Description
Delightful crispy potato croquettes with a fluffy interior, perfect for appetizers or side dishes.
Ingredients
Scale
- 4 large Russet potatoes, peeled and chopped
- 2 tablespoons unsalted butter
- 1 pinch freshly grated nutmeg
- Salt, to taste
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Vegetable or canola oil, enough to submerge the croquettes
Instructions
- Place the peeled and chopped potatoes in a large pot, cover with salted water, and bring to a boil. Cook for 15-20 minutes until tender.
- Drain the potatoes well and allow cooling slightly.
- Mash the potatoes until smooth, mixing in the butter, nutmeg, and salt. Let cool until warm.
- Incorporate the beaten egg into the mixture, then add the panko breadcrumbs and mix until sticky.
- Shape the mixture into small oval croquettes, about 2-3 inches long, and refrigerate for at least 30 minutes.
- Heat oil in a deep-fryer or pot until 180ยฐC (356ยฐF). Test with a piece of bread.
- Lower a few croquettes into the hot oil and fry in batches for 3-4 minutes until golden brown and crispy.
- Transfer to paper towels to absorb excess oil. Serve immediately while hot.
Notes
For storage, keep leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 180ยฐC (356ยฐF) for 10-15 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2-3 croquettes
- Calories: 320
- Sugar: 1g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg