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Homemade Potato Croquettes photo

Potato Croquettes

These Potato Croquettes are a crispy, creamy delight! Perfect as an appetizer or snack, they are sure to impress your guests.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound Yukon Gold potatoes peeled and quartered
  • to taste Salt and pepper
  • 2.5 tablespoons unsalted butter
  • 2 egg yolks
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley plus more for garnish
  • 4 tablespoons all-purpose flour
  • 1 large egg beaten (for egg wash)
  • 1 cup whole wheat breadcrumbs
  • as needed Neutral oil for frying

Equipment

  • Large Pot
  • Mixing Bowl
  • Frying Pan
  • Slotted Spoon
  • Paper Towels

Method
 

Instructions
  1. Step 1: Boil the Potatoes - Place the peeled and quartered Yukon Gold potatoes into a large pot, cover with water, add salt, and boil until fork-tender, about 15-20 minutes. Drain and cool slightly.
  2. Step 2: Prepare the Potato Mixture - Mash the potatoes until smooth, then mix in butter, egg yolks, Parmesan, parsley, salt, and pepper until creamy.
  3. Step 3: Form the Croquettes - Roll small amounts of the potato mixture into balls or ovals and place on a parchment-lined baking sheet.
  4. Step 4: Prepare for Frying - Set up a breading station with flour, beaten egg, and breadcrumbs. Coat croquettes in flour, dip in egg, and roll in breadcrumbs.
  5. Step 5: Fry the Croquettes - Heat oil in a frying pan over medium heat, fry croquettes in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
  6. Step 6: Serve and Enjoy - Garnish with parsley and serve hot.

Notes

  • Freeze uncooked croquettes before frying for later use.
  • Store cooked croquettes in the refrigerator for up to 3 days.
  • Bake croquettes at 400°F for a healthier option.