Description
Here’s how to make magic with just a few simple ingredients
Ingredients
Scale
- 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
