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 fresh parsley, finely chopped
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1/2 cup all-purpose flour
- •1 cup panko breadcrumbs
- •2 large eggs, beaten for breading
- •Vegetable oil for frying
Instructions
- 1
Boil the potatoes 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, 1 beaten egg, parsley, salt, and pepper until well combined.
- 3
Allow the mixture to cool slightly, then shape into small cylinders or logs about 3 inches long.
- 4
Set up a breading station with three bowls: one with flour, one with the 2 beaten eggs, and one with panko breadcrumbs.
- 5
Roll each potato log in the flour, dip into the egg, and coat thoroughly with panko breadcrumbs.
- 6
Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C).
- 7
Fry the croquettes in batches for 3-4 minutes, turning occasionally, until they are deep golden brown.
- 8
Remove with a slotted spoon and drain on a wire rack or paper towels before serving.
💡 Chef tips
- Ensure the potatoes are completely dry after boiling; excess moisture will make the croquettes fall apart during frying.
- You can prepare the shaped and breaded croquettes ahead of time and keep them in the refrigerator for up to 4 hours before frying.
- For a dairy-free version, substitute the butter with olive oil and omit the Parmesan cheese.
✅ How it should turn out
The finished croquettes should have a perfectly crunchy, golden crust that gives way to a smooth, savory, and fluffy potato interior.