Crispy Potato Croquettes

Ingredients

• 4 large potatoes, peeled and cubed (800g) 4 large potatoes, peeled and cubed (800g)
• 2 tablespoons butter (28g) 2 tablespoons butter (28g)
• 1/4 cup grated Parmesan cheese (25g) 1/4 cup grated Parmesan cheese (25g)
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 eggs, beaten 2 eggs, beaten
• 1 cup all-purpose flour (120g) 1 cup all-purpose flour (120g)
• 2 cups panko breadcrumbs (120g) 2 cups panko breadcrumbs (120g)
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 9g (Saturated Fat: 4g)
• Carbohydrates: 42g (Sugar: 2g)
• Protein: 7g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Boil the potatoes in a large pot of salted water until tender. Drain and transfer to a mixing bowl.
2. 2.
   Mash the potatoes using a potato masher or a fork until smooth.
3. 3.
   Add the butter, grated Parmesan cheese, garlic powder, dried thyme, dried oregano, salt, and black pepper to the mashed potatoes. Mix well to combine.
4. 4.
   Take a small portion of the potato mixture and shape it into a croquette, about 2 inches long. Repeat with the remaining mixture.
5. 5.
   Place the beaten eggs, flour, and panko breadcrumbs in separate shallow bowls.
6. 6.
   Dip each croquette into the flour, then into the beaten eggs, and finally coat it with the panko breadcrumbs, pressing gently to adhere.
7. 7.
   Heat vegetable oil in a deep pan or skillet over medium heat. Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per side.
8. 8.
   Remove the croquettes from the oil and drain on a paper towel-lined plate.
9. 9.
   Serve the Crispy Potato Croquettes hot and enjoy!

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are tender but not overcooked to maintain the right texture for the croquettes.
• Panko breadcrumbs — If you can't find panko breadcrumbs, regular breadcrumbs can be used as a substitute, but the resulting texture may be slightly different.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying the croquettes.

Tips & Tricks

• For an extra burst of flavor, add finely chopped fresh herbs like parsley or chives to the potato mixture.
• To make the croquettes even more indulgent, you can add a small cube of mozzarella or cheddar cheese in the center of each croquette before shaping them.
• If you prefer a spicier kick, add a pinch of cayenne pepper or chili flakes to the potato mixture.
• To ensure a crispy coating, make sure the oil is hot enough before frying the croquettes.
• Leftover croquettes can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Crispy Potato Croquettes as an appetizer with a side of marinara sauce or aioli for dipping. They can also be served as a side dish alongside a main course, such as roasted chicken or grilled steak.

Presentation advice

Arrange the Crispy Potato Croquettes on a platter or a wooden board, garnished with fresh herbs like parsley or basil. Serve them with a sprinkle of grated Parmesan cheese on top for an extra touch of elegance.