Let’s Get Cooking!
Step 1: Boil & Mash
Cut potatoes into small pieces. Boil in cold water until tender. Drain well and mash. Stir in salt, paprika, pepper, and parsley.
Step 2: Shape the Croquettes
Add cornstarch to the mashed potatoes and mix. Divide into 5 equal parts and shape into cylinders. Gently press with a fork for texture.
Step 3: The Coating
Beat the egg with a pinch of salt. Combine breadcrumbs, basil, and Parmesan. Dip each croquette in the egg, then roll in the breadcrumb mixture, pressing gently to adhere.
Step 4: Fry to Perfection!
Heat vegetable oil in a pan over medium-high heat. Carefully fry croquettes until golden brown, flipping occasionally. Drain on paper towels.
Keto & Low-Carb Options
For keto or low-carb diets, substitute almond flour or crushed pork rinds for breadcrumbs, and coconut flour or almond flour for cornstarch.
Tips for Croquette Success
- Drain potatoes well to prevent sogginess.
- Use fresh herbs for best flavor.
- Add cayenne or chili powder for extra spice.
- Experiment with 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?
A: Yes, refrigerate prepared croquettes and fry/bake when ready.
Q: What to serve them with?
A: Enjoy them as a side dish, or with dips like garlic aioli, ketchup, or sour cream.
Q: Can I freeze them?
A: Yes, freeze uncooked croquettes on a baking sheet, then transfer to a freezer bag. Thaw before cooking.
Enjoy your crispy potato croquettes!