Ingredients
For the filling:
- 3 medium potatoes (about 500 g), peeled and cut into chunks
- 2 tbsp butter
- ¼ cup milk (warm)
- ½ cup grated cheese (cheddar, mozzarella, or parmesan)
- 2 tbsp fresh parsley, finely chopped
- Salt & black pepper to taste
- ¼ tsp garlic powder (optional)
For coating:
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (panko for extra crunch)
For frying:
- Vegetable oil for deep frying
Instructions
1. Cook the potatoes
- Place potatoes in a pot of salted water and bring to a boil.
- Cook until tender (about 15–20 minutes), then drain well.
2. Mash & season
- Mash potatoes until smooth.
- Mix in butter, warm milk, cheese, parsley, salt, pepper, and garlic powder.
- Let the mixture cool enough to handle.
3. Shape the croquettes
- Scoop small portions of potato mixture and roll into mini cylinders or balls.
- Place on a tray and refrigerate for 20–30 minutes (helps them firm up).
4. Coat for crispiness
- Roll each croquette in flour, shaking off excess.
- Dip into beaten eggs.
- Roll in breadcrumbs until fully coated.
5. Fry until golden
- Heat oil in a deep pan to 350°F (175°C).
- Fry croquettes in batches for 2–3 minutes, turning, until golden brown.
- Remove and drain on paper towels.
6. Serve
- Enjoy warm with ketchup, aioli, or spicy mayo.
