Fluffy Potato Croquettes from Fresh Potatoes
:: Homemade Potato Croquettes with the Softness of Fresh Potatoes ::
Shaping the potatoes might be a bit tedious, but that effort will reward you with a delicious snack or a satisfying meal. These croquettes perfectly capture the uniquely fluffy and tender texture of fresh potatoes. Here’s a recipe that showcases this delightful characteristic!
Main Ingredients- 2-3 medium fresh potatoes
- 1/4 carrot
- 1/4 onion
- 1/4 zucchini
- 1-2 slices of ham (or other preferred ingredients)
- 1 egg
- Plenty of breadcrumbs
- A pinch of dried parsley (for garnish)
Seasoning & Others- Pinch of salt
- Pinch of black pepper
- Cooking oil (for frying or pan-frying)
- Olive oil spray (if using oven)
- Pinch of salt
- Pinch of black pepper
- Cooking oil (for frying or pan-frying)
- Olive oil spray (if using oven)
Cooking Instructions
Step 1
First, wash the potatoes thoroughly. Steam them in a steamer basket for about 20-25 minutes until very tender, or place them in a microwave-safe container with a little water, cover with plastic wrap, and microwave for about 15 minutes. If it’s summer and you want to avoid taking out the steamer, using the microwave is a much simpler option. It’s important to cook them until they are soft enough to be easily mashed with a fork.
Step 2
While the potatoes are still hot, mash them. Using a potato masher is the easiest, but you can also use a spoon or a spatula to mash them finely. Make sure to mash them until you have a smooth and consistent potato puree with no lumps.
Step 3
Finely dice the carrot, onion, and zucchini. If you like ham or cheese, you can also finely dice those and add them in for extra flavor. If you prefer a more subtle taste, you can skip these additions. Add the diced vegetables to the mashed potatoes and season with salt and pepper to your liking. Mix everything well until evenly combined.
Step 4
Now it’s time to shape the croquettes. You can form them into long, slender cylinders or round, flat shapes – feel free to get creative! Honestly, this step can feel a bit tedious, but shaping them with care will result in more appealing croquettes. I briefly considered pan-frying them like pancakes with a little oil, but decided to stick to the classic croquette shape for the best taste!
Step 5
Prepare to coat the shaped croquettes. Lightly beat the egg in a shallow bowl and prepare breadcrumbs in another dish. Mixing a pinch of dried parsley into the breadcrumbs adds a lovely color and fragrant aroma. Dip each shaped croquette into the beaten egg, letting any excess drip off, then coat thoroughly with breadcrumbs. (While small bowls like in the photo are fine, it’s much easier when cooking to have separate, larger bowls for the egg wash and breadcrumbs, similar to how you’d prepare tempura or fritters during holidays, and then dip and roll the croquettes.)
Step 6
If baking in the oven, lightly grease an oven pan or line it with parchment paper, then place the croquettes on it. Lightly spray the breadcrumb coating with olive oil. Bake in a preheated oven at 180°C (350°F) for about 10-15 minutes, or until the breadcrumbs are golden brown and crispy. Since the potatoes are already cooked, you just need to ensure the outer coating is perfectly toasted. You’ll end up with wonderfully crispy on the outside and tender on the inside potato croquettes!
