Croquette Recipe

Cook potatoes

Place the peeled, chopped potatoes in a large pot and cover with cold water by about 1 inch. Add 1/2 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are tender when pierced with a knife, about 15–20 minutes depending on chunk size.

Drain and dry

Drain the potatoes thoroughly in a colander and return them to the hot pot. Put the pot back on the still-warm burner for 30–60 seconds, shaking occasionally, to dry off excess moisture.

Mash

Use a potato ricer or masher to mash the potatoes until smooth and lump-free. Work while still hot for best texture.

Enrich and season

Add the butter and warm milk to the mashed potatoes and stir until fully incorporated and smooth. Mix in the egg yolk, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and the grated nutmeg (if using). Taste and adjust seasoning. Let the mixture cool until it is easy to handle — either at room temperature for about 20 minutes or in the refrigerator for 10–15 minutes.

Add fillings (optional)

If using, stir in the grated cheese and chopped parsley until evenly distributed. Reserve a little cheese for stuffing if you plan to make cheese-filled centers.

Portion

Lightly flour your hands. Scoop or weigh out about 60–70 g of potato mixture per croquette (about 2–3 tablespoons) to make golf-ball–sized croquettes, or adjust size as desired. Place portions on a tray lined with parchment.

Shape

For plain croquettes: roll each portion into a smooth cylinder or oval shape using gentle pressure between your palms. For cheese-filled croquettes: flatten a portion into a disc, place a small cube (about 10–15 g) of cheese in the center, then fold and seal into a ball or log so the cheese is completely enclosed.

Chill for firming

Place formed croquettes on a tray and chill in the refrigerator for at least 20–30 minutes (or up to 1 hour). Chilling firms the mixture so the coating adheres and prevents bursting during frying.

Prepare breading stations

Put the flour in a shallow bowl. In a second bowl, beat the 2 eggs until smooth. In a third shallow bowl, combine the panko and optional fine breadcrumbs for a consistent crumb.

Coat croquettes

Working in batches, dredge each chilled croquette first in flour, shaking off excess, then dip in the beaten egg, letting excess drip off, and finally roll in the breadcrumbs, pressing gently to adhere. For an extra-crisp double layer, you can repeat the egg and breadcrumb step once more. Place breaded croquettes on a tray and refrigerate for 10 minutes to set the coating.

Heat oil

Fill a deep, heavy-bottomed pot or deep fryer with oil, leaving at least 5 cm (2 inches) of headspace. Heat the oil to 170–175°C (340–350°F). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and turn golden in about 45–60 seconds.

Fry croquettes

Fry croquettes in small batches (do not overcrowd) for 2½–4 minutes, turning occasionally, until golden brown and crisp. Cooking time depends on size; cheese-filled croquettes may need a touch longer to melt the center. Maintain oil temperature between 165–175°C by adjusting heat as needed.

Drain

Use a slotted spoon to transfer fried croquettes to a wire rack set over a baking sheet or to paper towels to drain. If desired, keep in a warm oven (about 90°C / 200°F) on the rack for up to 20 minutes before serving to maintain crispness.

Serve croquettes hot with lemon wedges or your choice of dipping sauce such as garlic aioli, spicy ketchup, or whole-grain mustard. Garnish with extra chopped parsley if desired.