Potato Croquettes
Whip up Potato Croquettes by boiling, mashing, and shaping seasoned potatoes. Coat in flour, eggs, breadcrumbs, and fry until golden perfection. Delight in crispy, flavorful bites!
Ingredients
- 800 g Potatoes
- 1 teaspoon Salt
- 1 ½ teaspoon Salt
- ½ teaspoon Black Pepper
- ¼ teaspoon Nutmeg
- 70 g Butter
- 4 Eggs
- 100 g Flour
- 100 g Breadcrumbs
Instructions
- Peel, cut the potatoes, and place the diced potatoes in a small saucepan, cover with water, and add 1 teaspoon of salt.
- Boil until potatoes are fork-tender.
- Drain the boiled potatoes and mash them with a masher while they're still warm until smooth.
- Place the mashed potatoes in a pan, add salt, black pepper, and nutmeg, and cook for 5 minutes over low heat.
- Add butter to the mashed potatoes, mix well until the butter is melted, and the seasonings are evenly distributed. Remove from the heat.
- Separate the eggs, keeping the whites aside. Add the egg yolks to the mashed potatoes and mix well until combined.
- Place the mashed potato mixture back in the heat and cook for 2 minutes over low heat.
- Place the mashed potato mixture in a pipping bag, extrude into long strips, and refrigerate for 30 minutes.
- Remove from fridge and slice into batons.
- Roll each croquette first in the flour, then dip into the beaten egg whites, and finally coat with breadcrumbs. Ensure each croquette is evenly coated.
- Place the croquettes on a prepared cutting board with parchment paper (refrigerate while the oil is heating up).
- Heat oil in a pan for frying. Fry the croquettes until they turn golden brown on all sides.
- Place the fried croquettes on paper towels to drain excess oil.
- Serve the potato croquettes hot with your favorite dipping sauce.
Notes
Potato Choice: Pick Russet potatoes for a fluffy texture.
Boiling Tip: Boil until fork-tender; avoid mushiness.
Smooth Mash: Thoroughly mash for a lump-free mixture.
Seasoning Harmony: Balance salt, pepper, and a hint of nutmeg.
Butter Integration: Melt butter for a rich, creamy blend.
Coating Evenness: Evenly coat in flour, eggs, and breadcrumbs for a uniform crispness.
Chill (Optional): Refrigerate coated croquettes for shape.
Hot Fry: Fry in preheated oil for a golden crunch.
Drain Well: Place on paper towels to absorb excess oil.
Serve Hot: Enjoy hot for the best flavor and texture.
Nutrition
Calories: 290kcal | Carbohydrates: 36g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 162mg | Sodium: 935mg | Potassium: 516mg | Fiber: 3g | Sugar: 2g | Vitamin A: 429IU | Vitamin C: 20mg | Calcium: 62mg | Iron: 3mg