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Potato Croquettes

Potato croquettes are crispy, golden bites with a soft, fluffy interior. They are made by mashing tender potatoes, binding them with eggs and butter, shaping into small logs or ovals, then coating in breadcrumbs and frying until perfectly crisp. The final result is a delightful balance of crunchy crust and tender inside, perfect for snacking or as a side dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large Yukon Gold potatoes peeled and cut into chunks
  • 3 tablespoons butter softened
  • 1 large egg beaten
  • 1/2 cup panko breadcrumbs lightly toasted
  • 1 cup all-purpose flour for dredging
  • 2 cups vegetable oil for frying
  • Salt and pepper to taste season the mash generously

Equipment

  • Large pot
  • Potato masher or fork
  • Mixing bowl
  • Shallow dish for flour
  • Bowl for beaten eggs
  • Plate with breadcrumbs
  • Deep frying pan or skillet
  • Slotted spoon
  • Wire rack or paper towels

Method
 

  1. Place the peeled and cut potatoes into a large pot and cover with salted water. Bring to a boil and cook for about 15-20 minutes, until very tender and easily pierced with a fork. Drain thoroughly and return to the hot pot for a minute to evaporate excess moisture.
  2. Mash the hot potatoes with a potato masher or fork until smooth and creamy. Add softened butter, a pinch of salt and pepper, and the beaten egg. Mix well until the mixture is cohesive and slightly sticky.
  3. Divide the mashed potato mixture into equal portions and shape each into small oval or log shapes, about 2 inches long. Keep the shaped croquettes uniform for even frying.
  4. Set up your breading stations: place flour in a shallow dish, beaten egg in a bowl, and toasted panko breadcrumbs on a plate. Roll each croquette in flour, then dip into the egg, and finally coat generously with breadcrumbs, pressing lightly to adhere.
  5. Heat vegetable oil in a deep pan or skillet over medium-high heat until it reaches about 180°C / 356°F. Test the temperature by dropping in a small piece of bread—if it sizzles immediately, you're ready.
  6. Carefully place a few croquettes into the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until the croquettes are deep golden brown and crispy all over. Listen for a gentle crackling sound as they fry.
  7. Use a slotted spoon to remove the croquettes from the oil and place them on a wire rack or paper towels to drain excess oil. Let them rest for a minute or two until the crust is crackling and the interior is soft and fluffy.
  8. Serve the croquettes immediately while hot and crispy. They make a perfect snack or side dish with a squeeze of lemon or your favorite dipping sauce. Enjoy the crunchy exterior and tender inside with every bite!

Notes

For extra crunch, toast the panko breadcrumbs before coating. Chilling shaped croquettes for 10 minutes before frying helps maintain their shape and prevents splattering.