Croquettes(2pcs) Recipe

Prepare potatoes

Peel potatoes and cut into uniform 2–3 cm cubes. Place in a pot and cover with cold water by about 2 cm. Add a pinch of salt, bring to a boil over medium-high heat, then simmer until potatoes are tender when pierced (10–15 minutes). Drain thoroughly and return to the hot pot for 1 minute to evaporate excess moisture.

Cook onion

While potatoes cook, heat 5 ml vegetable oil in a small pan over medium heat. Add the finely diced onion and sweat gently until soft and translucent but not browned, about 4–5 minutes. Remove from heat and set aside to cool slightly.

Mash and season

Mash the drained potatoes until smooth with a potato masher or fork. Add butter and warm milk, mashing to combine into a creamy, but slightly firm texture. Stir in the softened onion, salt (3 g), black pepper (1 tsp), chopped parsley, and grated Parmesan if using. Taste and adjust seasoning. Allow the mixture to cool until it is easily handled (15–20 minutes) — chilling briefly in the fridge for 10 minutes speeds this up and helps croquettes hold shape.

Portion

Divide the cooled potato mixture into two equal portions (about 150 g each). With lightly floured hands, shape each portion into an oval or cylindrical croquette about 2–3 cm thick and 6–8 cm long. Press firmly so there are no cracks.

Set up breading station

Place the flour in a shallow dish. Beat the egg in a second shallow bowl. In a third bowl, combine panko breadcrumbs and optional dry breadcrumbs. Season the flour lightly with a pinch of salt.

Bread croquettes

Dredge each croquette in flour, tapping off excess. Dip into the beaten egg, allowing excess to drip back into the bowl, then press into the panko mixture to coat thoroughly. For an extra-crisp shell, press another thin layer of egg and panko. Place finished croquettes on a tray and chill in the fridge 10–15 minutes to help the coating adhere.

Heat oil

Pour about 2–3 cm depth of neutral frying oil into a heavy skillet or small pot (approximately 300–400 ml for a small pan). Heat oil to 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 and rise steadily without browning immediately.

Fry croquettes

Fry the croquettes in batches (do not overcrowd) for 2.5–3.5 minutes per side or until golden brown and crisp. Use tongs or a slotted spoon to turn gently. Total frying time will be about 5–7 minutes per croquette depending on size and oil temperature. Adjust heat as needed to maintain 170–175°C.

Drain and season

Transfer fried croquettes to a wire rack or paper towel-lined plate to drain. Sprinkle lightly with extra salt while hot. Let rest 1–2 minutes before serving so the interior sets slightly.

Serve

Serve two croquettes per order with a lemon wedge and ketchup or tonkatsu sauce on the side. Recommend cutting one open to show the creamy interior.