Potato croquettes are a timeless classic. With their creamy inside and golden-brown crust, they are the perfect side dish for a festive dinner, but also delicious as a savoury snack.
Classic potato croquettes
Classic potato croquettes
Method
01
Boil the potatoes
Rinse the potatoes but don't peel them. Cut into quarters and boil in a shallow layer of salted water until tender.
02
Make the mash
Drain and leave to steam dry over a low heat without a lid. Remove the skin and mash to a smooth mass. Add the butter and mix well. Stir in the egg yolks and season with pepper, salt, nutmeg and parsley.
03
Shape and bread
Whisk the egg whites loose in a bowl. Make small balls from the mash (e.g. with an ice cream scoop). Roll them first through fine breadcrumbs and shape into elongated croquettes. Then dip them through the whisked egg white and then through coarse breadcrumbs.
04
Freeze and deep-fry
Lay the breaded croquettes on a baking tray and freeze them. Heat the deep-fryer to 180 °C. Deep-fry for 2–3 minutes if defrosted, or 5 minutes straight from the freezer.
Tips & notes
Always use the right potato, in this case Doré, for a creamy, firm croquette. Freezing before deep-frying helps them keep their shape. Delicious as a festive side dish with meat or fish.
Variations
- Deep-fry slightly larger croquettes at a somewhat lower temperature so the inside warms through evenly.
- Add an extra pinch of nutmeg to the mixture for more depth.
Contains:
Gluten
Eggs
Milk
| Calories | 1003 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 87 g |
| Fat | 67 g |
| Fibre | 11 g |
Estimated values, calculated from standard nutritional values per ingredient.
