Potato Croquettes Deep Fried
Golden, crispy, and delightfully creamy, these deep-fried potato croquettes are the ultimate comfort food for any occasion. Made from fluffy Russet potatoes mixed with butter, milk, and a hint of nutmeg, these croquettes are elevated with optional Parmesan cheese for a rich, cheesy twist. Each croquette is coated in a triple-layered breading of flour, egg, and breadcrumbs, ensuring a perfectly crunchy exterior that contrasts beautifully with the soft, velvety interior. Perfect for serving as an appetizer, snack, or side dish, these croquettes are fried to golden perfection in just minutes. Pair them with your favorite dipping sauce for a crowd-pleasing dish that’s irresistibly indulgent.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 500 grams Russet potatoes
- 30 grams Unsalted butter
- 50 milliliters Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
- 2 pieces Eggs
- 100 grams All-purpose flour
- 150 grams Breadcrumbs
- 30 grams Parmesan cheese (grated, optional)
- 500 milliliters Vegetable oil (for frying)
Instructions
Peel the potatoes and cut them into large chunks. Place them in a pot of salted water and bring to a boil. Cook for 15-20 minutes, or until they are fork-tender.
Drain the potatoes and let them cool slightly. Pass them through a potato ricer or mash them until smooth, ensuring no lumps remain.
In a large mixing bowl, combine the mashed potatoes, butter, milk, salt, pepper, and nutmeg (if using). Mix well until the mixture is creamy but firm enough to hold its shape.
If desired, stir in the grated Parmesan cheese for added flavor.
Shape the potato mixture into small cylinders or oval-shaped croquettes, about 2-3 inches in length. Set aside on a parchment-lined tray.
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Roll each croquette in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it evenly in breadcrumbs. Repeat for all croquettes.
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 180°C (350°F). Work in batches to avoid overcrowding, frying 3-4 croquettes at a time.
Fry the croquettes for 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve the potato croquettes warm with your favorite dipping sauce or enjoy them as is.
Nutrition Facts
Calories |
1555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.8 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 159 mg | 12% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 780 mg | 17% | |
*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.
