📝 About This Recipe
These exquisite croquettes feature a contrast of textures, boasting a shatteringly crisp panko shell that gives way to a silky, butter-enriched mashed potato center. Inspired by the classic French 'Croquettes de Pommes de Terre,' this version is elevated with nutty Gruyère cheese and a hint of freshly grated nutmeg for a sophisticated flavor profile. Perfect as an elegant side dish or a crowd-pleasing appetizer, they represent the pinnacle of comfort food refined.
🥗 Ingredients
The Potato Base
- 2 pounds Russet or Yukon Gold Potatoes (peeled and cut into 2-inch chunks)
- 3 tablespoons Unsalted Butter (at room temperature)
- 2 tablespoons Heavy Cream (optional, for extra silkiness)
- 2 large Egg Yolks (helps bind the mixture)
- 1/2 cup Gruyère or Parmesan Cheese (finely grated)
- 2 tablespoons Fresh Chives (finely minced)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/8 teaspoon Nutmeg (freshly grated)
The Breading Station
- 1/2 cup All-Purpose Flour (seasoned with a pinch of salt)
- 2 large Eggs (beaten well with a teaspoon of water)
- 1.5 cups Panko Breadcrumbs (for maximum crunch)
- 3 cups Neutral Oil (such as vegetable, canola, or grapeseed for frying)
For Garnish
- 1 pinch Flaky Sea Salt (for finishing)
- 1 sprig Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Place the peeled and chopped potatoes in a large pot and cover with cold water by at least an inch. Add a generous pinch of salt.
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2
Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are very tender when pierced with a fork.
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3
Drain the potatoes thoroughly. Return them to the hot pot for 1-2 minutes over low heat, shaking the pan to evaporate any excess moisture. This is crucial for a non-mushy croquette.
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4
Pass the hot potatoes through a potato ricer or food mill into a large bowl. If you don't have one, mash them thoroughly until absolutely smooth.
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5
Stir in the butter, heavy cream (if using), salt, pepper, nutmeg, and grated cheese while the potatoes are still warm. Mix until the butter is melted and incorporated.
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6
Allow the mixture to cool slightly, then fold in the egg yolks and minced chives. Taste and adjust seasoning if necessary.
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7
Spread the potato mixture onto a rimmed baking sheet in an even layer. Cover with plastic wrap (touching the surface) and refrigerate for at least 1 hour, or until firm.
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8
Once chilled, scoop about 2 tablespoons of the mixture and roll into cylinders (about 2 inches long) or spheres. Place on a parchment-lined tray.
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9
Set up your breading station: one bowl with flour, one with the beaten eggs, and one with panko breadcrumbs.
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10
Dredge each potato roll in flour (shaking off excess), dip into the egg wash, and finally coat thoroughly in panko, pressing gently to adhere.
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11
In a deep skillet or heavy pot, heat the neutral oil to 350°F (175°C). Use a thermometer to ensure accuracy.
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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.
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13
Use a slotted spoon to transfer the croquettes to a wire rack set over paper towels to drain. This keeps the bottom from getting soggy.
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14
Immediately sprinkle with a touch of flaky sea salt while still hot.
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15
Serve warm, garnished with fresh parsley.
💡 Chef's Tips
Always start your potatoes in cold water to ensure they cook evenly from edge to center. Never over-process the potatoes in a blender or food processor, as this releases too much starch and makes them gluey. Chilling the potato dough is the secret to preventing the croquettes from falling apart or 'exploding' in the hot oil. Keep the oil temperature steady at 350°F; if it's too low, the croquettes will be greasy; if too high, the outside will burn before the inside is hot. You can prepare these up to the breading stage and freeze them for later; just fry them directly from frozen for an extra minute.
🍽️ Serving Suggestions
Serve with a side of zesty garlic aioli or a classic Dijonnaise sauce for dipping. Pair with a crisp, dry white wine like a Sauvignon Blanc or a light pilsner to cut through the richness. These make an excellent accompaniment to roasted meats like rack of lamb or a simple roast chicken. For a brunch twist, serve them alongside poached eggs and smoked salmon. Add a simple arugula salad with a lemon vinaigrette to provide a fresh, peppery contrast.