Crispy Creamy Potato Croquettes
These crispy potato croquettes are golden on the outside and creamy on the inside, making them the perfect snack, side, or appetizer that everyone loves.
Servings 4 servings
Calories 180kcal
Ingredients
Main Ingredients
- 4 medium Russet or Yukon Gold Potatoes Starchy potatoes yield the best fluffy interior.
- 4 Tbsp Unsalted Butter For a luxurious, creamy base.
- 1/2 cup Milk or Cream Whole milk or half-and-half works best.
- 2 large Egg Yolks Helps bind the filling and enriches flavor.
- 1 cup Grated Cheese (Parmesan or Gruyère) Adds depth and stretchiness.
- 1 tsp Salt Essential for seasoning.
- 1 tsp Pepper For added flavor.
- 1/2 cup All-Purpose Flour For dredging before the egg wash.
- 2 large Eggs For the dredge.
- 1 cup Panko or Regular Breadcrumbs Panko gives a crunchier crust.
- 1 quart Cooking Oil (Canola or Vegetable) For frying.
Instructions
Preparation
- Peel and chop the potatoes, then boil them in salted water until soft. Drain well and mash until smooth.
- Stir in butter, milk or cream, beaten egg yolks, grated cheese, salt, and pepper. Taste and adjust seasoning. Let the mixture cool slightly until firm enough to shape.
Shaping and Dredging
- Scoop out golf ball-sized portions and shape into balls or little logs. Dust hands with flour if the mixture is too sticky.
- Roll each croquette in flour, dip in beaten egg, then coat with breadcrumbs. Double dip for an extra crispy texture.
- Chill the dredged croquettes in the fridge for at least 30 minutes.
Frying
- Heat about 1.5 inches of oil in a pan to 350°F (175°C) and fry croquettes in batches, turning until golden and crisp.
- Drain on paper towels, sprinkle with salt, and serve hot.
Notes
Serve immediately for best texture. Leftovers can be stored in an airtight container in the fridge for 2-3 days, or freeze uncooked croquettes.
