Croquette Recipe

Place the peeled and chunked potatoes in a large pot and cover with cold water by about 2 cm. Add a pinch of salt. 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.

Drain the potatoes thoroughly and return them to the hot pot for 1 minute to drive off excess moisture. Mash the potatoes with a potato masher or ricer until smooth and lump-free.

While the mashed potatoes are still hot, add the butter and stir until melted. Gradually stir in the milk until the mixture is creamy but firm enough to shape. Season with 1.5 tsp salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp grated nutmeg. Taste and adjust seasoning.

If using ham or chicken, ensure it is finely chopped or shredded. Fold the meat, chopped parsley, and grated cheese into the mashed potato mixture until evenly distributed. The cheese will help bind the mixture; if you prefer plain potato croquettes, skip this step.

Allow the mixture to cool to room temperature, then refrigerate for at least 30 minutes (or up to 2 hours) to firm up. Chilled mixture is much easier to shape.

Set up a breading station with three shallow bowls: (1) flour, (2) beaten eggs, (3) breadcrumbs seasoned with 1/2 tsp salt. Use chilled potato mixture for easier handling.

Form croquettes

With lightly floured hands, scoop about 2 tablespoons (about 40–50 g) of the potato mixture and shape into a small cylinder or oval (approximately 6–7 cm long). Press gently to compact. Place shaped croquettes on a tray lined with parchment. Repeat until all mixture is used.

One by one, roll each croquette in flour, tapping off excess, then dip into the beaten eggs, letting excess drip off, and finally coat thoroughly with breadcrumbs. For a thicker crisp crust, double-dip: return to egg, then breadcrumbs again.

Place breaded croquettes on a tray and refrigerate for 15–20 minutes to set the crust. This helps them hold shape during frying.

Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 4–5 cm. Heat oil over medium heat until it reaches 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 become golden in about 30–40 seconds.

Fry croquettes in batches without crowding — 6 to 8 at a time depending on pan size. Cook, turning occasionally, until evenly golden brown on all sides, about 3–4 minutes per batch. Maintain oil temperature; lower heat slightly if they brown too quickly.

Using a slotted spoon, transfer croquettes to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle a light pinch of salt over the hot croquettes if desired.

Serve croquettes hot with lemon wedges and aioli or ketchup on the side. They are best eaten the same day while crisp. If needed, reheat in a 200°C (400°F) oven for 6–8 minutes to restore crispness.