Potato Croquettes

A fancier side dish than boiled potatoes ;-)

You can freeze the croquettes - just take them out of the fryer a minute before they are done and freeze.

Make sure you thoroughly thaw the croquettes - then put them in the fryer for a minute or so until they are golden brown.

Please make sure they are thoroughly thawed as they will turn otherwise into little bombs that splash scalding fat on you! Cut one open with a knife to check. Please.

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5 star rating based on 192 reviews

Ingredients for 4

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Ingredients
400 gramspotato
160 gramsbread crumbs
150 gramsplain flour
120 mlsmilk
2 eggsegg (100 grams)
2 1/4 teaspoonsbutter (10 grams)
1/4 teaspoonnutmeg, grated (0.4 grams)
1/16 teaspoonsalt (0.4 grams)
Salt content: 0% (by weight, not counting salt in other ingredients)

Method

Peel and boil the potatoes. When they are done (20 minutes or so), drain the water off and let the potatoes sit for a couple of minutes, but don't let them cool down. We only want excess water to evaporate.

Get your potato masher out. Add the salt, nutmeg and butter to the potatoes and start mashing. Slowly add milk (you might not need the whole milk, half might do, depending on the type of potatoes you are using) and keep mashing the mixture until is is very smooth and creamy - and not too liquid! You want a fairly stiff potato mash ...

Now half of the eggs as egg yolk (e.g. you are making this for four, use one egg here, using only the egg yolk) and keep mashing ... the mixture will turn sticky now, so slowly add the flour (again, you might not need all for the flour, depending on the type of potatoes) until the mixture is again firm and only slightly sticky.

Now form either balls or rolls of the mixture (that's entirely up to your personal taste) and put them on a wooden board. Let them sit in the fridge for half an hour.

Take the pre-formed croquettes out of the fridge. Open the other half of your eggs (e.g. one if you are making this for four) up and put the contents on a plate. Mix thoroughly with a fork. Take another plate and put breadcrumbs on it.

Pre-heat your deep fat fryer to 180 degrees centigrade (350 Fahrenheit). When the fat has reached its temperature, take each individual croquette, turn it in the whisked egg so it is completely coated in egg and then in the breadcrumbs (again, coating it completely in a thin layer of breadcrumbs).

Put the breaded croquettes into the fat - after about 2 minutes, they should be golden brown. If not, give them another minute until you have the right colour. Then take them out and put them straight on the plate to serve. Don't let them sit around too long as they will get soggy.

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Comments:
10so yummy I love this resipie
8Potato croquettes have always been my favorite since I was a child but didn't know how to make them thank you now I knoepw
7your dishes are not that healthy, as u deep fry potato croquettes. u just fry it in oil. pls improve, otherwise nice instructions and clear amout of ingredients! keep up that gd work. im a 11 year kid. sry if i said anything wrongly. thank you and bye!
10excellent thank you!
8Great for me
10nice
10amazing!! i would totaly have them again!!!!
9they taste amazing afterwords it is great
10Nice tips
10Your recipe works extremely well, for that left over mash, however they are even more interesting when the mash is cased around a pre-cooked cold skinless sausage or a roll of pre-cooked cold bacon with a cheese strip inside. my kids love them eaten hot or cold with breakfast or just a snack. Make sure the mash is very sticky so not to fall apart Try it out? Regards George
10Great recipe. Many many thnks
10They are just perfect , I did double quantity so heaps now in my freezer. Awesome. Melbourne, Australia
10Great recipe, have been doing them for years but not like this. I do freeze them but I deep fry first and then freeze, when I need them I put them in the oven and they turn out beautifully
10so great!!!!
5lol
10Great recipe. I addred some flaked mackerel and some chilli flakes. Delicious and easy to follow recipe that works every time
10Amazing! :D xxx
8It Helped
10Awesomw
10Love it..
9i really do hope this recipe works as i tried making them last night as a tester for tonights dinner, they were unsuccessful to say the least. anyway, this looks rather promising.
10Add some seasoning to the breadcrumbs mixture for extra yumminess.
10:)
3Just about edible !
10dsdasfd
10it is so simple and easy to make.............
10It's awesome
10Easy to understand and i am a guy
9It's ok
10luv these things!
10ok
10Afttr last night's failure , this has to work !
5It's pretty important to chill them long and slow before deep frying them..Then just in and out if you want to oven cook them the next day...when all trace of deep fat has gone !
2not so good the come out crunchy
10thanks I can now sow the grankids how do make them ta....
10Seems very helpful, will know after I try it out. Thanks
9Freeze them before deep frying. Great recipe. thanks from South Africa.
10Thrilled to find this recipe, Had a recipe almost the same but have lost it somehow. looking forward to trying these. TFS
10Finally a recipe that will work
10interesting
8of coarse you can freeze them
10FANTASTIC.......just loved.these r da best
5details a bit confusing especially the egg bit,more simpler would have been best
10omnomnom
10STUNNING, GREETINGS FROM SOUTH AFRICA
10really good recipe
10thisis the recipe im looking for..thank you very much
10this is the recipe I'm looking for! simply perfect!
10These may taste like the croquettes I loved while stationed in Germany.
10wow.special thanks from egypt