Golden Potato Croquettes: A Crispy Delight
Golden Potato Croquettes: A Crispy Delight
Perfect Beer Snack or Kid’s Treat: Making Delicious Potato Croquettes
These croquettes are incredibly tasty right after frying! Even better, if you freeze them, you can simply reheat them in an air fryer when a craving strikes, and they’ll taste as fresh as if they were just made. Enjoy this delightful snack that’s perfect for any time!
Croquette Filling Ingredients- 4 medium potatoes, peeled
- 180g ham, finely chopped
- 1/2 onion, finely chopped
- 1/2 can corn kernels, drained
- Vegetable oil for frying (approx. 4 cups)
- Pinch of black pepper
- 1 tsp salt
Coating Ingredients- 1 cup all-purpose flour
- 2 eggs, lightly beaten
- 1 cup breadcrumbs
Optional Cheese Filling- Shredded mozzarella or pizza cheese, to taste
Dipping Sauce- Ketchup, to taste
- 1 cup all-purpose flour
- 2 eggs, lightly beaten
- 1 cup breadcrumbs
Optional Cheese Filling- Shredded mozzarella or pizza cheese, to taste
Dipping Sauce- Ketchup, to taste
- Ketchup, to taste
Cooking Instructions
Step 1
Begin by peeling the potatoes and cutting them into large chunks. Place them in a pot, cover with water, and bring to a boil. Cook until a fork easily pierces through the potatoes, indicating they are tender and soft. This will ensure a smooth and creamy filling.
Step 2
While the potatoes are boiling, finely chop the onion and ham. Heat about 1 tablespoon of oil in a frying pan over medium heat. Add the chopped onion and ham and sauté until the onion becomes translucent. This step enhances the flavor of the filling.
Step 3
Once the potatoes are cooked, drain them thoroughly. While they are still warm, transfer them to a bowl and mash them until smooth using a fork or a potato masher. Ensure there are no large lumps for a consistent texture.
Step 4
Add the drained corn kernels to the mashed potatoes. Also, add the sautéed ham and onion mixture to the bowl. Combine all the ingredients well, mixing thoroughly to create a cohesive and flavorful filling.
Step 5
Season the mixture with a pinch of black pepper and 1 teaspoon of salt. Taste and adjust the seasoning if necessary, considering the saltiness of the ham. Mix everything together until well combined.
Step 6
Divide the potato mixture into bite-sized portions (about 1.5 to 2 inches in diameter) and roll them into smooth balls. These will be the base for your croquettes.
Step 7
For an extra cheesy surprise, take a ball of potato mixture, flatten it slightly, and place a generous amount of shredded cheese in the center. This adds a delightful gooey center.
Step 8
Carefully enclose the cheese with the potato mixture, ensuring it’s completely sealed. Gently reshape the ball to ensure no cheese will leak out during frying. A good seal is key for perfectly formed croquettes.
Step 9
Prepare three shallow dishes: one with flour, one with the lightly beaten eggs, and one with breadcrumbs. First, coat each croquette evenly in flour, shaking off any excess. Then, dip it into the beaten egg, ensuring it’s fully coated. Finally, roll it generously in breadcrumbs.
Step 10
Press the breadcrumbs gently onto the croquettes to ensure they adhere well. A thorough coating of breadcrumbs is essential for achieving that signature crispy texture when fried.
Step 11
Heat about 4 cups of vegetable oil in a deep pot or Dutch oven to 350°F (180°C). Carefully lower the breaded croquettes into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes, or until golden brown and crispy on all sides. The filling is already cooked, so you’re just browning the exterior. (Alternatively, in an air fryer, cook at 375°F (190°C) for 10-12 minutes, flipping halfway through).
Step 12
Drain the fried croquettes on a wire rack or paper towels. Serve hot. They are delicious on their own, as the filling is already seasoned, or you can enjoy them dipped in ketchup for an extra flavor boost!
