POTATO CROQUETTE

 

 

 

What Is a Croquette?

The word "croquette" comes from the French term *croquer*, meaning "to crunch." The origin of this dish is difficult to pinpoint since similar versions exist around the world.

 

A croquette is a mixture of a primary ingredient—typically meat or vegetables—bound together, shaped, breaded, and deep-fried to crispy perfection. They're the ultimate crowd-pleaser, often enjoyed as appetizers or snacks.

 

 

 

Ingredients:

 

  • 1 kg potatoes (cut into cubes)

  • 3 tablespoons unsalted butter, room temperature

  • ½ teaspoon salt (or to taste)

  • ¼ teaspoon pepper (or to taste, optional)

  • 2 tablespoons fresh milk

  • 2 large eggs (beaten, 1 for the  mix, 1 for the egg wash)

  • bacon (cooked, chopped)

  • ¼ cup parsley (fresh, chopped)

  • cheddar cheese or mozzarella cheese (cut into cubes)

  • 1 cup breadcrumbs 

  • 1 cup flour

  • oil (for frying)

 

 

 

Dip:

 

  • 1 cup sour cream

  • 2 slices of bacon (cooked, chopped)

  • 2 teaspoons paprika

  • 2 tablespoons parsley (fresh, chopped)

  • ¼ teaspoon salt (or to taste)

  • ¼ teaspoon pepper (or to taste)

 

 

 

Instructions:

 

Step 1: Boil and Mash the Potatoes: Begin by placing cubed potatoes in a large pot of cold salted water. Bring to a boil, reduce to a simmer, and cook for 15 minutes or until fork-tender. Drain and let them steam briefly to avoid a watery mash. Mash with butter, milk, one egg, salt, and pepper until smooth and velvety.

 

Step 2: Shape and Stuff: Scoop out portions of the mashed potatoes the size of golf balls. Flatten slightly in your palm, add a cube or two of cheese and some bacon in the center, then wrap the potato mixture around it and roll into a perfect ball.

 

Step 3: Bread the Croquettes: Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each croquette in flour, dip in egg, then coat in breadcrumbs, ensuring every inch is covered for maximum crunch.

 

Pro tip: For even better results, chill the croquettes for 30–60 minutes before frying if you have time. This helps them hold their shape and crisp up better

 

Step 4: Fry Until Golden: Heat a few inches of oil in a deep pot to 350°F (175°C). Fry in batches of 4–5 croquettes at a time, gently turning them until they are golden brown and crispy all around—about 3–4 minutes. Drain on paper towels to remove excess oil.

 

Step 5: Make the Dip (optional): As the croquettes cool slightly, prepare a creamy dip by mixing sour cream, bacon, smoked paprika, parsley, salt, and pepper until well combined. This dip is a creamy, smoky complement that elevates the croquette experience!

 

Serve hot and don’t expect leftovers.

 

 

 

Tips for the Best Potato Croquettes

 

1. Let the Mashed Potatoes Cool:  Allow your mashed potatoes to cool down before mixing in the other ingredients. If you don’t, you might end up with a clumpy filling instead of the smooth texture we’re aiming for!

 

2. Moisten Your Hands for Efficiency: If the filling feels sticky and challenging to work with, chill it in the fridge first, then lightly wet your hands before rolling. Forming balls is the easiest, but feel free to get creative with shapes!

 

3. Incorporate Low-Moisture Ingredients: If you want to experiment with additional ingredients, ensure they’re low in moisture, as this can affect the forming and frying process. Good options include caramelized onions, cayenne pepper, mushrooms, minced jalapeño, finely diced ham, or shredded cheese.

 

 

 

FAQ’s

 

Can I prepare these in advance?
Absolutely! Shape and bread the croquettes, then refrigerate them raw for up to 24 hours. When you're ready to fry, they’ll hold their shape perfectly. Cooked croquettes can also be cooled and stored, then reheated for later enjoyment.
 
Can I bake this instead of frying?
Yes! Simply place them on a parchment-lined baking sheet, spray with oil, and bake at 400°F (200°C) for 15–18 minutes or until golden and crispy. Flip halfway through to ensure even browning. While they won’t achieve the same crunch as fried croquettes, they’ll still be undeniably delicious!
 
Can I air fry them?
Absolutely! Preheat your air fryer to 375°F (190°C). Give the croquettes a light spray of oil, and air fry them in batches for 10 to 12 minutes, flipping or shaking halfway through. The result? Perfectly crispy croquettes without the hassle or mess of deep frying.
 
Can I make this without bacon?
Absolutely! Feel free to leave out the bacon, or elevate your dish with alternatives like sautéed mushrooms, caramelized onions, or tender chopped ham. Each option will bring its own delicious twist to the recipe.
 
Can I use leftover mashed potatoes?
Definitely! Just make sure the mashed potatoes aren’t too wet; you might need to mix in extra flour or breadcrumbs. Also, a touch of seasoning is key. This recipe is a fantastic way to turn leftover mashed potatoes into something fabulous!