Passover Potato Croquettes
These golden, crispy-on-the-outside and fluffy-on-the-inside potato croquettes are a perfect, crowd-pleasing side dish for your Passover Seder.
Ingredients
- •4 large Russet potatoes (about 2 lbs), peeled and quartered
- •2 large eggs, lightly beaten
- •1/2 cup matzo meal
- •1/4 cup fresh parsley, finely chopped
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •1/2 cup vegetable oil for frying
Instructions
- 1
Place the peeled potatoes in a large pot of salted water, bring to a boil, and cook until tender, about 15-20 minutes.
- 2
Drain the potatoes well and return them to the warm pot for a minute to evaporate excess moisture, then mash until completely smooth.
- 3
In a large bowl, combine the mashed potatoes, half of the beaten eggs, half of the matzo meal, parsley, salt, and pepper; mix until well combined.
- 4
Shape the potato mixture into small logs or cylinders, about 3 inches long.
- 5
Dip each croquette into the remaining beaten egg, then roll in the remaining matzo meal until evenly coated.
- 6
Heat the vegetable oil in a large skillet over medium-high heat.
- 7
Fry the croquettes in batches, turning occasionally, until they are golden brown and crispy on all sides, about 5-7 minutes per batch.
- 8
Drain on paper towels and serve warm.
💡 Chef tips
- Ensure the potatoes are very dry after boiling to prevent the croquettes from falling apart during frying.
- You can prepare the croquette shapes ahead of time and store them in the refrigerator, but coat them in the matzo meal just before frying for maximum crunch.
- If the mixture feels too sticky to handle, add an extra tablespoon of matzo meal to the potato base.
✅ How it should turn out
The finished croquettes should be perfectly golden-brown and crunchy, revealing a soft, savory, and herb-flecked potato interior that melts in your mouth.