Croquettes Recipe

Cook potatoes

Place peeled potato chunks in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, 12–15 minutes. Drain thoroughly and return potatoes to the hot pot for 1 minute to steam-dry.

Mash and season

Mash potatoes until smooth (use a ricer for best texture). Add 2 tbsp butter, 60 ml milk, 75 g grated Parmesan, 1.5 tsp salt, 1 tsp black pepper and 1/4 tsp nutmeg (if using). Mix until homogenous and slightly firm. Taste and adjust seasoning. Spread the mash on a tray to cool to room temperature, then chill 20–30 minutes until firm enough to shape.

Cook bacon & aromatics

While potatoes cook, dice bacon and place in a medium skillet over medium heat. Cook, stirring occasionally, until crisp and golden, about 6–8 minutes. Remove with a slotted spoon to a paper towel-lined bowl, reserving about 1 tbsp bacon fat in the skillet.

Sauté onion and sauerkraut

Add the 1/2 cup diced onion to the reserved bacon fat and sauté over medium heat until translucent, 3–4 minutes. Add the drained, roughly chopped sauerkraut and 1/2 tsp caraway seeds (if using). Cook, stirring, 3–4 minutes more to warm and mellow the sauerkraut. Stir in cooked bacon, 1 tbsp chopped parsley and 1/4 tsp black pepper. Remove from heat and let cool to room temperature.

Assemble filling

Taste filling and adjust salt/pepper if needed. The filling should be fairly dry—if it's too wet, squeeze excess liquid from kraut before mixing.

Set up an assembly station with a shallow dish of flour, a bowl with the beaten eggs mixed with 2 tbsp cold water, and a shallow dish with panko seasoned with 1/2 tsp salt and 1/4 tsp black pepper. Portion chilled potato mixture into 2 tbsp-sized balls (about 30 g each). Flatten each ball in your palm into a 2–3 inch disk, place about 1 tablespoon of the cooled bacon–sauerkraut filling in the center, then fold and seal the potato around the filling forming an oblong or round croquette about 1½–2 inches long. Repeat until all mixture is used. Keep shaped croquettes chilled on a tray while you bread them.

Working in batches, dredge each croquette first in flour (tap off excess), then into the egg wash, and finally press into panko so they are evenly coated. For an extra-crispy shell, double-dip: return to egg and panko for a second coating.

Heat about 1 cup vegetable oil (or enough to reach 1–1½ inches depth in a heavy skillet) over medium heat until it registers 170–175°C (340–350°F) on a thermometer or a small breadcrumb dropped in sizzles and browns in ~30 seconds. Fry croquettes in batches without overcrowding, 2–3 minutes per side, turning gently until golden brown and heated through. Use a slotted spoon to transfer to a wire rack or paper towels; season lightly with salt while hot.

If you prefer, you can shallow-bake at 200°C (400°F) for 15–18 minutes, turning halfway, until golden and crisp, but frying gives the classic texture.

Make roux

In a small saucepan over medium heat melt 2 tbsp butter. Whisk in 2 tbsp flour and cook, whisking, 1–2 minutes until lightly golden and raw-flour smell is gone.

Add liquids

Gradually whisk in 120 ml beer and 120 ml milk, bringing to a gentle simmer. Cook, whisking, until the sauce thickens enough to coat the back of a spoon, about 3–4 minutes.

Finish sauce

Reduce heat to low and stir in 120 g grated sharp cheddar and 30 g Parmesan in batches until melted and smooth. Whisk in 1 tsp Dijon mustard, 1/2 tsp Worcestershire, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning and consistency with a splash more milk if too thick. Keep warm until serving.

Arrange croquettes on a platter or individual plates. Spoon a small bowl of warm beer cheese sauce alongside. Sprinkle croquettes lightly with chopped chives. Serve with lemon wedges on the side for a bright squeeze if desired.

Leftovers: store cooled croquettes (unfried) in an airtight container up to 24 hours and fry from chilled; cooked croquettes can be refrigerated 2–3 days and reheated in a 200°C (400°F) oven to re-crisp.