Potato Croquettes Recipe (2024)

FAQs

How do you keep potato croquettes from falling apart? ›

The Best Mashed Potatoes for Croquettes

As long as they're chilled and not too runny, you can use any type of leftover mashed potatoes, whether it's a plain mash or one made with butter and cream. Adding flour to the filling also prevents them from falling apart.

In this recipe, potato croquettes are in their simplest form: just mashed potatoes seasoned with parsley, bound together with flour and egg, rolled in breadcrumbs, and fried. They're a real crowd-pleaser that can be served as an appetizer, finger food, snack, or side dish.

Called "croquetas" in Spanish, the most popular stuffing are mashed potatoes (croquetas de papa), ham and mozzarella cheese (croquetas de jamón y queso), and rice (croquetas de arroz). Sometimes, the rice ones have herbs and little ham cubes.

The best side dishes to serve with potato croquettes are tomato soup, Korean corn dogs, mozzarella sticks, deviled eggs, baked beans, tzatziki sauce, wedge salad, Popeyes Sweet Heat Sauce, avocado salad, sriracha mayo, tomato bruschetta, chicken nuggets, mashed peas, sweet corn fritters, coleslaw, and garlic bread.

Add a Thickening Agent

Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency. Be conservative, as too much thickener can lead to gluey mashed potatoes.

Add the flour, mix to combine with the butter and cook for 3-5 minutes. Turn up the heat slightly and start to gradually add the milk a little at a time whisking to prevent any lumps. Once it starts to thicken up add more milk and continue whisking, repeat this till you've used up all the milk.

The most popular Spanish croquette recipe is croquetas de jamón, made from Spanish ham. Other popular croquettes we will discuss are chicken, fish, cod, shrimp, and vegetable croquettes.

French croquettes are held together by potatoes. Croquetas de pollo are fried savory patties enjoyed in Spain and Latin America. This recipe is a Spanish version, featuring lightly seasoned chicken in a creamy bechamel sauce, formed into patties, coated in panko breadcrumbs and fried until crispy.

Cazzilli (also known as Crocche) are traditional Italian potato croquettes that are made with mashed potato, salt and pepper, and fresh parsley. They are deep-fried in hot oil until they are golden brown and crunchy.

At first glance on English Google (we'll get into Spanish Google later — be warned), croquettes originated in France, first popping up around 1691. Then, they eventually made their way to the Netherlands, where they're called krokets, and Spain, where they're called croquetas.

What ethnicity are croquettes? ›

The croquette is not a Dutch, but a French invention. In 1691 the cook of Louis XIV wrote a recipe for 'croquets'. 2. Croquette is derived from the French word 'croquer', which means nibbling.

Croquettes came to Spain from France, the latter of which use creamy potatoes as a base. While the French use potatoes for their croquettes, Spaniards use bechamel. This is a rich, creamy sauce that is the result of butter, flour, and milk, like a roux.

Working in batches, place the croquettes in a single layer on the greased tray in your air-fryer basket, then spritz the croquettes with cooking spray. Cook until golden brown, four to five minutes. Flip the croquettes over, and spritz with cooking spray. Cook until golden brown, another four to five minutes.

Inspired Cuisine Potato Croquettes 250g | ALDI.

Yes - although it's best to cook them first, then cool and freeze them. If you freeze them uncooked, then it's likely the potato would seep water during the defrosting stage. Reheat them from frozen at 180C/350F for 12-15 minutes until piping hot throughout.

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.

Why potatoes can absorb too much water. If your potatoes have been growing in very dry soil, the potatoes themselves will have a fairly low moisture content when harvested. What this then means is that when the potatoes are build they absorb more water and fall to pieces quite quickly.

If your pancakes aren't sticking together while you form them, you can add a bit more egg, or put the potato mixture into the refrigerator to firm up again. If your pancakes are feeling too wet and won't form into a patty you can add a bit of flour to act as a binder.

Avoid stirring too much when frying. Try frying raw potatoes in enough oil (I usually pour ~0.3 cm of oil for a full pan of potatoes) on medium-high or high heat WITHOUT the lid and WITHOUT salt/pepper. Stir them not often (but don't let them burn, indeed) till they are crispy enough on all sides.