Let’s Get Cooking!
Step 1: Boiling & Mashing
Cut the potatoes into small pieces. Boil them in cold water until tender. Drain well, then mash with a potato masher or fork. Stir in salt, paprika, pepper, and parsley. Mix thoroughly.
Step 2: Shaping the Croquettes
Add cornstarch to the mashed potatoes and mix well. Divide the mixture into 5 equal portions. Shape each portion into a croquette (cylinder shape). Gently press a fork onto each croquette to create a textured surface.
Step 3: Coating the Croquettes
Beat the egg with a pinch of salt in a shallow dish. In another dish, combine breadcrumbs, basil, and Parmesan cheese. Dip each croquette into the egg, ensuring it’s fully coated. Then, roll in the breadcrumb mixture, pressing gently to adhere.
Step 4: Frying to Perfection
Heat vegetable oil in a large frying pan over medium-high heat. Carefully add the croquettes and fry until golden brown, flipping occasionally for even cooking. Remove and place on a paper towel-lined plate to drain excess oil.
Keto & Low-Carb Options
For a keto or low-carb version, substitute almond flour or crushed pork rinds for the breadcrumbs, and coconut flour or almond flour for the cornstarch.
Tips for Croquette Success
- Drain the potatoes well to prevent soggy croquettes.
- Use fresh herbs for the best flavor.
- Add cayenne pepper or chili powder for a spicy kick.
- Experiment with different seasonings!
Frequently Asked Questions
Q: Can I bake them instead of frying?
A: Yes! Bake at 200°C (400°F) for about 10 minutes, or until golden brown.
Q: Can I make them ahead of time?
A: Yes, prepare them and refrigerate. Fry or bake when ready to serve.
Q: What should I serve them with?
A: They’re delicious as a side dish or appetizer. Garlic aioli, ketchup, or sour cream are great dipping options.
Q: Can I freeze them?
A: Yes, freeze the uncooked croquettes on a baking sheet until solid, then transfer to a freezer-safe container. Thaw before cooking.
Enjoy your crispy potato croquettes!