How to Make Potato Croquettes
Boil the potatoes until they turn tender, about 15 minutes., Drain the potatoes, then let them chill for about 45 minutes., Mash the potatoes using a fork or potato masher., Mix in the cheeses, onion salt, parsley, pepper, and salt using a wooden...
Step-by-Step Guide
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Step 1: Boil the potatoes until they turn tender
Put the peeled and cut potatoes into a large pot, and cover them with salted water.
Boil them for 15 to 20 minutes, or until they turn tender. -
Step 2: about 15 minutes.
This not only helps dry the potatoes, but also firms them up a little. , Don't worry about making them perfectly smooth.
You actually want there to be some lumps and clumps. , Keep mixing until everything is evenly combined.
Remember to go easy on the salt because the onion salt will already have added some saltiness. , Do not add the other two eggs; you will be using them for coating the croquettes. , You will need about ¼ cup (80 grams) for each croquette.
Roll the croquettes into oval-shaped balls first, then lightly flatten them with your palm.
You don't want them to be completely flat.
They should be plump, but flat enough so that they don't roll around. , Place the croquettes onto a baking sheet lined with wax paper or parchment paper, then transfer them to the fridge.
This will help firm the potato mixture up and prevent it from falling apart while frying. ,,, Make sure that you coat both sides of each croquette evenly, and that you let any excess egg mixture drip off before you move onto the breadcrumbs. , Fill the bottom of a 12-inch (30.48 centimeters) skillet with ½ inch (1.27 centimeters) of oil.
Place the skillet onto the stove, and turn the heat up to medium-high.
Let the oil heat up until it starts to simmer., Do not fry all of the croquettes all at once.
Instead, work in small batches so that you have about 2 inches (5.08 centimeters) of space between the croquettes; this will allow them to cook evenly and prevent them from crumbling.After 4 to 5 minutes, flip the croquettes over using a spatula, and cook them for 4 to 5 minutes more.Add more oil as needed. , These croquettes are great with sauce or ketchup. -
Step 3: Drain the potatoes
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Step 4: then let them chill for about 45 minutes.
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Step 5: Mash the potatoes using a fork or potato masher.
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Step 6: Mix in the cheeses
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Step 7: onion salt
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Step 8: parsley
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Step 9: pepper
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Step 10: and salt using a wooden spoon or rubber spatula.
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Step 11: Beat one egg in a small bowl lightly
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Step 12: then stir it into the potato mixture.
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Step 13: Roll the potato mixture into 24 croquettes.
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Step 14: Chill the croquettes in the fridge for 15 to 30 minutes.
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Step 15: Lightly beat the remaining two eggs in a shallow dish using a fork or mini whisk.
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Step 16: Put the breadcrumbs into another shallow dish.
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Step 17: Dip each croquette into the egg mixture
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Step 18: the dredge it through the breadcrumbs.
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Step 19: Heat the oil in a skillet over medium-high heat.
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Step 20: Fry the croquettes in the skillet until they turn golden brown
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Step 21: about 4 to 5 minutes per side.
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Step 22: Let the croquettes drain on some folded paper towels before serving them.
Detailed Guide
Put the peeled and cut potatoes into a large pot, and cover them with salted water.
Boil them for 15 to 20 minutes, or until they turn tender.
This not only helps dry the potatoes, but also firms them up a little. , Don't worry about making them perfectly smooth.
You actually want there to be some lumps and clumps. , Keep mixing until everything is evenly combined.
Remember to go easy on the salt because the onion salt will already have added some saltiness. , Do not add the other two eggs; you will be using them for coating the croquettes. , You will need about ¼ cup (80 grams) for each croquette.
Roll the croquettes into oval-shaped balls first, then lightly flatten them with your palm.
You don't want them to be completely flat.
They should be plump, but flat enough so that they don't roll around. , Place the croquettes onto a baking sheet lined with wax paper or parchment paper, then transfer them to the fridge.
This will help firm the potato mixture up and prevent it from falling apart while frying. ,,, Make sure that you coat both sides of each croquette evenly, and that you let any excess egg mixture drip off before you move onto the breadcrumbs. , Fill the bottom of a 12-inch (30.48 centimeters) skillet with ½ inch (1.27 centimeters) of oil.
Place the skillet onto the stove, and turn the heat up to medium-high.
Let the oil heat up until it starts to simmer., Do not fry all of the croquettes all at once.
Instead, work in small batches so that you have about 2 inches (5.08 centimeters) of space between the croquettes; this will allow them to cook evenly and prevent them from crumbling.After 4 to 5 minutes, flip the croquettes over using a spatula, and cook them for 4 to 5 minutes more.Add more oil as needed. , These croquettes are great with sauce or ketchup.
About the Author
Lauren Collins
Specializes in breaking down complex pet care topics into simple steps.
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