croquettes on a parchment-lined tray.
3. Set Up Your Breading Station: In one shallow dish, whisk 1 egg with 1 tablespoon of water. In a second dish, spread out 1 cup of breadcrumbs.
4. Bread the Croquettes: Working one at a time, gently roll a croquette in the egg wash, letting excess drip off. Then, roll it in the breadcrumbs until fully coated. Return to the tray.
5. Fry to Perfection: In a deep skillet, heat 1/2 inch of vegetable oil over medium heat (350°F/175°C). Fry croquettes in batches for 2-3 minutes per side until deeply golden brown. Do not overcrowd the pan.
6. Drain and Serve: Transfer fried croquettes to a paper towel-lined plate to drain excess oil. Keep finished batches warm in a 200°F (95°C) oven while you cook the rest.
Serving Suggestions
These crispy croquettes are incredibly versatile. Serve them as a hot appetizer with an array of dipping sauces like garlic aioli, spicy sriracha mayo, or a creamy dill sauce. For a hearty side dish, pair them with a simple green salad, roasted vegetables, or alongside a main course like roasted chicken or pan-seared fish. They also make a fantastic addition to a brunch spread.
How-to Summary
Combine seasoned mashed potatoes with Parmesan and herbs, shape into balls or logs, coat in egg and breadcrumbs, then fry in hot oil until golden brown and crispy. Drain on paper towels and serve hot with your favorite dip.
Frequently Asked Questions
Can I use instant mashed potatoes?
Yes, but ensure they are prepared to a very thick, dry consistency. Fresh or leftover homemade mashed potatoes typically yield a better texture and flavor.
Can I make these ahead of time?
Absolutely. You can shape and bread the croquettes, then store them covered in the refrigerator for up to 24 hours before frying. This can actually help the coating adhere better.
How do I reheat leftover croquettes?
For best results, reheat them in an air fryer or oven at 375°F (190°C) for 5-10 minutes to restore crispiness. Avoid the microwave, which will make them soggy.
Why do my croquettes fall apart in the oil?
This usually means the potato mixture is too wet. Add more breadcrumbs or a tablespoon of flour to the mixture to help bind it. Also, ensure your oil is hot enough before adding them.
Can I freeze uncooked croquettes?
Yes. Place breaded, uncooked croquettes on a baking sheet to flash freeze, then transfer to a freezer bag. Fry directly from frozen, adding a couple extra minutes to the cooking time.
Common Mistakes to Avoid
- Using warm or runny mashed potatoes, which makes shaping difficult.
- Overcrowding the frying pan, which lowers the oil temperature and leads to greasy, soggy croquettes.
- Not letting the egg wash excess drip off, causing clumpy, uneven breading.
- Flipping the croquettes too often in the oil; let them develop a golden crust on one side before turning.
- Skipping the step of keeping cooked batches warm in the oven, which ensures all croquettes are served hot and crisp.
Conclusion
Homemade Potato Croquettes are a timeless, crowd-pleasing treat that transforms simple ingredients into something special. With a crispy exterior and a fluffy, flavorful interior, they are perfect for everything from casual snacks to elegant gatherings. By following this detailed guide and avoiding common pitfalls, you can master this classic dish. Experiment with different add-ins and dips to make it your own, and enjoy the delicious, satisfying results of home cooking.