Potato Croquettes Recipe

Cook potatoes

Place the peeled and chunked potatoes in a large pot and cover with cold water by 2 cm. Add 1/2 tsp of the salt to the water. 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 15–20 minutes depending on chunk size.

Dry and mash

Drain the potatoes well and return them to the hot pot off the heat for 1 minute to dry out any excess moisture. Pass potatoes through a potato ricer or mash thoroughly until smooth and lump-free.

Enrich potato

While the potatoes are hot, add the butter in pieces and stir until melted and incorporated. Warm the milk slightly (microwave or stovetop) and gradually stir in until you reach a soft, pipeable mashed potato consistency. Stir in the egg yolk, remaining 1 tsp salt, 1/2 tsp black pepper, and grated nutmeg. Taste and adjust seasoning. Allow mixture to cool until just warm, then refrigerate for 30–45 minutes to firm up (this makes shaping easier).

If using a filling, prepare the shredded cheese and finely diced ham. Keep them cold and ready. You will place a small amount (about 1 teaspoon cheese and 1/2 teaspoon ham) into each croquette during shaping.

Prepare breading stations

Set up three shallow bowls: one with the flour, seasoned with 1/2 tsp salt and 1/4 tsp pepper; one with the beaten eggs; and one with the breadcrumbs (mix panko and fine cornmeal if using). Use a fork to fluff the breadcrumbs so they are light and airy.

Shape croquettes

With chilled potato mixture, scoop about 1.5 tablespoons (approximately 25–30 g) of mix into your hand, flatten slightly, place a small amount of filling in the center if using, then fold and roll into a cylinder or oval about 5 cm long. Repeat until all mixture is used. You should get roughly 28–32 small croquettes (serving estimate uses 30). Keep formed croquettes on a parchment-lined tray and refrigerate for 15 minutes to firm up if they feel soft.

Bread croquettes

Working in batches, dredge each croquette first in the seasoned flour (shake off excess), then dip in beaten egg, then roll thoroughly in breadcrumbs until evenly coated. For extra crunch, double coat: return to egg then breadcrumbs again. Place breaded croquettes on a tray and refrigerate for at least 15 minutes to help coating adhere.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 6 cm. Heat to 175°C (350°F). If you don't have a thermometer, test by dropping a breadcrumb into the oil — it should sizzle and brown in about 45–60 seconds.

Fry croquettes

Fry croquettes in small batches (do not overcrowd) for 2.5–3.5 minutes, turning occasionally, until uniformly golden brown and crisp. Use a slotted spoon to transfer croquettes to a paper towel-lined tray to drain. If necessary, keep finished batches in a single layer in a low oven (100–120°C / 210–250°F) to stay warm and crisp while you finish frying remaining croquettes.

Final seasoning

While still hot, sprinkle a light pinch of salt over the croquettes. Garnish with chopped parsley and serve immediately with lemon wedges and your chosen dipping sauce.