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How to Make Potato Croquettes

A fancy side dish that is easy and simple to prepare. That is what makes potato croquettes such a delightful appetizer for a main entrée of roast or stew. This recipe is an adaptation of the original French croquette dish and serves about four to five persons.


  • 400 grams potatoes
  • 1/8 liter milk
  • 150 grams flour
  • 10 grams butter
  • ½ tsp salt
  • 1 egg yolk
  • grated nutmeg
  • 1 whole egg
  • dried bread crumbs


  1. Peel potatoes and boil for 20 minutes. Drain the water and let potatoes sit for a few minutes. Do not allow potatoes to cool.
  2. Sprinkle salt and nutmeg to potatoes. Add butter and mash. Pour milk slowly into potatoes and keep mashing until smooth but stiff.
  3. Add the egg yolk. This will make mashed potatoes sticky.
  4. Add flour and continue mashing until mixture is stiff and firm
  5. Scoop spoonfuls of mashed potatoes and form into balls, rolls, or discs, depending on your taste. Place them on a board and let chill in the fridge for at least 30 minutes.
  6. Dip croquettes into beaten egg then roll in bread crumbs until coated entirely.
  7. Heat oil in a skillet up to 350 degrees Fahrenheit. Deep fry croquettes for 2 minutes or at least until golden brown. Handle each one carefully to avoid crumbling.
  8. Drain potato croquettes on paper towels and serve while hot.

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