Classic Potato Croquettes
These golden, crispy-on-the-outside and creamy-on-the-inside potato croquettes are the ultimate comfort food side dish.
Ingredients
- •2 lbs (900g) Russet potatoes, peeled and cut into chunks
- •2 tablespoons unsalted butter
- •1/4 cup grated Parmesan cheese
- •1 large egg, lightly beaten
- •1/4 cup all-purpose flour
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1/4 teaspoon ground nutmeg
- •1 cup panko breadcrumbs
- •2 cups vegetable oil for frying
Instructions
- 1
Boil the potato chunks in salted water until tender, about 15-20 minutes, then drain well and let them steam dry in the pot for 2 minutes.
- 2
Mash the potatoes until smooth, then stir in the butter, Parmesan, half of the beaten egg, salt, pepper, and nutmeg until well combined.
- 3
Allow the mixture to cool slightly, then shape into small cylinders or logs, about 3 inches long.
- 4
Place the flour in one shallow bowl, the remaining beaten egg in another, and the panko breadcrumbs in a third.
- 5
Roll each potato log in the flour, dip into the egg, and finally coat thoroughly with the panko breadcrumbs.
- 6
Heat the vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C).
- 7
Fry the croquettes in batches for 3-4 minutes, turning occasionally, until they are a deep golden brown.
- 8
Remove with a slotted spoon and drain on a wire rack or paper towels before serving.
💡 Chef tips
- For extra stability, chill the shaped croquettes in the refrigerator for 30 minutes before breading to prevent them from breaking during frying.
- You can prepare these ahead of time up to the breading stage and keep them refrigerated for up to 24 hours before frying.
- Ensure the potatoes are very dry after boiling, as excess moisture will make the croquettes fall apart in the oil.
✅ How it should turn out
The finished croquettes should have a perfectly crunchy, golden-brown crust that gives way to a smooth, velvety, and seasoned potato interior with a hint of nutmeg.