Passover Potato Croquettes
These golden, crispy potato croquettes are a crowd-pleasing holiday side dish with a fluffy interior and a perfectly crunchy crust.
Ingredients
- •2 large russet potatoes (about 1.5 lbs / 700g), peeled and quartered
- •2 large eggs, divided
- •2 tbsp olive oil or melted chicken fat (schmaltz)
- •1/2 tsp kosher salt
- •1/4 tsp black pepper
- •3 tbsp potato starch
- •1 cup matzo meal
- •Neutral oil for frying
Instructions
- 1
Place the peeled potato quarters in a medium pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and 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 smooth with a potato masher or ricer, ensuring there are no lumps.
- 4
Stir in 1 beaten egg, the olive oil or schmaltz, kosher salt, and black pepper until well combined. Let the mixture cool slightly.
- 5
Stir the potato starch into the mashed potato mixture until incorporated.
- 6
Shape the potato mixture into small logs or oval patties, about 2 tablespoons each.
- 7
Set up a breading station: place the remaining beaten egg in a shallow bowl and the matzo meal in another shallow bowl.
- 8
Dip each potato shape first into the beaten egg, then roll it in the matzo meal to coat evenly.
- 9
Heat about 1/2 inch of neutral oil in a large skillet over medium-high heat until shimmering.
- 10
Fry the croquettes in batches for 3 to 4 minutes per side, turning gently, until golden brown and crispy.
- 11
Transfer the cooked croquettes to a paper towel-lined plate to drain excess oil and serve warm.
💡 Chef tips
- Make-ahead: You can shape and bread the croquettes a few hours in advance and keep them covered in the refrigerator until ready to fry.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days, and reheat them in a 375°F (190°C) oven to restore their crispiness.
✅ How it should turn out
The finished croquettes should be deeply golden brown and audibly crispy on the outside, yielding a piping hot, smooth, and fluffy potato interior seasoned to savory perfection.