Potato Croquettes are a side dish that we mostly enjoy at celebrations or holidays like Christmas. These delicious, crispy potato rolls are a real treat and loved by kids and adults.
Video “How to make Croquettes”
In Germany, we call them Kroketten and they are always made with potatoes. On Wikipedia I read that here in the US they might be filled with meat, fish or anything else – not so in Germany.
There is not really a lot to tell about croquettes since the recipe is pretty much straight forward: It’s mashed potatoes with a breading if you want to cut it down to the basics. But there are some steps that make them easier to create:
Use The Right Potatoes
Use a sort of potatoes that has a lot of starch. That will make the mashed potatoes stick together better. I used Polden Potatoes for this recipe and it worked really well.
Freeze The Croquettes Before Breading
Putting the divided strings into the freezer for a bit makes the breading so much easier! They will keep their shape and won’t stick to each other.
Freeze Them After Preparing
Croquettes are actually great to be prepared ahead and frozen for a later meal. If you make them, let them cool completely and then put them into a glass container. Freeze them and take them out before you want to eat them. Preheat the oven to 420°F / 215°C and put them into the oven for about 8 – 10 minutes. For more crisp, turn on the broiler and broil them for another minute. Shake the baking sheet in between, so the croquettes turn and get some heat exposure from the other side.
Pin Croquettes to Pinterest
- 1 kg potatoes
- 6 eggs
- some salt
- some nutmeg (optional)
- 40 g corn starch or potato starch
- 120 g bread crumbs, maybe more
- 1 bottle frying oil
- Remove the skin from the potatoes and boil them in salted water until they are soft.
- Remove the water and place the pot back onto the hot stove so the remaining water on the potatoes evaporates. The potatoes should be really dry.
- Mash the potatoes, then add the yolks of 3 eggs, the starch, some salt and nutmeg.
- Mix everything well.
- Fill the mashed potatoes into a large piping bag with a really large opening.
- Sprinkle some starch onto a board or baking sheet that will later fit into your freezer.
- Pipe thick strings of mashed potatoes onto the board.
- Cut the strings into smaller portions of about 2 inches / 5 cm.
- Put the board into the freezer for about 20 minutes.
- In a bowl, scramble the remaining three eggs.
- Put the bread crumbs into a different bowl.
- Remove the potato portions from the freezer and one by one put them first into the scrambled eggs, then roll them in the bread crumbs and set aside.
- Heat the frying oil in a pot and fry the croquettes in the oil until they turn golden-orange.
- Remove and serve the croquettes or let them cool and freeze for later.