Crispy Potato Croquettes: A Delicious Homemade Snack
Crispy Potato Croquettes: A Deep-Fried Delight Packed with Savory Potatoes and Fresh Vegetables
Wondering what to make with leftover potatoes from the fridge? I decided to make some fried treats today. Potatoes are so versatile, aren’t they? You can stir-fry them, braise them, or even make pancakes. Today, I’ve made potato croquettes, perfect as a snack or even a delightful accompaniment to drinks.
Croquette Ingredients
- 3 medium-sized potatoes (approx. 450-500g)
- 100g onion, finely chopped
- 50g carrot, finely chopped
- 50g green bell pepper, finely chopped
- 1 cup canned corn, drained
- 1/2 cup all-purpose flour (for coating)
- 2 eggs, lightly beaten (for coating)
- 3 cups breadcrumbs (for coating)
Potato Filling Seasoning
- 2 tsp salt
- 2 tsp black pepper
- 1 tbsp mayonnaise
- 1 tbsp mustard sauce
- 1 tbsp corn syrup (or sugar)
- 2 tsp salt
- 2 tsp black pepper
- 1 tbsp mayonnaise
- 1 tbsp mustard sauce
- 1 tbsp corn syrup (or sugar)
Cooking Instructions
Step 1
First, let’s prepare the ingredients for our croquettes. You’ll need 3 medium potatoes, 3 cups of breadcrumbs, 1/2 cup of flour for coating, 2 eggs, 1 cup of drained canned corn, 50g of finely chopped carrot, 50g of green bell pepper, and 100g of finely chopped onion.
Step 2
Finely chop the onion, green bell pepper, and carrot. Peel the potatoes and cut them into smaller pieces, about 2-3 cm cubes. This will help them cook faster.
Step 3
In a pan, heat a little oil over medium-low heat and sauté the chopped vegetables until they become fragrant and tender. Sautéing the vegetables beforehand will add a wonderful depth of flavor to the potato filling.
Step 4
Place the cubed potatoes in a pot, cover them with water, and bring to a boil. Cook the potatoes until they are tender and easily mashed with a fork. This usually takes about 15-20 minutes. Drain them thoroughly.
Step 5
While the potatoes are still warm, mash them until smooth. Add 2 tsp salt, 2 tsp black pepper, 1 tbsp mayonnaise, 1 tbsp mustard sauce, and 1 tbsp corn syrup (or sugar) to the mashed potatoes. Mix everything well until evenly combined. This creates the flavorful base for your croquette filling.
Step 6
Add the drained canned corn and the sautéed vegetables to the mashed potato mixture. Mix thoroughly to ensure all ingredients are evenly distributed. This step brings together all the wonderful flavors for your croquette filling.
Step 7
At this point, you already have a delicious potato salad! It’s great spread on toast for sandwiches or served as a side salad. But today, we’re taking it a step further to create these amazing croquettes.
Step 8
Take portions of the potato filling and shape them into your desired form – round or oval are common choices. You can make them smaller for kids’ snacks. If the mixture is too sticky, lightly moisten your hands with water or oil to make shaping easier.
Step 9
Now, let’s prepare for frying. The coating process will be: flour first, then egg wash, and finally breadcrumbs. Heat a generous amount of frying oil in a pot to about 170°C (340°F). You can test the oil temperature by dropping a little bit of coating mixture into it; it should sizzle and float to the surface immediately.
Step 10
First, dredge each shaped potato ball in the all-purpose flour, ensuring it’s fully coated. The flour acts as a base, helping the egg wash and breadcrumbs adhere better, and it also prevents the filling’s moisture from escaping into the hot oil.
Step 11
Next, dip the floured potato balls into the beaten egg wash. Make sure they are completely covered. The egg wash acts as a binder, ensuring the breadcrumbs stick well to the croquettes.
Step 12
Finally, generously coat the croquettes with breadcrumbs. Press the breadcrumbs gently to ensure an even coating all around. A good breadcrumb coating is key to achieving that wonderfully crispy exterior and a beautiful golden-brown color when fried. Reshape them slightly after coating for a neat finish.
Step 13
Carefully place the breaded croquettes into the preheated oil. Be sure not to overcrowd the pot, as this can lower the oil temperature and result in soggy croquettes. Fry them in batches of 2-3.
Step 14
Initially, fry the croquettes over medium-high heat for about 1-2 minutes to set the shape. Once you see a good amount of bubbling around the croquettes, reduce the heat to medium-low. Continue frying, turning them occasionally, until they are evenly golden brown on all sides. Since the filling is already cooked, you just need to achieve a beautifully crisp exterior.
Step 15
Remove the perfectly fried croquettes from the oil and place them on a wire rack or paper towels to drain any excess oil. Congratulations! You’ve made delicious potato croquettes that are crispy on the outside and creamy and savory on the inside. They are a fantastic snack or appetizer for everyone to enjoy!
