Why potato croquettes is so popular
These homemade potato croquettes are much better than the frozen versions you find in shops. The texture is creamy on the inside and perfectly crunchy on the outside. You only need a few simple ingredients that you likely already have in your kitchen. They are fun to make and always popular with both children and adults. Using fresh ingredients ensures the best flavour and a superior crunch in every bite.
How to cook potato croquettes
Prepare the potatoes: Peel and chop the potatoes into equal chunks. Place them in a large saucepan of salted water and boil for about fifteen minutes until they are soft. Drain the water well and let the steam escape for a minute so the potatoes are dry. Mash them until they are completely smooth and free of lumps.
Shape the mixture: Mix the butter and egg yolks into the warm mashed potatoes. Add the salt and pepper to season the mixture well. Let the mash cool down so it is easy to handle. Roll the mixture into small cylinder shapes or balls about the size of a thumb.
Coat the croquettes: Prepare three bowls with flour in the first, beaten whole eggs in the second, and breadcrumbs in the third. Roll each of the potato croquettes in the flour, then dip them into the egg. Finally, coat them thoroughly in the breadcrumbs until they are fully covered.
Fry until golden: Heat the oil in a deep pan until it reaches a medium heat. Carefully place a few pieces at a time into the hot oil. Fry them for about three to four minutes until they are golden brown and crispy all over. Remove them with a slotted spoon and drain on kitchen paper before serving.
Tips to make potato croquettes even better
Make sure the mashed potatoes are as dry as possible before adding the other ingredients. If the mash is too wet, the potato croquettes might fall apart during frying. Chilling the shaped cylinders in the fridge for thirty minutes before breading can help them hold their shape better. Use floury potatoes like King Edward or Maris Piper for the best internal texture. Do not overcrowd the frying pan as this will lower the oil temperature and make them greasy.
You can add a little grated cheese or chopped herbs to the potato mixture for extra flavour. Ensure the oil is hot enough before you start frying to get that instant crunch. Always drain the finished pieces on kitchen paper to remove any excess oil before they reach the table.
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