Breaded Croquettes Recipe

Cook potatoes

Place the peeled and chunked potatoes in a pot and cover with cold water by about 2 cm. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Sauté onion and vegetables

While potatoes cook, heat 1 tsp olive oil in a small skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3–4 minutes. Add the thawed mixed vegetables and cook 1–2 minutes more to warm and remove excess moisture. Season lightly with a pinch of salt and pepper. Remove from heat and let cool slightly.

Mash and combine

Drain the cooked potatoes thoroughly and return to the pot or a bowl. Add 2 tbsp butter and 60 ml milk. Mash until mostly smooth but leaving a little texture. Stir in the sautéed vegetables and onion, 2 tbsp grated Parmesan (if using), 1 tbsp chopped parsley (if using), 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Allow the mixture to cool until it is easy to handle, at least 20 minutes (or chill 10–15 minutes in refrigerator).

Portion and shape

Divide the cooled mixture into two equal portions (for 2 croquettes). With lightly floured hands, shape each portion into an oval or cylindrical croquette about 2–3 cm thick and 6–8 cm long. Place shaped croquettes on a tray lined with parchment.

Prepare breading stations

Put the 60 g flour in a shallow bowl. Beat the 2 large eggs in a second shallow bowl until smooth. In a third bowl, combine 120 g breadcrumbs with the optional 60 g fine breadcrumbs (if using) and season with 1/4 tsp salt and 1/4 tsp black pepper; mix well.

Bread the croquettes

Working one at a time, gently dredge a croquette in flour, shaking off excess. Dip into the beaten egg, letting excess drip back into the bowl. Roll thoroughly in the breadcrumb mixture, pressing gently so crumbs adhere evenly. For extra crispness and a smoother finish, you can repeat the egg and breadcrumbs step once more to create a double coating. Place finished croquettes on a plate and chill for 10 minutes to set the coating.

Heat oil

Pour enough oil into a frying pan to come about 1–1.5 cm up the sides (shallow frying) or use a deep pot for deep frying with at least 4–5 cm of oil. Heat to 170–180°C (340–355°F). If you don't have a thermometer, test by dropping a breadcrumb into the oil — it should sizzle and become golden within 30–45 seconds.

Fry croquettes

Fry croquettes in batches (do not overcrowd) for 2.5–4 minutes per side for shallow frying, turning once, until evenly golden brown and crisp. If deep frying, cook 2.5–3.5 minutes until golden. Use a slotted spoon or tongs to transfer croquettes to a wire rack or paper towel-lined plate to drain excess oil.

Serve

Let the croquettes rest 2 minutes to firm slightly, then serve warm. They pair well with a simple green salad, lemon wedges, or dipping sauces such as aioli, ketchup, or a mustard-mayo dip.