Potato croquettes are a beloved dish in my household, bringing together the comforting flavors of potatoes, cheese, and crispy breadcrumbs in a way that’s simply irresistible. The first time I encountered this recipe was during a family vacation in Spain. We had rented a small villa, and after a day of exploring the charming streets and local markets, I decided to whip up something special for dinner. With limited ingredients, I experimented and stumbled upon a version of these croquettes. Ever since, they’ve become a go-to dish for gatherings, always impressing guests with their golden, crispy exterior and soft, flavorful interior.
One thing I love about this recipe is how versatile it is. While the basic potato and cheese filling is satisfying on its own, you can easily add your twist. For instance, I sometimes mix in a bit of smoked paprika directly into the potato mixture for a subtle smoky flavor that complements the crispy bacon perfectly. If you’re looking to make the dish a bit lighter, you can swap out the bacon for finely chopped ham or even roasted vegetables like bell peppers or mushrooms.
Another tip I’ve found helpful is to experiment with different cheeses. While cheddar gives a sharp, tangy bite, swapping it out for mozzarella can provide a creamier texture, or using Gruyère can add a nutty depth. If you’re feeling adventurous, try adding a touch of truffle oil to the mashed potatoes for an extra layer of indulgence.
These croquettes are best served fresh, straight out of the fryer, with a side of aioli that adds a creamy, garlicky finish. Whether you’re serving them as an appetizer, a side dish, or even a snack, they’re sure to be a hit with family and friends. So, roll up your sleeves, gather your ingredients, and prepare to make a batch of these delightful potato croquettes that will leave everyone asking for more.
Potato Croquettes
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Ingredients
- 1 teaspoon of salt
- 2 large russet potatoes, peeled and cut into 1-inch cubes
- 1 cup of mayonnaise
- 1½ teaspoons of smoked paprika
- 2 tablespoons of fresh chives, chopped
- ¼ cup of chopped fresh parsley
- ¼ cup of whole milk
- 2 teaspoons of lemon juice
- 3 tablespoons of unsalted butter
- 2 cloves of garlic, minced finely
- 1 teaspoon of garlic powder
- 2 large eggs, beaten
- 6 slices of bacon, cooked and crumbled
- 2 cups of all-purpose flour
- 2 tablespoons of sour cream
- salt and pepper to taste
- 2 cups of unseasoned breadcrumbs
- vegetable oil for frying
- 1½ cups of shredded cheddar cheese
Directions
- To prepare the aioli, combine mayonnaise, minced garlic, lemon juice, and smoked paprika in a bowl. Cover and place it in the fridge until ready to serve alongside the croquettes.
- Put the diced potatoes in a large pot, cover them with water, and add 1 teaspoon of salt. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer for around 12 minutes or until the potatoes are soft. Drain the potatoes thoroughly.
- Mash the potatoes using a potato masher or a fork until smooth.
- Gradually mix in the butter, milk, and sour cream until the potatoes are creamy. Stir in the crumbled bacon, chives, parsley, shredded cheddar, and garlic powder. Adjust the seasoning with salt and pepper according to your taste.
- Allow the mashed potato mixture to cool down to room temperature.
- For frying, line one baking sheet with parchment paper and another with paper towels. Heat 3 inches of vegetable oil in a heavy-bottomed pan over medium heat until it reaches 375°F. Use a candy thermometer to monitor the oil temperature.
- While the oil heats, shape the cooled mashed potatoes into 1.5-inch balls and place them on the parchment-lined baking sheet.
- Create a dredging station with three shallow bowls: one for flour, another for beaten eggs, and the last for breadcrumbs.
- Coat each potato ball first in flour, then in beaten eggs, and finally in breadcrumbs, pressing lightly to ensure the breadcrumbs stick. Return the coated balls to the baking sheet.
- Fry the croquettes in small batches until they are golden brown, turning them occasionally with a spider skimmer. Once fried, transfer the croquettes to the paper towel-lined baking sheet to drain the excess oil.
- Serve the croquettes warm, with the chilled aioli on the side.
Storing Suggestions:
If you have leftover croquettes, let them cool completely before storing them in an airtight container. They can be refrigerated for up to 3 days. To reheat, place them in an oven at 350°F for about 10 minutes, or until heated through. For longer storage, freeze the croquettes in a single layer on a baking sheet before transferring them to a freezer-safe container or bag. They can be frozen for up to 1 month. Reheat frozen croquettes directly in the oven at 375°F for 15-20 minutes.
FAQs:
Can I prepare potato croquettes ahead of time?
Yes, you can prepare the croquettes ahead of time by forming the potato balls and breading them. Place the prepared croquettes on a baking sheet, cover them, and refrigerate for up to 24 hours before frying. This makes them an excellent option for meal prepping or entertaining.
How can I prevent my croquettes from falling apart during frying?
To keep the croquettes intact while frying, ensure the mashed potato mixture is well-chilled before forming the balls. Additionally, handle them gently when coating with flour, eggs, and breadcrumbs, and fry in small batches without overcrowding the pan.
What’s the best type of oil for frying potato croquettes?
Vegetable oil is a great option for frying croquettes due to its neutral flavor and high smoke point. You can also use canola or peanut oil. Be sure to maintain the oil temperature at 375°F for the best results.
Can I bake the potato croquettes instead of frying them?
Yes, if you prefer a healthier option, you can bake the croquettes. Preheat your oven to 400°F, place the breaded croquettes on a greased baking sheet, and spray them lightly with cooking spray. Bake for 20-25 minutes or until they are golden and crispy, flipping them halfway through baking.
What can I serve with potato croquettes?
Potato croquettes pair well with a variety of dips such as aioli, ketchup, or a spicy mustard. They also make a great side dish for grilled meats, roasted vegetables, or a fresh salad.
Can I freeze uncooked potato croquettes?
Yes, you can freeze uncooked croquettes. Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag. They can be fried directly from frozen, just add a few extra minutes to the frying time.
Potato Croquettes
Ingredients
- 1½ teaspoons smoked paprika
- 2 large russet potatoes peeled and diced into 1-inch cubes
- 1 cup mayonnaise
- 1 teaspoon salt
- 2 tablespoons chopped fresh chives
- 2 cloves garlic finely minced
- 3 tablespoons unsalted butter
- ¼ cup whole milk
- ¼ cup fresh parsley chopped
- 6 slices of bacon cooked and crumbled
- 1½ cups shredded cheddar cheese
- 2 tablespoons sour cream
- 1 teaspoon garlic powder
- salt and pepper to taste
- vegetable oil for frying
- 2 large eggs beaten
- 2 cups unseasoned breadcrumbs
- 2 teaspoons fresh lemon juice
- 2 cups all-purpose flour
Instructions
- Prepare the aioli by mixing mayonnaise, minced garlic, lemon juice, and smoked paprika in a bowl. Cover and refrigerate until ready to serve with the croquettes.
- Place the diced potatoes in a large pot and add enough water to cover them. Add 1 teaspoon of salt and bring the water to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for about 12 minutes, or until the potatoes are tender. Drain the potatoes well.
- Mash the potatoes using a potato masher or fork until smooth.
- Gradually stir in the butter, milk, and sour cream until the mixture is creamy. Fold in the crumbled bacon, chives, parsley, shredded cheddar, and garlic powder. Season with salt and pepper according to taste.
- Let the mashed potato mixture cool to room temperature.
- Prepare for frying by lining one baking sheet with parchment paper and another with paper towels. Heat 3 inches of vegetable oil in a heavy-bottomed saucepan over medium heat until the temperature reaches 375°F. Use a candy thermometer to ensure the oil maintains the correct temperature.
- While the oil is heating, form the cooled mashed potatoes into 1.5-inch balls and place them on the parchment-lined baking sheet.
- Set up a dredging station with three shallow bowls: one with flour, the second with beaten eggs, and the third with breadcrumbs.
- Coat each potato ball first in flour, then in the beaten eggs, and finally in the breadcrumbs, pressing gently to ensure the breadcrumbs adhere. Place the breaded balls back on the baking sheet.
- Fry the croquettes in small batches until golden brown, using a spider skimmer to turn them occasionally. Once fried, transfer the croquettes to the paper towel-lined baking sheet to drain excess oil.
- Serve the croquettes warm, accompanied by the chilled aioli.
