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Potato Croquettes
Potato Croquettes are creamy mashed potatoes and cheese, rolled into balls, then breaded and fried until golden brown and crispy.
Ingredients
2 1/2 pounds yellow potatoes, left whole and unpeeled
3 tablespoons butter
1/2 cup finely minced onion
1 small garlic clove grated fine
2 egg yolks (save the whites for the breading station)
3 tablespoons finely chopped fresh flat leaf parsley
3 tablespoons corn starch (or potato starch if you have it)
1 teaspoon celery salt
1/2 teaspoon white pepper
2 tablespoons grated Romano cheese
Breading
3 cups all-purpose flour
5 whole eggs plus the egg whites from above
5 cups Panko breadcrumbs
1/2 cup grated Romano cheese
Other
Vegetable oil for frying
Sour cream, for serving
Instructions
- Place whole unpeeled potatoes in a large pot and cover with water. Bring to a boil and cook on a medium boil for 35-55 minutes depending on the size of the potato. Our potatoes were large and took 45 minutes to cook. Insert a paring knife in to test for doneness. It should slide in but still meet a little resistance.
- Use a spider to remove the cooked potatoes to a cutting board and when cool enough to handle, remove skin using a paring knife. The skin will peel right off.
- While the potatoes are cooking, saute the onions and garlic in butter over medium heat until soft but not browned. Set aside to cool.
- Cut the potatoes so they fit in the potato ricer and press using the large hole disc and into a large bowl. If using a masher, place whole cooked potatoes in the bowl and press with the masher. Try not to mash the potatoes to a smooth consistency. There should be some potato texture.
- Add cooled onion and garlic mixture, two egg yolks, parsley, corn starch, celery salt, white pepper, and two tablespoons of Romano cheese. Stir with a wooden spoon to combine but do not overmix.
- Using a one-ounce scoop, scoop out 48 portions onto your counter. Then roll each one into a ball and place on a sheet tray. Refrigerate this tray while you work on setting up the breading station and the oil.
- In one medium bowl, add flour. In the second, beat the two egg whites with the five whole eggs. In the third, combine the Panko breadcrumbs with the half cup of grated Romano cheese.
- Fill a large heavy duty Dutch oven or pot half full of vegetable oil.
- Remove the tray of potato balls and a few at a time with gloved hands, roll in flour and shake excess, dip in the egg mixture, and shake off excess then roll in the breadcrumbs and place back onto the sheet tray. Place them back into the refrigerator while you heat the oil.
- Heat the oil to 350 degrees F using a candy thermometer or heat gun.
- Once the oil is hot, remove the tray from the refrigerator and drop eight croquettes in at a time, using a spider to make sure they don’t stick to each other.
- Fry for 1 ½ to 2 minutes until golden. Any longer and they will burst open.
- Use a spider to remove each batch to a sheet tray lined with paper towels.
- Make sure oil is back up to 350 degrees F and cook the remaining batches. (Since the cooking time is so short, no need to keep each batch in a warm oven.)
- Transfer the croquettes from the paper towel lined sheet tray to a platter and serve with sour cream on the side.
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