Potato croquettes
Potato croquettes are the perfect hot snack to go with a beer. If you love French fries or rustic potato wedges, where tender potato hides under a crisp crust, you'll love these croquettes too. They're also deep-fried — just made from mashed potato.
Cooking method
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Step 1:
How do you make potato croquettes? Gather your ingredients. For the croquettes you'll need: 500 g potatoes; 1 egg; 20 g butter; 1 tbsp salt; 1 tsp paprika; ground black pepper.
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Step 2:
Peel the potatoes and cut them into cubes.
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Step 3:
Put the potatoes in a pot, cover with water, bring to a boil, and cook in salted water over medium heat until tender.
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Step 4:
Then drain the water.
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Step 5:
Mash the potatoes with a potato masher.
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Step 6:
Add a knob of butter and stir it in.
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Step 7:
Let the mixture cool to room temperature.
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Step 8:
Beat an egg into the mashed potato. Add the paprika and pepper. If the potatoes aren't salted from cooking, add salt now.
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Step 9:
Mix the mixture well.
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Step 10:
For breading you'll need: 75 g breadcrumbs; 50 g flour; 1 large egg. And about 300 ml of vegetable oil for deep-frying the croquettes.
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Step 11:
Beat the egg until smooth.
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Step 12:
Roll the mashed potato into small balls about the size of a walnut. Roll each ball in flour first.
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Step 13:
Then dip it in the beaten egg and coat it in breadcrumbs. Bread them very thoroughly, so no spot is left uncovered.
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Step 14:
Heat the vegetable oil in a saucepan until it's good and hot. By the way, for deep-frying it's best to use a container that's not too wide but deep, since the croquettes need to float freely in the oil and brown evenly on all sides.
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Step 15:
Lower a few croquettes into the hot oil and deep-fry them until golden. At first the potato balls will sink to the bottom, but as they cook through they'll float up to the surface.
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Step 16:
With a slotted spoon, transfer the finished croquettes to a paper towel so the excess oil drains off.
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Step 17:
The croquettes are best served hot. Enjoy!
- Croquettes come from French cuisine. That's where we got both the word (from the French croquer, to crunch) and the recipe for these wonderful crispy potato balls. You can make croquettes from more than just potato, though — other vegetables rolled in breadcrumbs and fried in oil, or balls of ground meat. The one rule is that croquettes should be small, bite-sized as they say. Breading in crumbs and deep-frying are a must.
- All oils are good only up to a certain temperature — the smoke point, at which the oil starts to burn and form toxic compounds, including carcinogens. For how to gauge the frying temperature and pick the best oil for frying — and which to avoid altogether — read here.
- How can you tell if an egg is fresh? Crack it into a separate dish. First and foremost, there should be no off smell. The white of a fresh egg will be clear and clean. The yolk shouldn't spread; it will be shiny, domed, and uniform.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Breadcrumbs - 347 kcal/100g
