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Crispy Potato Croquettes

These potato croquettes are a classic comfort food, featuring a fluffy interior encased in a golden, crispy crust. The key to perfect croquettes lies in temperature control, resting the shaped mixture, and frying until they crackle with a satisfying crunch. The result is a tender, airy center with an irresistible crunch on the outside.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large Russet potatoes peeled and chopped
  • 2 tablespoons unsalted butter for richness
  • 1 pinch freshly grated nutmeg
  • to taste salt for seasoning
  • 1 large egg beaten
  • 1 cup panko breadcrumbs for coating
  • vegetable or canola oil oil for frying enough to submerge croquettes

Equipment

  • Large Pot
  • Potato masher
  • Mixing bowl
  • Baking sheet
  • Deep-fry thermometer
  • Slotted spoon or spider
  • Paper towels

Method
 

  1. Place peeled and chopped potatoes in a large pot, cover with salted water, and bring to a boil. Cook until very tender, about 15-20 minutes, then drain well and let cool slightly.
  2. Mash the potatoes thoroughly with a potato masher or fork until smooth and creamy. Mix in the butter, a pinch of nutmeg, and salt to taste. Let the mixture cool until just warm to the touch.
  3. Add the beaten egg to the mashed potatoes, folding it in until fully incorporated. Then, gently mix in the panko breadcrumbs until the mixture becomes sticky and holds together.
  4. Shape the mixture into small, oval-shaped croquettes about 2-3 inches long. Place the shaped croquettes on a baking sheet lined with parchment or a clean plate.
  5. Refrigerate the shaped croquettes for at least 30 minutes. This resting period helps them hold their shape during frying and results in a better crust.
  6. Heat oil in a deep-fryer or heavy-bottomed pot to 180°C (356°F). Test the temperature by dropping in a small piece of bread; if it sizzles and turns golden within 30 seconds, the oil is ready.
  7. Carefully lower a few croquettes into the hot oil using a slotted spoon or spider. Fry in batches, turning occasionally, for about 3-4 minutes until golden brown and crispy, keeping an eye on the temperature to avoid burning.
  8. Use a slotted spoon to remove the croquettes from the oil and drain on paper towels. Let them rest for a minute to stabilize the crust and prevent excess oil.
  9. Serve the croquettes immediately while hot and crispy, perhaps with a squeeze of lemon or a side of aioli for dipping. Enjoy that satisfying crunch with the tender, fluffy interior.

Notes

Resting the shaped croquettes before frying is essential for a crisp exterior. Maintain oil temperature at 180°C for even cooking and avoid crowding the pan to keep the croquettes crispy.