Potato Croquettes

Crispy on the outside and creamy inside, these potato croquettes are made from seasoned mashed potatoes and fried until golden. An easy appetizer, snack, or side dish that works beautifully with leftovers or fresh mash.

Recipe Developer-Estefania

Print Recipe Pin Recipe

Prep Time 5

Cook Time 1

Total Time 1 5

Ingredients

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 1½ teaspoons 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 on the heat and cook for 2 minutes over low heat.
Place the mashed potato mixture in a piping bag, extrude into long strips, and refrigerate for 30 minutes. Remove from the fridge and slice into batons.
Roll each croquette first in the flour, then dip it 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 and refrigerate while the oil is heating up.
Heat the oil in a pan and fry the croquettes until they’re evenly golden and crisp on all sides. Place the fried croquettes on paper towels to drain excess oil.
Serve the potato croquettes hot, accompanied by your favorite dipping sauce.

Notes

Mash While Warm: I always mash the potatoes while they’re still hot; this gives the croquettes that extra smooth and creamy base.

Cook the Seasoned Mash Gently: I like to let the seasoned mash cook for a few minutes; it helps the flavors deepen and the texture firm up just right.

Use a Piping Bag: I’ve found piping the mixture into strips makes shaping way easier and keeps everything even.

Chill Before Frying: I always give them a quick chill in the fridge so they hold their shape better and fry up nice and crisp.

Egg Whites for the Win: Dipping in egg whites gives that light, crunchy coating I really like; it’s delicate but still holds up beautifully when fried.

Nutrition