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Who knew leftover potatoes could turn into golden perfection? Potato Croquettes are a game-changer.
These potato croquettes are so good, you’ll wish you’d made twice as many. Seriously, they’re the kind of snack that disappears the moment they hit the table, blink, and they’re gone. The recipe is super flexible, so you can customize it to suit your cravings.
Why You’ll Love These Potato Croquettes
Crispy on the outside, fluffy on the inside, and packed with flavor. These croquettes are perfect for parties, family dinners, or just because you’re in the mood for something ridiculously tasty. Make extra. Trust me, you’ll need them.
Would this persuade you to try it? Because I’m already dreaming about making another batch!
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Potato Croquettes
- Prep Time: 20 minutes
- Resting Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings depending on size 1x
- Category: Side Dishes
- Method: Easy
Description
Here’s how to make magic with just a few simple ingredients
Ingredients
- About 8 large potatoes (or mix it up with half sweet potatoes, trust me, it’s worth it).
- 2–3 eggs (depends on how many croquettes you’re whipping up).
- A splash of milk.
- Breadcrumbs (store-bought or homemade).
- Fresh coriander (finely chopped).
- Optional flavor boosters: spring onions, crispy bacon bits, or both.
Instructions
- Boil your potatoes until soft, then mash them. But, and this is important, don’t make them too creamy.
- Keep the mash on the drier side; it’s key to getting that perfect croquette texture.
- Mix in whatever you’re in the mood for. Chopped spring onions? Sure. Crispy bacon bits? Yes, please. Let the mash cool completely before moving on.
- Beat the eggs with a splash of milk in one bowl.
- In another, mix breadcrumbs with chopped coriander for a little extra flavor punch. Homemade crumbs are great, but store-bought works just as well.
- Roll the mash into croquette shapes with your hands, little cylinders, or whatever feels right.
- Dip each one in the egg mixture, then roll it in the breadcrumb mix.
- Pop them in the fridge for about 30 minutes. This helps them firm up and hold their shape when frying.
- Heat some oil until it’s nice and hot, hot enough to sizzle but not smoke.
- Fry a few croquettes at a time, turning them until they’re golden brown and crispy all over. Don’t crowd the pan; they’ll cook better in small batches
Equipment
Buy Now → Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes – Saffas Daily Recipes brother from AUS
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