Delicious Crispy Potato Croquettes (Print version)
Crispy potato croquettes with a creamy parmesan center and crunchy panko crust, ready in about 30 minutes using cold mashed potatoes or a fresh batch.
# Ingredients:
For the potato filling
01 -
2 cups (450 g) cold mashed potatoes
02 -
1/2 cup (45 g) grated parmesan cheese
03 -
1/4 cup (25 g) finely minced onion
04 -
1/4 cup (7 g) minced fresh parsley
05 -
1 clove garlic, finely minced
06 -
1 large egg
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
For breading and frying
09 -
1/4 cup (30 g) all-purpose flour
10 -
2 large eggs, beaten
11 -
1 cup (60 g) panko breadcrumbs
12 -
2 cups (480 ml) neutral oil for frying
# Instructions:
01 -
Combine cold mashed potatoes, parmesan, onion, parsley, garlic, salt, pepper, and 1 egg in a large bowl. Stir until evenly mixed.
02 -
Scoop tablespoon-sized portions and roll into 2-inch logs or balls. Place shaped croquettes on a plate.
03 -
Refrigerate shaped croquettes for at least 30 minutes until firm. This prevents them from falling apart during frying.
04 -
Arrange three shallow bowls: one with flour, one with the remaining 2 eggs whisked, and one with panko.
05 -
Roll in flour first, then dip in egg, then coat in panko. Use one hand for wet and one for dry to keep the process neat.
06 -
Heat 2 inches of oil to 350°F in a high-sided skillet. Fry a few croquettes at a time for 2-3 minutes, turning gently, until deeply golden. Let oil return to temperature between batches.
07 -
Transfer finished croquettes to a wire rack or paper towel-lined plate. Serve hot while the crust is crunchiest.
# Good to know:
01 -
Best made with cold mashed potatoes for easier shaping.
02 -
Chill shaped croquettes at least 30 minutes before frying.