Let’s Get Cooking!
Step 1: Boil & Mash
Cut the 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 thoroughly. Divide the mixture into 5 equal portions and shape into cylinders. Gently press with a fork to create texture.
Step 3: The Coating
Beat the egg with a pinch of salt. Combine breadcrumbs, basil, and Parmesan cheese in a separate dish. 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 the croquettes until golden brown, flipping occasionally. 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 or almond flour for the cornstarch.
Tips for Croquette Success
- Drain the potatoes very well to prevent soggy croquettes.
- Fresh herbs add amazing flavor!
- Add a pinch of cayenne or chili powder for a spicy kick.
- Experiment with your favorite 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 until ready to fry or bake.
Q: What to serve them with?
A: They’re great as a side dish or appetizer. Garlic aioli, ketchup, or sour cream are delicious dipping options.
Q: Can I freeze them?
A: Yes, freeze the uncooked croquettes on a baking sheet, then transfer to a freezer bag. Thaw before cooking.
Enjoy your crispy potato croquettes!