Best Ever Potato Croquettes
Turn the humble spud into something truly tasty with these cheese-filled potato croquettes. Ideal as a snack, when entertaining, for an entrée, or as an accompaniment to your favourite protein, the crunchy exterior and light and fluffy interior are incredibly moreish.
How long will it take?
1 hour
What do I need?
- 700 g Dutch Cream potatoes
- 3 eggs, divided
- 3 cloves garlic, minced
- ½ cup grated parmesan
- 1 tbsp flat leaf parsley, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup plain flour
- 1 tbsp water
- ¾ cup breadcrumbs
- 3 tbsp olive oil
How do I make it?
- Peel and cook potatoes in a large pot of salted boiling water until fork tender. Drain, and mash well (or use a potato ricer). Lightly beat 1 egg and add to the potatoes along with the garlic, parmesan, parsley, salt, and pepper and mix until just combined; do not overmix or the texture will become “gluey”.
- Using a tablespoon, scoop out some potato mixture and roll into a log-like croquette shape. Place on a lined baking tray and repeat until all mixture is used. Place croquettes in the fridge for 20 minutes.
- Meanwhile, prepare 3 shallow bowls by adding the flour to one bowl, 2 lightly beaten eggs and 1 tablespoon of water to the second bowl, and the breadcrumbs to the third bowl.
- Preheat oven to 190C.
- Roll each croquette in the flour, shaking to remove excess flour. Dip in egg wash, then roll in breadcrumbs.
- Working in batches, pan-fry croquettes in olive oil until golden brown, then place all croquettes in a baking dish and cook in oven for 15 minutes.
