📝 About This Recipe
A staple of German Sunday roasts and festive dinners, these Kroketten are the epitome of comfort food. Featuring a velvety, nutmeg-scented mashed potato interior encased in a shatteringly crisp golden breadcrumb shell, they offer a sophisticated texture profile that far surpasses the frozen variety. Whether served alongside a rich Jägersauce or as a standalone snack, these handmade gems bring the authentic warmth of a Bavarian Gasthof right to your kitchen.
🥗 Ingredients
The Potato Base
- 1 kg Floury/Starchy Potatoes (such as Russet or Yukon Gold, peeled and quartered)
- 50 g Unsalted Butter (at room temperature)
- 3 large Egg Yolks (helps bind the dough and adds richness)
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 1 teaspoon Salt (plus more for boiling water)
- 1/2 teaspoon White Pepper (to maintain the clean look of the potato)
The Breading (Standard Breading Station)
- 1/2 cup All-Purpose Flour (for the first coating)
- 2 large Whole Eggs (beaten with a splash of water)
- 1.5 cups Fine Breadcrumbs (traditional German Semmelbrösel)
- 500 ml Vegetable Oil (for frying; use a neutral oil like canola or sunflower)
👨🍳 Instructions
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1
Place the peeled and quartered potatoes in a large pot of cold, salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until very tender when pierced with a fork.
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2
Drain the potatoes thoroughly. Return them to the hot pot for 2 minutes over very low heat, shaking the pan to 'steam dry' them; removing excess moisture is critical for the perfect texture.
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3
While still hot, pass the potatoes through a potato ricer or food mill into a large mixing bowl. Avoid using a blender or food processor, which will make the potatoes gluey.
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4
Add the butter, salt, white pepper, and nutmeg to the warm potatoes. Stir gently until the butter is fully melted and incorporated.
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5
Let the mixture cool slightly (about 5 minutes), then stir in the 3 egg yolks. The mixture should be thick, smooth, and hold its shape.
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6
Spread the potato mixture onto a baking sheet and refrigerate for 20-30 minutes. Chilling the dough makes it much easier to handle and prevents the croquettes from bursting during frying.
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7
Once chilled, take a tablespoon of the mixture and roll it between your palms into a cylinder shape (about 2 inches long and 1 inch thick). Repeat until all the dough is used.
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8
Set up three shallow bowls: one with flour, one with the beaten eggs, and one with the breadcrumbs.
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9
Dredge each potato cylinder in the flour, shaking off the excess. Dip into the egg wash, ensuring it's fully coated, then roll in the breadcrumbs until evenly covered.
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10
Heat about 2 inches of oil in a deep skillet or heavy-bottomed pot to 175°C (350°F). Use a kitchen thermometer to ensure the temperature is consistent.
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11
Carefully lower 4-5 croquettes at a time into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and make them greasy.
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12
Fry for 3-4 minutes, turning occasionally, until they reach a deep golden-brown color on all sides.
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13
Use a slotted spoon to remove the Kroketten and place them on a wire rack over paper towels to drain. Season with a tiny pinch of salt immediately.
💡 Chef's Tips
The secret to a non-bursting kroket is the 'steam drying' step; any excess water in the potato will turn to steam and crack the shell. Always use starchy potatoes; waxy potatoes won't provide that fluffy, cloud-like interior texture. If the potato dough feels too soft to roll, add 1-2 tablespoons of cornstarch to the mix to firm it up. For an even crispier shell, you can double-bread them by dipping in egg and breadcrumbs a second time. Make sure the oil is at the correct temperature; if it's too low, they will soak up oil; if too high, they will burn before the center is hot.
🍽️ Serving Suggestions
Serve alongside a classic German Sauerbraten or Rinderrouladen with plenty of dark gravy. Pair with a crisp, cold German Pilsner or a dry Riesling to cut through the richness. They make an excellent side for Schnitzel with a squeeze of fresh lemon. For a modern twist, serve with a side of creamy mushroom sauce (Rahmschwammerl) for dipping. Accompany with a side of Red Cabbage (Rotkohl) for a traditional color and flavor contrast.