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Potato Croquettes Recipe

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4.9 from 98 reviews

Crispy and creamy Potato Croquettes made from mashed Yukon Gold potatoes blended with Parmesan, butter, and fresh parsley, then breaded and pan-fried to a golden perfection. These delicious bites are perfect as an appetizer or side dish with a satisfying crunchy exterior and a soft, flavorful interior.

Ingredients

Scale

Potato Mixture

  • 1 pound Yukon Gold potatoes, peeled and quartered
  • Salt and pepper, to taste
  • 2 1/2 tablespoons unsalted butter
  • 2 egg yolks
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley, plus more for garnish

Coating

  • 4 tablespoons all-purpose flour
  • 1 large egg, beaten (for egg wash)
  • 1 cup whole wheat breadcrumbs

For Frying

  • Neutral oil, as needed (for frying)

Instructions

  1. Boil potatoes: Place the quartered Yukon Gold potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil over medium-high heat and cook the potatoes until they are fork-tender, about 15-20 minutes. Drain the potatoes thoroughly.
  2. Mash potatoes: Return the drained potatoes to the pot or transfer to a large bowl. Add the unsalted butter, salt, and pepper to taste. Mash the potatoes until smooth and creamy. Allow the mashed potatoes to cool completely to room temperature before proceeding.
  3. Shape mixture: Once cooled, mix the mashed potatoes with the egg yolks, grated Parmesan cheese, and chopped fresh parsley until just combined. Using your hands, shape the mixture into small logs or oval-shaped croquettes.
  4. Prepare dredging stations: Set up three shallow dishes: one with all-purpose flour, one with the beaten egg (egg wash), and one with whole wheat breadcrumbs. This will be used to coat the croquettes evenly.
  5. Coat croquettes: Lightly coat each potato croquette first in the flour, shaking off any excess. Then dip it into the egg wash to coat thoroughly, followed by rolling it in the whole wheat breadcrumbs until well covered. Place the coated croquettes onto a baking sheet lined with parchment paper to rest.
  6. Fry croquettes: Pour neutral oil into a medium-sized skillet until it is about half an inch deep. Heat the oil over medium heat until it reaches 350°F (175°C). Fry the croquettes in batches, turning occasionally, until they become golden brown and crisp on all sides. This should take about 3-4 minutes per batch. Remove and drain on paper towels.
  7. Garnish and serve: Garnish the fried croquettes with additional chopped parsley for a fresh burst of flavor and color. Serve warm as a delicious appetizer or side dish.

Notes

  • Make sure mashed potatoes are cooled before shaping to prevent the croquettes from falling apart during frying.
  • Use a neutral oil with a high smoke point, such as vegetable or canola oil, for frying to avoid imparting unwanted flavors.
  • You can prepare the croquettes in advance and refrigerate them until ready to fry.
  • Try serving with a dipping sauce like garlic aioli or marinara for extra flavor.
  • If desired, substitute whole wheat breadcrumbs with panko for a lighter, crunchier coating.

Keywords: potato croquettes, mashed potato appetizer, fried potato bites, Parmesan croquettes, easy snack, crispy potato

Find it online: https://flavorsbymaya.com/potato-croquettes-recipe/