Croquettes may not be as popular as they were several decades ago, but these baked or fried portions of potatoes rolled in bread crumbs are still as delicious as they ever were. Try both of these recipes and decide which one is your favorite.
Baked Potato Croquettes Recipe
This recipe creates two traditional potato croquettes to serve with your favorite main course. You can form them with your hands as instructed, or you can use a croquette mold if you're lucky enough to have inherited one because it's almost impossible to find one on the market today.
- Place the mashed potatoes in a medium-sized bowl.
- In a small bowl, beat one egg well and then stir it into the potatoes. Add the milk or cream to the potatoes and stir again until combined.
- In the same small bowl, beat the other egg with one tablespoon water and a pinch of salt to create an egg wash.
- Divide the potato mixture in half and form to balls. For a classic croquette shape, press the ball gently on a plate to create a base and form the top into a cone-like shape.
- Dip each croquette into the egg wash and then roll in the bread crumbs to coat.
- Place the croquettes on a small greased baking sheet and bake 15 to 20 minutes or until golden brown.
French Potato Croquettes Recipe
This recipe creates a richer version of the standard croquette and yields 6 to 8 croquettes, depending on the size you choose to roll them.
- 2 cups warm cooked potatoes, riced or grated
- 2 tablespoons butter
- Yolks of 3 eggs
- 1 tablespoon freshly chopped parsley
- 1 teaspoon salt
- 1/8 teaspoon cayenne
- Oil for pan frying
- In a large bowl, combine the potatoes, butter, yolks, parsley, salt, and cayenne. Mix well.
- On medium-high setting, heat approximately one inch of oil in a frying pan.
- Shape into balls and then form into rolls and roll in flour.
- Fry until golden brown on all sides and drain on paper towels before serving.
Potato croquettes can be enjoyed in different ways.
- Serve with your favorite cream sauce poured over the top.
- Serve with a side of sour cream.
- Use ranch dressing as a delicious, if non-traditional, dipping sauce.
- Pour melted garlic butter over the top.
Croquettes are best eaten shortly after preparing. Since these recipes are designed to produce small batches, chances are good you won't have any leftovers. If you do, store them in an airtight container and keep them in the fridge for up to three days. They can be reheated in a microwave or traditional oven until they reach an internal temperature of 165 degrees Fahrenheit.
Once you smell the aroma of these croquettes cooking, you'll find it difficult to wait for them to be ready. Once you taste them, you'll probably decide you want to double the recipe next time you make them.