Potato Croquettes

Total Time:
1 hr 5 min
Prep:
45 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • Vegetable oil, for frying
  • 3 pounds Yukon Gold potatoes, peeled and cut into small cubes, cooked through and cooled
  • 6 eggs
  • 1/2 cup cooked ham, cut into small cubes
  • 1 cup freshly grated Parmigiano Reggiano
  • 1/2 cup milk
  • 1 cup cake flour
  • 1 cup breadcrumbs
  • Salt and freshly ground black pepper
Directions
  • In a 6-inch-deep saucepan, heat 4 to 6 inches of oil to 375 degrees F.

  • Put the cooked and cooled potatoes through a food mill into a large bowl. Stir in 4 of the eggs, ham, and cheese and incorporate. Season with salt and pepper.

  • Pour flour onto a large plate and the breadcrumbs onto another large plate. Whisk the remaining 2 eggs with the milk and pour this mixture into another large plate.

  • Starting with a ball of potato mixture the size of an egg, form your croquettes using your hands (it helps to cover your hands with some of the flour to avoid a lot of sticking). They should look like fat cylinders. Dredge the croquette in flour, then the egg mixture, and finally, the breadcrumbs. Continue until all potato mixture is finished.

  • Carefully place 5 croquettes in the hot oil and fry until a deep golden brown, about 4 minutes. Remove and drain on paper towels. Continue until all croquettes are fried. Serve immediately.


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    Recipe courtesy of Marcela Valladolid