Classic Potato Croquettes Recipe – French Special
Classic Potato Croquettes are a beloved French-style snack or side dish featuring creamy mashed potatoes shaped into rounds or logs, coated in breadcrumbs, and fried until golden and crispy. These potato croquettes blend the soft, buttery inside with a crunchy exterior for texture contrast. Serve them as appetizers, with salads, or alongside meats for warm comfort food with that satisfying crunch.
- Prep Time30 min
- Cook Time15 min
- Total Time45 min
Classic Potato Croquettes Ingredients::
- Potatoes: 2 lbs (about 900 g), peeled and cut into chunks
- Butter: 3 tbsp
- Milk: 1/2 cup (120 ml)
- Cheese: 1/2 cup (60 g) grated Parmesan or cheddar
- Eggs: 2 large (1 for the potato mixture, 1 for coating)
- Breadcrumbs: 1 cup (100 g) for coating
- Flour: 1/2 cup (60 g) for dredging
- Salt: to taste
- Black Pepper: to taste
- Oil: for frying (vegetable or canola oil works well)
- Chopped Fresh Parsley (Optional): for garnish
How to make Classic Potato Croquettes:
Prepare the Potato Mixture: Boil and mash potatoes. Mix with butter, cheese, and seasonings. Chill until firm.
Shape and Coat: Form the potato mixture into small cylinders or balls. Dredge in flour, dip in beaten egg, and coat with breadcrumbs.
Fry: Heat oil in a skillet and fry croquettes until golden and crispy, about 3-4 minutes per side.
Recipe Notes:
Use starchy potatoes (like Yukon Gold or Russet) and ensure they are boiled until very tender.
Mash potatoes thoroughly; remove excess moisture so the filling holds shape and doesn’t become watery.
Incorporate butter, seasoning (salt, pepper, maybe a pinch of nutmeg), and optionally cheese or herbs for flavour.
Chill the mashed potato mixture before shaping croquettes—chilling helps with firmness and shape retention.
Shape into rounds, logs, or bite-sized balls; wet hands lightly to handle easier.
Bread in the standard sequence: flour → beaten egg → breadcrumbs. For extra crunch, use panko or coarse crumbs.
Fry in oil heated to about 170-180 °C (340-355 °F) in batches so the oil temperature stays stable.
Drain cooked croquettes on paper towels or wire rack to maintain crispness.
Serve immediately for best texture; these are great with dips like garlic aioli, mustard, or sour cream.
