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Potato Croquettes

Potato croquettes are made with parsley-seasoned mashed russet potatoes, coated in flour, egg, and breadcrumbs, then fried until golden brown. Chilling the mixture helps the oval croquettes hold their shape and develop a crisp coating.
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Prep Time 30 minutes
Cook Time 21 minutes
Cooling and chilling 1 hour 35 minutes
Total Time 2 hours 26 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: French
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the potato mixture
  • 2 lb russet potatoes peeled and cut into 1-inch cubes
  • 8 cups cold water
  • 2 tbsp unsalted butter
  • 1 egg yolk large
  • 2 tbsp fresh parsley finely chopped
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
For the coating
  • 0.5 cup all-purpose flour
  • 2 eggs large
  • 1.5 cups plain dry breadcrumbs
For frying
  • 6 cups canola oil

Equipment

  • 1 4-quart saucepan
  • 1 8-inch square dish
  • 1 13x18-inch rimmed baking sheet
  • 1 5-quart Dutch oven

Method
 

Make and chill the potato mixture
  1. Put the potatoes and cold water in a 4-quart saucepan.
  2. Bring to a boil over high heat, reduce to a simmer, and cook for 12–15 minutes, until a knife slides easily into the potatoes.
  3. Drain the potatoes well and return them to the saucepan.
  4. Cook over low heat for 1–2 minutes, stirring, until the surface looks dry.
  5. Mash the potatoes until smooth.
  6. Stir in the butter, egg yolk, parsley, salt, and pepper.
  7. Spread the mixture in an 8-inch square dish and let cool for 15 minutes.
  8. Cover and refrigerate for at least 1 hour, until cold and firm.
Coat the croquettes
  1. Set out three shallow bowls with the flour, beaten eggs, and breadcrumbs.
  2. Shape the cold potato mixture into 18 oval croquettes, about 2 inches long.
  3. Coat each croquette in flour, egg, then breadcrumbs, pressing the crumbs on.
  4. Arrange the croquettes on a 13x18-inch rimmed baking sheet and refrigerate for 20 minutes.
Fry the croquettes
  1. Heat the oil in a 5-quart Dutch oven to 350°F.
  2. Fry the croquettes in batches, turning once, for 3–4 minutes total, until golden brown.
  3. Transfer the croquettes to a wire rack or paper towels to drain.

Notes

For crisp, evenly browned croquettes, fry in batches without crowding the Dutch oven. Refrigerate leftovers for up to 3 days; freeze cooked croquettes for up to 2 months. For a gluten-free version, use a gluten-free flour blend and gluten-free breadcrumbs.