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Crispy Potato Croquettes

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Golden-fried potato balls with a shatteringly crisp Panko crust and fluffy, seasoned interior. Pure comfort food that works as appetizer, side, or main.

Ingredients

  • Potatoes: 500 g (peeled and cut into large chunks) Cornstarch (or flour): 2 tablespoons (to bind the mashed potatoes)Salt and black pepper: to taste Breadcrumbs (Panko preferred): 1 bowl (for the crispy coating) Fresh parsley: 1 small handful (finely chopped for garnish) Cooking oil: for frying or baking

Instructions

  1. Boil the potatoes: Peel and cut the potatoes into chunks. Place them in a pot of boiling water until completely fork-tender. Mash: Drain thoroughly and transfer them into a mixing bowl. Mash them while hot using a potato masher or a fork until smooth. Season: Add the salt
  2. ground black pepper
  3. and cornstarch. Mix well until a soft
  4. pliable dough forms. Shape: Scoop equal portions and roll them between your palms to shape smooth
  5. round balls.Coat: Roll each potato ball in the breadcrumbs until fully coated on all sides. Cook: Fry in hot oil (or bake on a lined tray at 220°C / 425°F with a light drizzle of oil) until deeply golden and extra crispy. Finish: Transfer to a serving dish lined with parchment paper
  6. garnish with fresh chopped parsley
  7. and serve immediately while hot!

Notes

  • Drain potatoes thoroughly—water is the enemy of a light interior.
  • Mash while hot to prevent lumps and make shaping easier.
  • Maintain steady oil temperature for even browning; sudden drops cause greasiness.
  • Line serving dish with parchment to absorb excess oil and preserve crust crispness.
  • Do not overcrowd the pan when frying; work in small batches.
  • For baking, do not skip the light oil drizzle—it’s essential for golden color.

Nutrition

Find it online: https://dishmio.com/crispy-potato-croquettes/