Potato Croquette Recipe

Cook potatoes

Place peeled and chunked russet potatoes into a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon of the salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 15–18 minutes.

Drain and steam-dry

Drain the potatoes in a colander and return them to the hot pot off the heat. Let them sit for 2 minutes to allow excess moisture to evaporate (this helps keep croquettes dry and not gluey).

Mash and season

Pass potatoes through a ricer or mash until very smooth. While still hot, add the butter and stir to melt. Warm the milk slightly (microwave or stovetop) and add gradually until the mash reaches a soft, pipeable consistency (about 120 ml). Add the remaining 1 teaspoon salt, 1/2 teaspoon black pepper, and nutmeg; mix until homogeneous. Taste and adjust seasoning.

Cool the potato mixture

Spread the mashed potatoes in a shallow tray or bowl, cover with plastic wrap touching the surface to prevent a skin, and refrigerate until firm, at least 1 hour (or up to overnight). Chilled potatoes are easier to shape and hold their form when breaded and fried.

If using a filling, drain any excess moisture from grated cheese or meat. Mix the grated cheese and chopped ham together in a small bowl. Keep chilled until ready to assemble. Note: you can also make plain potato croquettes without any filling.

Prepare breading stations

Set up three shallow dishes: one with the flour, seasoned with 1/4 tsp salt and 1/8 tsp pepper; one with the beaten eggs; and one with the breadcrumbs. Keep them within easy reach. Line a tray with parchment paper for finished croquettes.

Portion and shape

Using lightly oiled hands or a small ice-cream scoop (about 2 tablespoons), portion a heaped scoop of chilled potato. Flatten slightly in your palm, place about 1/2 to 1 teaspoon of the filling mixture in the center (if using), and fold potato around filling, sealing and rolling into a smooth cylinder (about 2.5–3 inches long) or an oval. For plain croquettes, simply shape into cylinders or balls about 1.5 ounces each. Repeat until all potato is used; you should get about 16–20 croquettes depending on size.

Bread the croquettes

Working in batches, roll each croquette first in the seasoned flour, shaking off excess, then dip completely into beaten egg, letting excess drip away, and finally coat thoroughly with breadcrumbs, pressing gently so they adhere. Place finished croquettes on the prepared tray. For an extra-crispy shell, double-dip: return to the egg and breadcrumbs for a second coat.

Chill before frying

Once breaded, chill croquettes on the tray in the refrigerator for at least 20–30 minutes to help them hold shape during frying. They can be frozen at this point as well for later frying; freeze on the tray until solid, then transfer to a zip-top bag.

Heat oil

Pour neutral oil into a heavy-bottomed skillet or pot to a depth of about 1 inch (or use a deep fryer). Heat the oil to 170–175°C (340–350°F). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and become golden in about 30–40 seconds.

Fry croquettes

Fry croquettes in small batches so the oil temperature doesn't drop drastically. Gently lower croquettes into the hot oil and fry, turning as needed, until evenly golden brown and crisp, about 2.5–3.5 minutes per batch. Use a slotted spoon to transfer them to a wire rack or paper towel-lined tray to drain. Keep cooked croquettes warm in a 90–100°C (200–210°F) oven on a baking sheet if making large quantities.

Serve

Sprinkle with finely chopped parsley and serve hot with lemon wedges on the side if desired. Croquettes pair well with a mustard aioli, tomato-based sauce, or a bright green salad.