Potato croquettes are the ultimate comfort food that transforms simple mashed potatoes into elegant, crispy golden bites that are irresistible to everyone at the table. These delightful little cylinders feature a creamy, fluffy potato center encased in a perfectly crunchy coating that gives way to reveal the smooth, seasoned potato filling inside. Originally from French cuisine, croquettes have become a beloved side dish around the world, perfect for special occasions or whenever you want to elevate your everyday potato dish. They’re wonderful served alongside roasted meats, as an appetizer at parties, or even as a satisfying snack on their own with your favorite dipping sauce.
This recipe makes 16 medium-sized croquettes, serving 6-8 people as a side dish or 4-6 people as an appetizer.
What You Need
Gather 2 pounds of russet potatoes, 4 tablespoons of butter, quarter cup of whole milk, 2 large egg yolks, half a cup of grated cheese (cheddar or parmesan work well), 2 tablespoons of fresh chives chopped, 1 teaspoon of salt, half a teaspoon of black pepper, 1 cup of all-purpose flour, 2 whole eggs beaten, 2 cups of fine breadcrumbs, and enough vegetable oil for deep frying (about 6 cups).
Preparing the Potatoes
Wash and peel the potatoes, then cut them into evenly sized chunks about 2 inches thick. This helps them cook at the same rate. Place the potato chunks in a large pot and cover with cold, salted water by about 2 inches. Bring to a boil over high heat, then reduce to medium-high and cook for 15-20 minutes until the potatoes are completely tender when pierced with a fork.
Making the Base Mixture
Drain the potatoes thoroughly and return them to the pot. Let them sit for a minute to allow excess moisture to evaporate. Mash the potatoes while they’re still hot, using a potato masher or ricer for the smoothest texture. Add the butter and milk, mixing until completely smooth and creamy. Beat in the egg yolks one at a time, then stir in the grated cheese, chopped chives, salt, and pepper. Mix everything together until well combined.
Cooling and Shaping
Spread the potato mixture on a large plate or baking sheet and let it cool completely. This usually takes about 30 minutes at room temperature, or you can speed it up by placing it in the refrigerator for 15 minutes. Once cool, the mixture should be firm enough to handle easily.
Forming the Croquettes
With clean hands, take portions of the cooled potato mixture and shape them into small cylinders about 2 inches long and 1 inch thick. You should get about 16 croquettes. Place them on a plate as you work, making sure they don’t touch each other.
Setting Up Your Coating Station
Arrange three shallow dishes in a row. Put the flour in the first dish, the beaten eggs in the second dish, and the breadcrumbs in the third dish. This assembly line setup makes coating the croquettes much easier and less messy.
Coating Process
Take each croquette and roll it first in flour, making sure it’s completely covered and shaking off any excess. Next, dip it into the beaten eggs, allowing any extra to drip off. Finally, roll it in the breadcrumbs, pressing gently to help the crumbs stick. Place the coated croquettes on a clean plate and repeat until all are coated.
Preparing for Frying
Heat the vegetable oil in a large, heavy pot or deep fryer to 350 degrees. If you don’t have a thermometer, test the oil by dropping in a small piece of bread. It should sizzle immediately and turn golden brown in about 30 seconds. Have a plate lined with paper towels ready for draining the cooked croquettes.
Frying to Perfection
Carefully lower 4-5 croquettes into the hot oil using a slotted spoon, being careful not to overcrowd the pot. Fry for 2-3 minutes, turning them gently with a slotted spoon to ensure even browning on all sides. They should be deep golden brown and crispy all over. Remove them from the oil and place on the paper towel-lined plate to drain excess oil.
Serving Your Croquettes
Serve the croquettes immediately while they’re still hot and crispy. They’re delicious on their own or with dipping sauces like garlic aioli, spicy mayo, or even simple ketchup. These make an excellent side dish for roasted chicken, grilled fish, or beef, and they’re also perfect as party appetizers.
Storage and Reheating Tips
Potato croquettes are best served immediately after frying, but they can be prepared up to the coating stage and refrigerated for up to 24 hours before frying. If you have leftovers, reheat them in a 375-degree oven for about 10 minutes to restore their crispiness. Avoid using the microwave as it will make them soggy. For make-ahead preparation, you can even freeze the coated, uncooked croquettes for up to 3 months and fry them straight from frozen, adding an extra minute or two to the cooking time.
