Passover Potato Croquettes
These golden, crispy potato croquettes are a comforting and delicious addition to your Passover table, featuring a fluffy interior and a crunchy matzo meal crust.
Ingredients
- •4 large russet potatoes, peeled and quartered (about 2 lbs / 900g)
- •2 large eggs, divided
- •2 tablespoons unsalted butter, melted
- •3 tablespoons whole milk
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1/4 teaspoon garlic powder
- •3/4 cup matzo meal, divided
- •1/4 cup neutral oil for frying
Instructions
- 1
Place the peeled and quartered potatoes in a large pot, cover with salted water, and bring to a boil over medium-high heat. Cook for 15 to 20 minutes until fork-tender.
- 2
Drain the potatoes thoroughly in a colander and return them to the warm pot for 1 minute to evaporate any excess moisture.
- 3
Mash the potatoes until completely smooth with no lumps using a potato masher or ricer.
- 4
Stir in 1 beaten egg, melted butter, milk, salt, pepper, garlic powder, and 2 tablespoons of matzo meal until well combined. Let the mixture cool slightly so it is easy to handle.
- 5
Divide the potato mixture into 8 equal portions and shape each portion into a small log or oval patty.
- 6
Place the remaining matzo meal in a shallow bowl and beat the second egg in a separate small bowl.
- 7
Dip each potato log into the beaten egg, letting any excess drip off, then roll it in the matzo meal until evenly coated.
- 8
Heat the neutral oil in a large skillet over medium-high heat until shimmering.
- 9
Fry the croquettes in batches for 3 to 4 minutes per side, turning gently, until golden brown and crispy on all sides.
- 10
Transfer the cooked croquettes to a paper towel-lined plate to drain before serving warm.
💡 Chef tips
- Ensure the mashed potatoes are completely cooled before shaping so they hold their form better while frying.
- You can assemble the croquettes a few hours ahead of time, keep them covered in the refrigerator, and fry them just before serving.
- Leftover croquettes can be reheated in a 375°F (190°C) oven for 10 minutes to restore their crispiness.
✅ How it should turn out
The finished croquettes are beautifully golden brown and crispy on the outside with a piping hot, velvety smooth interior that is savory and perfectly seasoned.