Crispy Potato Croquettes That Everyone Will Love

So, let me tell you about these crispy potato croquettes… oh my gosh, they’re like little bites of heaven! You take creamy mashed potatoes, mix in some cheese, coat them in breadcrumbs, and fry them to golden perfection… I mean, who can resist? They’re crunchy on the outside, soft and cozy on the inside—just perfect for sharing with friends or family, or, if I’m being honest, just keeping all to yourself. Seriously, they’re so good you might find yourself just munching on them straight off the plate!

Why You’ll Crave It

• Perfectly crispy… I mean, that crunch when you bite in is just everything.
• Totally versatile—serve them as a snack, an appetizer, or alongside your favorite main dish…
• You can sneak in whatever cheese or herbs your heart desires, making it customizable!
• They’re a hit at parties; just watch them disappear in seconds!

The first time I made this, my family couldn’t stop raving… they gobbled them up like little piranhas!

What You’ll Need

• Potatoes: 1 kg, peeled and cubed—this is key for that creamy mash.
• Butter: 50 g—because everything’s better with butter.
• Milk: 100 ml—to add richness and smoothness.
• Salt: to taste—don’t skimp here, it really brings out the flavors.
• Black pepper: to taste—I like it a bit peppery, but you do you!
• Nutmeg: a pinch—trust me, it’s magical.
• Cheddar cheese: 100 g, grated—for that gooey goodness.
• Breadcrumbs: for coating… they really make the dish shine.
• Olive oil: for frying—no vegetable oil here, we want flavor!

Easy How-To

Get Those Potatoes Boiling

First things first, you want to boil those cubed potatoes in salted water until they’re super soft, about 15 to 20 minutes, depending on how big your pieces are. Just make sure to check, you don’t want them too mushy… just perfect! Then, once they are ready, drain and let them cool a bit.

Mash It Up

Now, when the potatoes are cool enough, peel off that skin—it’s easier when they’re warm—and mash them in a big bowl until there are no lumps… it’s like therapy, I swear! You want it smooth… then add your butter and milk to make it so rich and creamy. Yum!

Mix It All Together

Time to add flavor! Toss in the cheese, sprinkle in your spices—salt, pepper, nutmeg—and mix, mix, mix! Give it a taste and adjust those seasonings if you think it needs it… I usually end up wanting a bit more salt, but it’s up to you.

Shape Them Up

Now the fun part… take small portions of this mixture and roll them into little logs or balls. Golf ball size is what I aim for, but, honestly, I’m not one for perfect shapes… just make sure they hold together. Lay them out on a tray lined with parchment paper.

Coat ‘Em

Alright, grab those eggs and beat them up in one bowl. In another bowl, pile up those breadcrumbs. Dip each croquette into the egg, letting the excess drip off, then roll them in breadcrumbs. Get them nice and coated—this is where that crispy exterior is gonna come from!

Chill Time

Now here’s a bit of patience… pop those croquettes in the fridge for at least 30 minutes. This step helps them firm up so they don’t fall apart while frying. I sometimes use this time to clean up a bit or prep my dips.

Fry, Fry, Fry!

Heat up some olive oil in a deep frying pan over medium heat. Add the croquettes in batches—don’t overcrowd them! Fry them for about 5 to 6 minutes per batch until golden brown and gorgeous. Use a slotted spoon to transfer them to a plate lined with paper towels to soak up that excess oil.

Serve ‘Em Up

They’re ready! Serve those bad boys hot with your favorite dips or a cool salad, and just watch them fly off the table.

Good to Know

• Feel free to mix in whatever herbs you love—parsley or chives are excellent choices.
• Get creative with cheese… mozzarella or goat cheese? Yes, please!
• Remember, these freeze great uncooked—just spread them out first and then bag them up.

Serving Ideas

• They pair wonderfully with a tangy aioli or maybe a smoky chipotle dip… so delicious!

Top Tricks

• Make sure your oil is hot enough before frying, else they’ll soak up too much oil, and no one wants sad, greasy croquettes!

Frequently Asked Questions

Can I use different types of potatoes for croquettes?

Totally! You can use Yukon Gold or even Russets… they all work, but go for the starchier ones for the best texture.

How long can I store uncooked croquettes before frying?

You’ve got a couple of hours in the fridge or… throw them in the freezer for longer storage. Just freeze them on a tray first, then bag them up once they’re solid.

Can I bake the croquettes instead of frying them?

You’re in luck! Give them a brush of oil and bake in a hot oven—around 200°C (400°F)—for a healthier version. Just remember to turn them halfway through!

What dipping sauces pair well with potato croquettes?

Oh, I love aioli or maybe a zesty yogurt sauce… the options are endless, really!

How can I ensure my croquettes hold their shape while cooking?

Keep that mixture chilled and be gentle when shaping them… patience is key here!

—

Potato croquettes are such a hit, really… everybody loves them. Give them a try, and trust me, you’re gonna want to make them again and again!