📝 About This Recipe
These exquisite potato croquettes feature a contrast of textures that defines culinary comfort: a shatteringly crisp panko crust giving way to a rich, buttery interior. Inspired by the classic French 'Croquettes de Pommes de Terre,' this version is elevated with nutty Gruyère cheese and a hint of nutmeg for a sophisticated flavor profile. Whether served as an elegant appetizer or a decadent side dish, these golden morsels are the ultimate celebration of the humble potato.
🥗 Ingredients
The Potato Base
- 2 pounds Russet or Yukon Gold potatoes (peeled and cut into uniform chunks)
- 3 tablespoons Unsalted butter (at room temperature)
- 1/4 cup Heavy cream (warmed slightly)
- 2 large Egg yolks (to bind the mash)
- 1/2 cup Gruyère or Parmesan cheese (finely grated)
- 2 tablespoons Fresh chives (finely minced)
- 1/8 teaspoon Ground nutmeg (freshly grated if possible)
- to taste Salt and white pepper (white pepper keeps the mash looking pristine)
The Breading Station
- 1/2 cup All-purpose flour (seasoned with a pinch of salt)
- 2 large Whole eggs (beaten with 1 tablespoon of water)
- 1.5 cups Panko breadcrumbs (for maximum crunch)
For Frying
- 1 quart Neutral oil (such as vegetable, canola, or grapeseed oil)
👨🍳 Instructions
-
1
Place the potato chunks in a large pot and cover with cold water by at least an inch. Add a generous pinch of salt and bring to a boil over high heat.
-
2
Reduce heat to a simmer and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
-
3
Drain the potatoes thoroughly. Return them to the hot pot for 1-2 minutes over low heat, shaking the pan to steam off any excess moisture. This ensures a fluffy, non-greasy croquette.
-
4
Pass the hot potatoes through a potato ricer or food mill into a large bowl. If you don't have one, mash them very thoroughly until no lumps remain.
-
5
Stir in the butter and warm heavy cream until melted and incorporated. Let the mixture cool for about 5 minutes so the eggs don't scramble.
-
6
Fold in the egg yolks, grated cheese, chives, nutmeg, salt, and white pepper. Mix until the dough is smooth and holds its shape.
-
7
Spread the potato mixture onto a rimmed baking sheet and refrigerate for at least 30-60 minutes. Chilling the 'dough' makes it much easier to handle and shape.
-
8
Once chilled, scoop about 2 tablespoons of the mixture and roll into a cylinder (cork shape) or a neat ball. Repeat with the remaining mixture.
-
9
Set up your dredging station: one bowl for flour, one for the beaten eggs, and one for the panko breadcrumbs.
-
10
Roll each potato shape in flour (shake off excess), dip completely in the egg wash, and finally coat thoroughly in panko, pressing gently so the crumbs adhere.
-
11
Heat 2-3 inches of oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). Use a thermometer for precision.
-
12
Fry the croquettes in batches of 4 or 5 for about 3-4 minutes, turning occasionally, until they reach a deep golden brown color.
-
13
Use a slotted spoon to transfer the croquettes to a wire rack set over a baking sheet or a paper-towel-lined plate to drain.
-
14
Sprinkle with a tiny pinch of flaky sea salt immediately while hot. Serve while the exterior is crisp and the center is molten.
💡 Chef's Tips
Use starchy potatoes like Russets; waxy potatoes can become gummy when mashed. Ensure the potato mixture is completely cold before shaping, or the croquettes may fall apart in the oil. Don't overcrowd the frying pot, as this drops the oil temperature and leads to oily, soggy croquettes. For an extra-thick crust, you can 'double-dredge' by dipping in egg and panko a second time. If the mixture feels too soft to shape even after chilling, stir in a tablespoon of flour or breadcrumbs to tighten it up.
🍽️ Serving Suggestions
Serve with a side of zesty Garlic Aioli or a spicy Remoulade sauce for dipping. Pair with a crisp, chilled glass of Sauvignon Blanc or a light pilsner to cut through the richness. Serve as an accompaniment to a roasted chicken or a juicy steak au poivre. Arrange on a platter with fresh lemon wedges and a sprig of fried parsley for a classic French presentation. Add a small cube of mozzarella in the center of each croquette before breading for a 'cheese pull' surprise.