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Potato Croquettes

Irresistibly Crispy Potato Croquettes for Ultimate Comfort

These Potato Croquettes are perfectly crispy on the outside and fluffy on the inside, making them a delicious comfort food for everyone.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Course Appetizers
Cuisine American
Servings 4 croquettes
Calories 200 kcal

Equipment

  • large pot
  • mixing bowl
  • skillet
  • parchment paper
  • Potato Masher
  • Measuring cups
  • Measuring Spoons

Ingredients
  

For the Croquettes

  • 2 pounds Russet Potatoes Can substitute with Yukon Gold
  • ½ cup Thick-Cut Bacon Use smoked tempeh for vegetarian option
  • ½ cup Provolone Cheese Substitute with mozzarella or feta
  • ½ cup Sharp Cheddar Cheese Feel free to swap with desired cheese
  • ¼ cup Chopped Parsley Dill or chives can be used
  • 1 large Egg Flaxseed meal or aquafaba for vegan
  • 1 cup All-Purpose Flour Consider gluten-free flour if needed
  • 1 cup Panko Breadcrumbs Regular breadcrumbs or crushed cornflakes can be used
  • 1 cup Vegetable Oil Can use canola or peanut oil for frying
  • 2 tablespoons Unsalted Butter Olive oil or vegan butter is a substitute
  • ¼ cup Milk Any plant-based milk can be used
  • 1 teaspoon Garlic Powder Fresh garlic can be used for a stronger flavor

For the Zesty Dip

  • ½ cup Sour Cream Greek yogurt is a tangy alternative
  • 1 tablespoon Lemon Juice Lime juice can be used instead
  • ½ teaspoon Smoked Paprika Regular paprika is an alternative
  • 1 tablespoon Extra Parsley Chives or green onions can be substituted
  • optional Additional Bacon Omit for vegetarian version

Instructions
 

Preparation

  • Peel and cube 2 pounds of Russet potatoes. Boil in salted water for 15–20 minutes until fork-tender. Drain and cool.
  • In a mixing bowl, combine drained potatoes with 2 tablespoons unsalted butter, ¼ cup milk, 1 teaspoon garlic powder, and salt & pepper. Mash until smooth.
  • Allow mixture to cool, then mix in 1 beaten egg, ½ cup bacon, ½ cup provolone, ½ cup cheddar, and ¼ cup parsley. Fold gently.
  • Shape the mixture into 2-3 inch cylinders and place on parchment-lined tray.
  • Set up a breading station with flour, beaten egg, and panko. Coat each croquette in flour, then egg, then panko.
  • Heat vegetable oil in a skillet to 350°F (175°C). Test with breadcrumb; it should sizzle.
  • Fry croquettes in batches for 3-4 minutes per side until golden. Drain on paper towels.
  • For the dip, mix ½ cup sour cream, 1 tablespoon lemon juice, ½ teaspoon smoked paprika, 1 tablespoon parsley, and bacon.

Notes

Chill potato mixture before shaping for best results. For a healthier option, bake at 400°F (200°C) for 20-25 minutes.

Nutrition

Serving: 1croquetteCalories: 200kcalCarbohydrates: 25gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg
Keyword comfort food, Crispy Snacks, Gluten-Free Options, Party Appetizers, Potato Croquettes, Vegetarian Options
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