Un cooked, breaded potato croquettes

Potato Croquettes

Summary: Delicious crispy outsides, with soft fluffy insides, the potato croquette is a delight of mouthfeel and texture. Potato croquettes can, however, be a bit time consuming to make. In compensation, they can be frozen, half made, so you can keep them handy for a long time. “They are an ideal way to use up leftover potatoes,” is something many cookbooks might say – but whoever has leftover potatoes?

Ingredients for Potato Croquettes

  • 1 kg Potatoes
  • Breadcrumbs
  • 1/2 cup Butter
  • 2 cups Flour
  • egg
  • Salt

Instructions for Potato Croquettes

  1. Clean the potatoes and chop into chunks
  2. Boil the potatoes in water with a little salt until soft
  3. Drain the potatoes and mash with the butter and flour
  4. Use your hands to roll the potato mash into cylinders
  5. Whisk the egg on a plate
  6. Roll the potato cylinders in the egg
  7. Then roll them again in the breadcrumbs
  8. Deep fry the potato croquettes for a few minutes until the outside is golden and crispy. They don’t take long since the potato has already been cooked.
  9. Whisk the egg on a plate

Quick Notes

If you want to, you can freeze the croquettes after step No.7. They can keep for a very long time in the freezer. To use, it is best to let them de-thaw for a while before frying.

You can buy ready-made breadcrumbs in most supermarkets but I usually make my own simply by putting a few slices of bread into the food processor.

Preparation time: 20 min Cooking time: 40 mins Total time: 60 min Yield: 6 servings

Diet type: Meat and eggs

Meal type: appetiser

Culinary tradition: Scottish

By Rincewind42

My rating:5 stars: ★★★★★

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