Croquettes Recipe

Cook potatoes

Place the peeled and cut potatoes in a medium pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, about 12–15 minutes depending on chunk size. Drain thoroughly and return to the hot pot for 1–2 minutes to dry off excess moisture.

Sauté aromatics and vegetables

While potatoes cook, heat 1 teaspoon of the butter (from the measured amount) in a small skillet over medium heat. Add the diced onion and cook until softened and translucent, about 3–4 minutes. Add the diced carrot and cook 2–3 more minutes until just tender. If using frozen peas, stir them in and cook 1 minute to heat through. Remove from heat and let cool slightly.

Mash and combine

Mash the drained potatoes with the remaining butter and the milk until smooth but still slightly textured (use a potato masher or fork). Stir in the cooked vegetables and onion, chopped parsley, salt, and black pepper. Taste and adjust seasoning. Allow the mixture to cool until it is easy to handle, about 20–30 minutes in the refrigerator or 10–15 minutes at room temperature.

Portion

Divide the cooled potato mixture into two equal portions (this recipe yields 2 croquettes). Shape each portion into a compact oval or cylinder using lightly floured hands. Press firmly so there are no large air pockets.

Prepare coating station

Place the flour in a shallow bowl. In a second bowl beat the egg with 1 tablespoon cold water until uniform. In a third bowl combine the breadcrumbs with 1/4 tsp salt and 1/8 tsp pepper.

Coat croquettes

Working one at a time, lightly dust a croquette with flour, shaking off excess. Dip into the egg wash fully, letting excess drip off, then roll thoroughly in the breadcrumbs to coat evenly. For a thicker crust, repeat the egg and breadcrumb step once more. Place coated croquettes on a plate and chill in the fridge for 10 minutes to help the coating set.

Heat oil

Pour about 2 cups of vegetable oil into a heavy skillet or medium saucepan to a depth of about 1 to 1.5 inches. Heat the oil over medium heat until it reaches 170–175°C (340–350°F) — if you don't have a thermometer, test by dropping a small breadcrumb into the oil; it should sizzle gently and brown in about 45–60 seconds.

Fry croquettes

Carefully add the chilled croquettes to the hot oil, working in a single layer and not overcrowding (use a splatter screen if available). Fry for 2.5–4 minutes per side, turning once, until golden brown and crisp. Total fry time will be about 5–7 minutes depending on size and oil temperature. Adjust heat to keep a steady sizzle without burning.

Drain and serve

Using a slotted spoon or spider, transfer fried croquettes to a wire rack or plate lined with paper towels. Sprinkle lightly with a pinch of salt while hot. Let rest 1–2 minutes then serve warm. These are intended as a 2-piece portion — serve both croquettes per serving.