Prep 30 mins
Cook 20 mins
This recipe appeared on the Food Channel by CC Live. I made some additions that enhanced the recipe. This recipe makes 24 croquettes.
- 3 large yukon gold potatoes, about 2 pounds
- 1⁄8 teaspoon freshly ground nutmeg
- 1⁄2 teaspoon kosher coarse salt
- 1⁄2 teaspoon coarse pepper, freshly ground
- 1⁄2 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 cup fine breadcrumbs
- 1⁄2 cup panko breadcrumbs
- 3⁄4 teaspoon granulated garlic powder
- 3 large eggs
- 1⁄4 cup whole milk, homogenized
- 3 cups vegetable oil (for frying)
- 1⁄2 cup sour cream
- 1⁄2 cup finely chopped green onion
- Peel potatoes, cut into chunks and add to a medium size saucepan.
- Cover with water and bring to boil.
- Reduce heat to simmer, cover and cook for about 15 minutes or until potatoes are tender.
- Drain well, mash and let cool slightly.
- Transfer mashed potatoes to a mixing bowl and add nutmeg, Kosher salt, coarse black pepper and mix well to combine.
- Using about 2 large tablespoons of potato mixture for each croquette, roll into a 2 inch by 3/4 inch thick log and place on a tray.
- Cover with plastic wrap and refrigerate for 30 minutes or longer to firm up the rolls.
- In a mixing bowl, add flour, salt and pepper and mix well to blend.
- In a separate bowl, add bread crumbs, panko crumbs, garlic powder and mix well.
- In another bowl, whisk eggs with milk until fluffy.
- Roll each log in the flour mixture.
- Then dip the floured logs in the egg mixture.
- Roll the logs in the bread crumb mixture.
- Dip logs again in the egg mixture then roll again in the bread mixture so that each log is double crusted.
- In a medium size frying pan, heat oil on medium-high heat to about 350°F.
- Fry croquettes in batches of 6 for about 3 minutes or until golden brown, turning several times during cooking.
- Using tongs, remove croquettes onto paper towels to drain.
- Serve with sour cream or yogurt and a sprinkling of finely chopped green onions.
- NOTE: For those who prefer a spicier taste, add some cumin and curry powder of your choice.
- If you find that freshly ground nutmeg is too strong for you, leave it out of the recipe.
These are wonderful!! Have made them 3 times now (I believe DH is a croquette junkie at this point)the first time I made them by the recipe..second time I added onion and bellpepper, used only the breadcrumbs, no panko, they were still great, third time I added jalapeno and browned sausage..served them with breakfast....very versatile recipe. Thanks for posting
This is a good base to play with. I made as written this time. I think it would be good with leftover mashed potatoes, and actually mix the green onions or chives into the potatoes.
These have the potential to be fantabulous. I liked the way the crust formed. But I had to give it only four stars because I just didn't like the nutmeg taste. It seemed really strong to me and no amount of sour cream would get rid of it. I *will* be trying these again without the nutmeg, though.