369 Park
In the Kitchen
Potato Croquettes 2
This is Potato Croquettes version 2.
Looked at a few recipes, combined a number of instructions, and came up with these.
The method is slightly different than version 1, and in my opinion, better :)
Last night, I made potato skins and kept the flesh to make these. Modified the above recipe slightly... and they were excellent!
Here we served them with a mixture of sour cream
and tzatziki... yummmmm.
1. Prepping the potatoes...
Left over mashed potatoes (had about 2 cups)
Salt, pepper, garlic salt, fresh Parmesan or Pecorino Romano
1 egg yolk
3 tsp. flour
2 Spring onions – minced
Mix together and refrigerate for about 1/2 hour to firm up.
2. Making the croquettes...
1 1/2 eggs (1 + egg white from above)
Breadcrumbs – I used Panko (crispier)
Olive oil
Put eggs and breadcrumbs in separate bowls.
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Using a tablespoon, roll the potato mixture in your hands and form an ball.
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Dip in the beaten eggs then in the breadcrumbs.
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Rinse your hands as required due to sticking.
3. Frying the croquettes...
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Heat oil in fry pan over medium heat.
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Place croquettes in fry pan – do not overcrowd. Lower the heat a bit so that they don't burn.
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Press pancake slightly with a fork to about 1/2 inch to make a disc.
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Turn after about 2 min. (when golden). Fry other side. If you want them darker or crispier, let them cook longer, flipping once in a while.
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Place on brown paper or the like to absorb the oil.
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Add more oil as needed and continue with remainder.
Compliments to Chef Aline!
 Potato Croquette Mash Done |  Potato Croquette In The Making |  Potato Croquette Frying Side |
|---|---|---|
 Potato Croquette Frying Side |  Potato Croquette Frying Side |  Potato Croquette Brown Bag |
 potato Croquette Done |  Potato Croquette Done |