Crispy Parmesan Potato Croquettes: A Classic Comfort Food Elevated

I’ve perfected these potato croquettes over years of testing, achieving that perfect balance of crispy exterior and creamy interior. This recipe transforms humble potatoes into elegant, golden-brown croquettes that are crispy on the outside and incredibly smooth and flavorful on the inside. Originally created in French cuisine as a way to elevate leftover potatoes, croquettes have become a beloved dish across the world.

Why This Recipe Works

These croquettes stand out because of their perfect texture combination and the subtle blend of herbs and spices. The addition of cornstarch helps create a silky-smooth interior, while the parmesan-enriched coating provides an irresistibly crispy shell. Each bite delivers a satisfying crunch followed by a creamy, well-seasoned center.

Ingredients

For the Potato Mixture:

• 2 large potatoes (500g/17.6oz), peeled and chopped
• 2 pinches salt (¼ teaspoon/1.5g)
• 1 teaspoon paprika (2g)
• ¼ teaspoon black pepper (0.5g)
• 1 bunch fresh parsley (¼ cup/15g), finely chopped
• 2 tablespoons cornstarch (16g)

For the Coating:

• 1 large egg, beaten
• 1 cup breadcrumbs (120g)
• 1 tablespoon grated parmesan cheese (15g)
• 1 teaspoon dried basil (1g)
• 1 pinch salt (⅛ teaspoon)
• Vegetable oil for frying

Detailed Instructions

Preparing the Potatoes

1. Begin by peeling your potatoes and cutting them into uniform, large chunks (about 1.5 inches).
2. Place the potato chunks in a pot of cold water. Starting with cold water ensures even cooking throughout.
3. Bring to a boil over medium-high heat and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
4. Drain thoroughly in a colander, then return to the hot pot for 1-2 minutes over low heat to evaporate any excess moisture.

Creating the Base Mixture

1. Mash the potatoes while they’re still hot – this ensures the smoothest texture. Use a potato masher or ricer for best results.
2. Add the salt, paprika, black pepper, and finely chopped fresh parsley to the mashed potatoes.
3. Incorporate the cornstarch gradually, ensuring it’s evenly distributed. The cornstarch is crucial for binding and achieving the perfect texture.
4. Allow the mixture to cool until it’s comfortable to handle but still warm enough to be pliable.

Forming the Croquettes

1. Divide the potato mixture into 10-12 equal portions (about 45-50g each).
2. Shape each portion into an oval or cylinder form, approximately 3 inches long and 1 inch in diameter.
3. Gently press each croquette with a fork to create a decorative pattern that will help hold the coating.

Coating Process

1. Set up your breading station with two shallow dishes:

• First dish: Beaten egg seasoned with a pinch of salt
• Second dish: Breadcrumbs mixed with grated parmesan and dried basil

1. Dip each croquette in the beaten egg, ensuring complete coverage.
2. Roll in the seasoned breadcrumb mixture, pressing gently to adhere.
3. Place the coated croquettes on a plate, leaving space between each one.

Frying to Perfection

1. Heat vegetable oil in a deep, heavy-bottomed pan to 350°F (175°C). The oil should be about 2 inches deep.
2. Test the oil temperature by dropping in a breadcrumb – it should sizzle immediately.
3. Carefully place the croquettes in the hot oil, working in batches to avoid overcrowding.
4. Fry for 2-3 minutes per side until golden brown and crispy.
5. Remove with a slotted spoon and drain on paper towels.

Pro Tips for Perfect Croquettes

• Use starchy potatoes like Russets for the best texture
• Ensure potatoes are completely dry before mashing
• Keep the oil temperature consistent for even cooking
• Don’t skip the resting time after mashing – it helps with shaping
• Make the coating just before frying for maximum crispiness

Nutritional Information

Per croquette (based on 12 servings):

• Calories: 125
• Protein: 3g
• Carbohydrates: 18g
• Fat: 5g
• Fiber: 1g
• Sodium: 150mg
• Calcium: 25mg
• Iron: 1mg

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 10-12 croquettes

Storage and Reheating

Store any leftover croquettes in an airtight container in the refrigerator for up to 2-3 days. To reheat and restore their crispy texture, place them in a preheated oven at 400°F (200°C) for 5-10 minutes. Avoid microwave reheating as it will make them soggy.

Serving Suggestions

Serve these croquettes:

• As an appetizer with garlic aioli
• Alongside a fresh green salad
• As a side dish for grilled meats
• With marinara sauce for dipping
• Garnished with extra fresh parsley and grated parmesan