Croquette Set Recipe

Cook potatoes

Place peeled, cut potatoes in a large pot and cover with cold water by 2 cm. Add 1/2 teaspoon 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 15–20 minutes depending on size.

Dry and mash

Drain potatoes thoroughly and return to the hot pot off the heat for 1–2 minutes to allow excess moisture to evaporate. Mash potatoes with a ricer or potato masher until smooth and lump-free.

Enrich mash

While potatoes are still hot, add the butter and stir until melted and incorporated. Gradually add the milk, stirring to reach a smooth, pipeable consistency (you may use slightly more or less milk to adjust). Season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp grated nutmeg. Fold in the chopped parsley if using. Let the mash cool until warm, then proceed.

Add binder

When the mash is warm (not hot), stir in the two egg yolks and 60 g flour to help bind the mixture. Mix until evenly incorporated but do not overwork the mash. If the mixture feels too loose to shape, add an additional tablespoon of flour at a time until it holds form.

Shape croquettes

Portion the mash into even pieces: use a spoon or cookie scoop to make ~50 g portions (makes about 12–16 croquettes). Shape each portion into a small log or oval (about 6–7 cm long) by rolling between your palms or on a lightly floured surface. Place shaped croquettes on a tray lined with parchment. Chill in the refrigerator for at least 20 minutes to firm up — this helps them hold shape during breading and frying.

Prepare breading station

Set up three shallow dishes: one with 100 g flour, one with the 2 beaten eggs, and one with 250 g breadcrumbs. Lightly dust each chilled croquette in flour, shaking off excess.

Coat croquettes

Dip the floured croquette into the beaten egg, letting excess drip back into the bowl, then roll it thoroughly in breadcrumbs to form an even coating. For a thicker, crunchier crust, double-dip: after the first breadcrumb coat, return to the egg and coat again with breadcrumbs. Place breaded croquettes on a tray and refrigerate for another 15 minutes to set the crust.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 6–8 cm. Heat to 175°C (350°F). If you don't have a thermometer, test by dropping a small piece of bread—if it browns in about 20–30 seconds, oil is ready.

Fry croquettes

Fry croquettes in batches (do not overcrowd) for 2.5–4 minutes per batch, turning gently if necessary, until golden brown and crisp. Maintain oil temperature near 170–180°C; adjust heat as needed. Use a slotted spoon to transfer croquettes to a tray lined with paper towels to drain excess oil.

Finish

If any croquettes need to be kept warm before serving, place them on a wire rack in a 90–100°C oven for up to 20 minutes to retain crispness. Serve hot.

Serve croquettes with lemon wedges and aioli or mustard on the side. Squeeze a little lemon over the croquette before eating if desired.