Crispy Potato Croquettes Recipe | How To Make Croquettes

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Boil 1.5 pounds of peeled potatoes in cold water with 2 cloves of fresh garlic and 1/2 teaspoon of salt until knife tender, about 20 minutes.

Drain the potatoes and garlic, then return them to the pot and heat for 20 seconds to evaporate residual water.

Let the potatoes cool in the pot to avoid handling them while hot.

In a preheated small skillet, sauté 4 ounces of chopped onion in a pat of butter for 10-15 minutes until golden brown, adding a pinch of salt.

In a bowl, combine the sautéed onions with 4 ounces of Parmesan cheese, 1 cup of panko bread crumbs, and 1/2 cup of plain bread crumbs, mixing well.

Mash the cooled potatoes and garlic together in a large bowl, adding a pinch of salt and freshly cracked black pepper to taste.

Combine the mashed potatoes with the onion and cheese mixture until well mixed.

Shape the mixture into 8 large croquettes, or 16 smaller ones if desired, forming them into a hockey puck shape.

Dredge each croquette in 1/2 cup of all-purpose flour, shaking off excess flour.

Dip the floured croquette into 2 scrambled large eggs, ensuring it is coated.

Coat the egg-covered croquette in the breadcrumb mixture, gently patting the crumbs onto the surface.

Place the shaped croquettes on a lined baking sheet and refrigerate for 20-30 minutes to set.

Preheat oil in a frying pan to 340-350°F (170-175°C).

Fry the croquettes in batches, cooking for about 1 minute on each side until golden brown.

Flatten the surface of the croquettes before frying for even cooking.

Transfer the fried croquettes to a wire rack to drain excess oil and let cool for about 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens