Homemade potato croquettes (and how to freeze them)
Prep: 60 min · Cook: 30 min · Makes: about 30 small croquettes (6 people) · For:
Homemade potato croquettes are a little project, but they are worth it: crisp and golden outside, soft and fluffy inside, and nothing like the frozen ones from a bag. The best news is that you can make them weeks before Christmas and fry them straight from the freezer.
The recipe comes down to three things: dry mash, a double coating of breadcrumbs, and oil at the right temperature.
Plan ahead
- Weeks before: make, bread and freeze the croquettes.
- On the day: fry them in batches while the meat rests. They take only a few minutes.
Safety with hot oil
- Use a deep pan no more than one-third full of oil, or a fryer with a thermostat.
- Keep children well away from the hob while you fry, and never leave hot oil unattended.
- Lower the croquettes in gently with a slotted spoon so the oil does not splash.
Variations
- Cheesy: stir 50 g of finely grated mature cheese into the mash.
- Herby: add a spoonful of chopped chives or parsley.
- Bite-sized: roll the mash into small balls for a festive buffet.
Helping hands
Breading is a great job for older children: one dry hand for the flour and breadcrumbs, one wet hand for the egg. A grown-up does all the frying.
Ingredients
- 1 kg floury potatoes (such as Maris Piper or King Edward)
- 2 egg yolks
- 30 g butter
- a pinch of grated nutmeg
- salt and black pepper
- 75 g plain flour, for breading
- 2 eggs, for breading
- 150 g fine dried breadcrumbs, for breading
- sunflower or vegetable oil, for deep-frying
Method
- Peel the potatoes, cut them into even chunks and boil in salted water for about 20 minutes, until completely tender.
- Drain well, then return them to the hot pan over a low heat for 1-2 minutes, shaking the pan, so the last moisture steams off. Dry mash is the secret to croquettes that do not burst.
- Mash or rice the potatoes until smooth, then beat in the butter, egg yolks, nutmeg, salt and pepper. Spread the mash on a plate, cover and leave to cool completely, ideally for an hour in the fridge.
- Set out three shallow plates with the flour, the beaten eggs and the breadcrumbs.
- With damp hands, roll the mash into small logs of about 5 cm long. Roll each one in flour, then egg, then breadcrumbs. Dip them in the egg and breadcrumbs a second time for a strong, crisp coat.
- Put the croquettes on a tray lined with baking paper and chill for at least 30 minutes so the coating sets.
- Heat the oil in a deep pan or fryer to 175°C. Fry the croquettes in small batches for 3-4 minutes until deep golden. Drain on kitchen paper and keep warm in a low oven while you fry the rest.
Questions
How do I freeze potato croquettes?
Freeze them breaded but unfried, side by side on a tray. Once hard, put them in a freezer bag for up to 2 months. Fry them straight from frozen, about a minute longer.
Why do my croquettes burst open?
The mash was too wet or the oil was too cool. Dry the potatoes well, chill the mash, use the double coating and keep the oil at 175°C.
Can I bake them instead of frying?
Yes, brush them with oil and bake at 220°C (200°C fan, gas mark 7) for about 20 minutes, turning once. They are less crisp than fried croquettes but still very good.
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