
Golden Crispy Delight! Simple Homemade Potato Croquettes Recipe
Golden Crispy Delight! Simple Homemade Potato Croquettes Recipe
Making Soft and Crispy Potato Croquettes at Home
Create a wonderful snack using potatoes from your fridge! You can make crispy on the outside, moist on the inside potato croquettes without needing special ingredients. Don’t miss the video tips starting at 1 minute 45 seconds!
Basic Ingredients- 1 medium potato
- 1/4 small onion
- 1/6 small carrot
- 40g all-purpose flour (approx. 4 Tbsp)
- 1 large egg
- 40g breadcrumbs (approx. 5 Tbsp)
- 300ml cooking oil (enough for deep frying)
Cooking Instructions
Step 1
Peel and dice the potato into appropriate-sized pieces. Place the potatoes in a pot, cover with water, and bring to a boil over high heat. Once boiling, reduce to medium heat and simmer for about 15-20 minutes, or until the potatoes are completely tender. They are cooked when a fork pierces them easily.
Step 2
Finely mince the onion and carrot. Using a mandoline or a knife, chop them into very small pieces; this will improve the texture when mixed with the mashed potato.
Step 3
Now, prepare for coating. In a wide plate or bowl, place the all-purpose flour. In another bowl, put the breadcrumbs. If the breadcrumbs are clumped, gently loosen them.
Step 4
Crack the egg into a bowl and beat it well with a fork or whisk until smooth.
Step 5
Drain the boiled potatoes thoroughly in a colander. Mashing them while still warm makes them smoother and easier to handle. Use a potato masher or a fork to mash them until completely smooth. There should be no lumps.
Step 6
Add the finely minced onion and carrot to the mashed potatoes and mix evenly. Knead the mixture gently to ensure the moisture from the vegetables is well incorporated into the potato.
Step 7
Take portions of the mixture and shape them into round balls of your desired size. They can be about the size of a child’s fist or slightly smaller. A plump, spherical shape looks more appealing when fried than a flattened one.
Step 8
Now it’s time to coat the croquettes. First, roll each ball in the flour, shaking off any excess. Then, dip it in the beaten egg, ensuring it’s fully coated. Finally, press the croquette firmly into the breadcrumbs, coating all sides evenly. Pressing the breadcrumbs onto the surface will help them stick better during frying.
Step 9
Pour cooking oil into a pot and heat it to around 170-180°C (340-355°F). (Test the temperature by dropping a few breadcrumbs; they should sizzle and float immediately). Carefully place the coated croquettes into the hot oil, maintaining medium heat. Fry them for about 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides. Be careful not to fry them at too high a heat, as the outside may burn before the inside is cooked. Once fried, remove the croquettes and drain them on paper towels. Enjoy your delicious homemade potato croquettes!

