These Potato Croquettes are essentially breaded and deep-fried mashed potatoes; like fancy adult versions of tatter tots! Serve these as snacks with a mustard sauce or as sides with a meat and gravy dish.
You can find Croquettes all around the world filled with a variety of different ingredients. Some are made with potato, some are made with meat, some are made from a béchamel. Nearly all of them are mixed with other ingredients like meats, cheese, and herbs. The version I’ve prepared here is similar to the German croquette called Kartoffelkroketten. (kartoffel = potato / kroketten = croquette)
The recipe is quite simple but requires a bit of technique when it comes to forming the croquettes. If you have a hard time shaping them into cylinders you can just make them into balls.
For the best results and ease of molding, you really want to get your potatoes as dry as possible. Smash your cooked potatoes onto a sheet pan and bake them in a low oven until they stop steaming. A wet mixture is going to be harder to form and may stick to your hands.
• Start making your croquettes by boiling two pounds of peeled and quartered potatoes in salty water.
• While the potatoes are boiling, make garlic butter by heating minced garlic and melted butter in a small sauce pan.
• Drain the potatoes well and smash them out on a sheet pan. Bake the smashed potatoes until they stop steaming.
• Use a potato ricer or a food mill to purée the potatoes into a large mixing bowl then incorporate egg yolks, salt, pepper, nutmeg, and garlic butter. Cover and chill for an hour.
• Prep a breading station with seasoned flour, beaten eggs, and seasoned bread crumbs (*seasoned with salt and pepper to taste).
• Portion out the potato mixture to make one and a half inch balls then form into one inch by three inch cylinders.
• Bread each croquette then place on a parchment lined sheet pan and freeze for 20 minutes.
• Fry in 375°F oil until golden brown. Transfer to paper towel and sprinkle with fine sea salt.
Serve these Potato Croquettes as Hors d’oeuvres with the Mayo/Mustard Sauce recipe found below or alongside something like a nice Pot Roast with lots of brown gravy. They’re also really good tossed in buffalo sauce 😉
2 Tbs Mayonnaise, 2 Tbs Yellow Mustard, 2 tsp minced fresh Dill, 1 tsp Honey, 1 tsp Rice Vinegar, 1 tsp Hot Sauce, pinch of Fine Sea Salt.
- 2 lbs. Russet Potatoes
- 2 Garlic cloves minced
- 4 Tbs. Unsalted Butter
- 2 Egg Yolks
- 2 tsp Freshly Grated Nutmeg
- 2 tsp Kosher Salt
- 2 tsp Fresh Ground Black Pepper
- 1 1/2 C Flour seasoned with salt to taste
- 2 Eggs beaten
- 1 1/2 C Bread Crumbs seasoned with salt and pepper
- Frying Oil
- Fine Sea Salt
- Preheat oven to 300°F.
- Peel and quarter the potatoes. Place them in a medium pot and cover with water and a couple tablespoons of kosher salt. Bring to a boil, lower the heat and simmer until tender - about 20-25 minutes.
- In a separate small saucepan, melt the butter over low heat and add the minced garlic. Gently heat the garlic for 10 minutes. Stir occasionally and avoid browning. Transfer the butter to a small bowl and set aside to cool completely.
- Drain the potatoes and transfer to a sheet pan. Smash and spread the potatoes across the sheet pan to maximize surface area. Heat potatoes in the oven to draw out moisture for about 15 minutes.
- Use a ricer or a food mill to purée the potatoes into a large mixing bowl. Add the garlic butter, egg yolks, nutmeg, salt, and pepper. Incorporate ingredients using a combination of a fork and a gentle hand without compressing the potato mixture. Cover with plastic and refrigerate for one hour.
- Prepare a breading station with seasoned flour, beaten eggs, and seasoned breadcrumbs.
- Scoop out equal portions of the potato mixture; 50 grams or 1-1/2” ball. Firmly but gently use your hands to form the mixture into a ball. Mold the ball into a 3” x 1” cylinder by placing the ball in the cup of four fingers of your right hand and pressing firmly with two finders of your left hand then pressing and rolling between both palms (or whatever works best for you).
- Dredge all sides of each croquette in flour, egg, and breadcrumbs. Transfer to a lined sheet pan. Once all croquettes are breaded, place the sheet pan in the freezer for 20 minutes.
- Heat frying oil in a medium pot (or a deep fryer) to 375°F. In batches, fry 3-4 croquettes at a time for 3-4 minutes or until golden brown. Transfer with a slotted spoon to paper towel and sprinkle with fine sea salt.
- Serve warm with a mayo/mustard sauce. Can be made the day ahead and reheated in the oven at 300°F for 10-12 minutes.