Potato Croquettes
Potato croquettes make a great hot appetizer with beer. If you enjoy French fries, with their crispy exterior and soft potato interior, then these croquettes are sure to please. They are fried like French fries, but made from mashed potatoes instead.
Ingredients
- For the mashed potatoes
- 1 pound (3 to 4) medium Yukon Gold potatoes, peeled and quartered
- 1/2 cup finely grated Parmesan cheese
- 2 tablespoons kosher salt
- 3 tablespoons unsalted butter, room temperature
- 1/2 teaspoon freshly ground black pepper, or to taste
- 2 large egg yolks
- 2 tablespoons finely chopped chives
- For breading and frying
- 1 cup fine breadcrumbs
- 2 large egg whites
- Vegetable or canola oil, for frying
- Salt, to taste
Directions
Recipe instructions Potato Croquettes
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Step 1
Place the peeled, quartered potatoes in a medium pot and cover with at least an inch of cold water. Add 2 tablespoons salt and bring to a boil over medium-high heat. Once boiling, cook until fork tender, about 10 minutes.
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Step 2
Drain and transfer back to the pot you cooked them in and set on the stove over medium heat. Let any excess water cook off, shaking the pot a few times.
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Step 3
If you have a potato ricer, rice the hot potatoes into a large bowl. If you don’t, let the potatoes cool for about 10 minutes before carefully pressing them through the large holes of a box grater.
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Step 4
Add the butter and pepper. Use a spatula to gently mix until the butter is melted. Do not overmix. Set aside until room temperature, about 1 hour.
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Step 5
Once the mashed potatoes are at room temperature, add the Parmesan cheese, egg yolks, and chives. Use a spatula to mix just until combined.
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Step 6
Use a spoon to scoop out one golf ball-sized croquette at a time, then use your hands to roll each into a uniform ball. Place on a baking sheet and continue until the mixture is used up.
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Step 7
Prepare a baking sheet by lining it with paper towels. Add enough oil to a medium saucepan so that it’s at least 2 inches deep. Make sure the oil does not come more than halfway up the sides of the pot. Heat over medium heat to exactly 350 degrees F (180 degrees C) while you bread the first batch of croquettes.
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Step 8
Meanwhile, add the fine breadcrumbs to a plate. Add the egg whites to a small bowl, whisking until well combined. Dip one croquette at a time into the egg whites, then into the breadcrumbs, turning to coat.
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Step 9
Set back on the baking sheet and repeat until 1/4 of the croquettes are breaded and ready to fry.
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Step 10
Carefully add a few croquettes to the hot oil (you will need to cook them in batches). Fry until they’re golden brown all over, about 3 minutes. Use tongs or a spider to move them around gently as they cook to ensure even browning.
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Step 11
Transfer the fried croquettes to the prepared baking sheet. Sprinkle lightly with salt.
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Step 12
Repeat breading the croquettes and frying them in batches until all the croquettes are fried. If the oil level gets too low, add more oil in between batches, bringing it to 350 degrees F (180 degrees C) before frying.
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Step 13
Serve immediately as is or with a simple dip.
If the mixture is too sticky to handle, you can lightly dampen your hands with water. The best way to know if your oil is hot enough is to use a thermometer, which is particularly important for this recipe. Make sure the oil is at 350°F (180°C) before frying each batch. Bread the croquettes in small portions as you fry them to avoid any bursting. This is a perfect recipe for a team - one person can coat the croquettes, while another person operates the fryer.
