Why do my croquettes fall apart or burst in the oil? Too much moisture or warm potatoes, almost always. Use chilled mashed potatoes (even made a day ahead - they are drier), bind with the beaten eggs and a little flour, then chill the shaped croquettes 30 minutes before frying. Keep oil at 350°F and fry just 3 to 4 minutes so the filling doesn't expand and split them.
What oil temperature should I fry at? Hold the vegetable oil at exactly 350°F. Hotter and the outside browns before the inside warms, causing them to expand fast and burst; cooler and they soak up grease and go soggy. Use a thermometer, fry in small batches so the temperature doesn't crash, and pull them at golden brown, about 3 to 4 minutes.
Can I make these ahead or freeze them? Yes - this is a great make-ahead app. Shape, bread in the flour, egg, and panko, then chill covered up to 24 hours before frying. To freeze, arrange the breaded uncooked croquettes on a tray until solid, then bag them and fry straight from frozen, adding a minute or two to the cook time.
Hey there, food fans! Are you ready to take your potato game to the next level? Let me introduce you to my absolute favorite twist on comfort food: Garlic Herb Mashed Potato Croquettes. These little bites of heaven are like the cool, dressed-up cousin of your everyday mashed potatoes. Picture this: creamy, garlicky mashed potatoes, packed with fragrant herbs, all wrapped up in a crispy, golden shell. They're the perfect blend of cozy and fancy, making them a hit at any table.
I love serving these up at dinner parties, but honestly, they're just as amazing for a fun weeknight dinner. There's something magical about that first crunch giving way to the soft, flavorful center. It's comfort food with a crispy hug! Whether you're a seasoned cook or just starting out in the kitchen, these croquettes are a fun way to shake things up. So, grab your apron, and let's create some potato perfection together!
Ingredients
Instructions
- 1Prepare the Potatoes
- 2Place peeled and quartered potatoes in a large pot with cold, salted water.
- 3Bring to a boil and cook for 15-20 minutes until easily pierced with a fork.
- 4Drain thoroughly and return to the pot.
- 5Make the Garlic Herb Mixture
- 6In a small saucepan, combine butter, milk, and minced garlic.
- 7Heat until butter melts and mixture steams.
- 8Remove from heat, add chopped herbs, and let steep for 5 minutes.
- 9Strain out herb solids if desired.
- 10Mash and Season
- 11Mash the hot potatoes until smooth.
- 12Gradually incorporate the warm garlic-herb mixture.
- 13Season with salt and pepper to taste.
- 14If using, fold in Boursin® cheese and grated Parmesan.
- 15Shape and Chill
- 16Once cooled slightly, shape mixture into 1-inch balls or small pears.
- 17Place on a baking sheet and refrigerate for at least 2 hours or freeze for 30 minutes.
- 18Prepare Coating Station
- 19Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 20Season each with a pinch of salt and pepper.
- 21Coat the Croquettes
- 22Dredge each potato ball in flour, then egg wash, and finally panko breadcrumbs.
- 23Ensure even coating and place back on the baking sheet.
- 24Fry the Croquettes
- 25Heat oil in a deep fryer or large skillet to 350°F (175°C).
- 26Fry croquettes in batches for 2-3 minutes until golden brown.
- 27Drain on paper towels and season with salt while hot.
- 28Serve
- 29Arrange on a platter, garnish with chopped chives, and serve immediately.
- 30Optionally, provide a side of garlic aioli or truffle mayonnaise for dipping.
Make it yours
- Tips for Success
- Chill Thoroughly: Ensure croquettes are well-chilled before coating and frying to maintain shape.
- Consistent Oil Temperature: Use a thermometer to maintain oil at 350°F for even cooking and crispiness.
- Double Coating: For extra crunchiness, double-coat croquettes by repeating the egg and breadcrumb steps.
- Make-Ahead Option: Prepare and shape croquettes a day in advance, keeping them refrigerated until ready to coat and fry.
- Recipe Variations
- Truffle Parmesan Croquettes: Add 1 tablespoon of truffle oil and increase Parmesan to ½ cup for a luxurious twist.
- Loaded Baked Potato Croquettes: Mix in ¼ cup crispy bacon bits and ¼ cup shredded cheddar cheese before shaping.
- Curry Spiced Croquettes: Add 1 tablespoon of curry powder to the mashed potatoes for an Indian-inspired variation.