Ingredients for Potato Croquettes Deep Fried
- Yukon Gold Potatoes
- 1/2 teaspoon ground nutmeg
- Coarse Salt
- Pepper
- All Purpose Flour
- Salt
- Black Pepper
- Fine Breadcrumbs
- Panko Breadcrumbs
- 1 teaspoon garlic powder
- 2 large eggs
- Whole Milk
- Vegetable Oil
- Sour Cream
- Green Onion
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How to Make Potato Croquettes Deep Fried
- Peel and chop 2 lbs of potatoes into 1-inch chunks. Add to a medium saucepan and cover with water. Bring to a boil.
- Reduce heat to a simmer, cover, and cook for 15-20 minutes, or until potatoes are easily pierced with a fork.
- Drain the potatoes thoroughly and mash until smooth. Let cool slightly.
- Transfer mashed potatoes to a large bowl. Stir in 1/2 teaspoon ground nutmeg, 1 teaspoon kosher salt, and 1/2 teaspoon coarsely ground black pepper. Mix well.
- Using approximately 2 tablespoons of potato mixture per croquette, shape into 2-inch long logs, about 3/4-inch thick. Place on a baking tray.
- Cover the tray with plastic wrap and refrigerate for at least 30 minutes to firm up the logs.
- In a shallow bowl, whisk together 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- In a separate shallow bowl, combine 1 cup panko bread crumbs, 1/2 cup regular bread crumbs, and 1 teaspoon garlic powder.
- In a third shallow bowl, whisk together 2 large eggs and 2 tablespoons of milk until light and frothy.
- Roll each potato log in the flour mixture, ensuring it's fully coated.
- Dip the floured log into the egg mixture, allowing excess to drip off.
- Roll the egg-dipped log in the breadcrumb mixture, pressing gently to adhere.
- Dip the log in the egg mixture again, then roll back into the breadcrumb mixture for a double-crusted effect.
- Heat about 2 inches of vegetable oil in a large skillet over medium-high heat to 350°F (175°C).
- Carefully fry the croquettes in batches of 6 for approximately 3 minutes per side, or until golden brown and crispy, turning frequently to ensure even cooking.
- Remove the cooked croquettes with tongs and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately with sour cream or plain yogurt and a sprinkle of finely chopped green onions.
- Optional: Omit nutmeg if desired.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
11g
Fat
66g
Carbs
11g
