Gluten-Free Fried Potato Croquettes
Golden, crispy, and utterly irresistible, these gluten-free fried potato croquettes are the ultimate comfort food with a twist. Made from creamy mashed Russet potatoes, Parmesan cheese, and fresh parsley, these bite-sized morsels are coated in gluten-free breadcrumbs for a crunchy exterior that gives way to a soft, flavorful center. Perfectly seasoned with a hint of salt and pepper, they’re a delightful option for anyone seeking a gluten-free appetizer or a hearty side dish. Whether you’re hosting a party or indulging in a cozy meal at home, these croquettes are deep-fried to perfection and sure to please. Serve them warm and pair with your favorite dipping sauce for a crowd-pleasing experience! Keywords: gluten-free potato croquettes, fried appetizers, crispy side dishes, gluten-free comfort food.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 cup Gluten-free breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Fresh parsley, chopped
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cups Vegetable oil for frying
- 0.5 cup Cornstarch
Instructions
Peel and dice the potatoes into uniform cubes. Place them in a large pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 15 minutes.
Drain the potatoes and return them to the pot. Mash the potatoes thoroughly until smooth. Let them cool slightly.
In a large mixing bowl, combine the mashed potatoes, grated Parmesan cheese, chopped parsley, salt, and black pepper. Mix well.
Beat one egg and add it to the potato mixture. Stir until the ingredients are fully incorporated.
In a shallow dish, place the gluten-free breadcrumbs. In a separate shallow dish, beat the remaining egg. In another dish, place the cornstarch.
Shape the potato mixture into small balls, about the size of a golf ball, using your hands.
Roll each ball in the cornstarch to coat lightly, then dip it into the beaten egg, and finally roll it in the breadcrumbs until fully coated.
Heat the vegetable oil in a deep frying pan over medium heat. The oil should be about 350°F (175°C).
Carefully fry the croquettes in the hot oil, a few at a time, until they are golden brown on all sides, about 3 to 4 minutes per batch.
Remove the croquettes using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
Serve the gluten-free fried potato croquettes warm as an appetizer or side dish.
Nutrition Facts
Calories |
6802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 535.0 g | 686% | |
| Saturated Fat | 83.1 g | 415% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 5146 mg | 224% | |
| Total Carbohydrate | 474.0 g | 172% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 23.1 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 980 mg | 75% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 7589 mg | 161% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
