Total Time
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.

Ingredients Nutrition


  1. Peel potatoes, cut into chunks and add to a medium size saucepan.
  2. Cover with water and bring to boil.
  3. Reduce heat to simmer, cover and cook for about 15 minutes or until potatoes are tender.
  4. Drain well, mash and let cool slightly.
  5. Transfer mashed potatoes to a mixing bowl and add nutmeg, Kosher salt, coarse black pepper and mix well to combine.
  6. 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.
  7. Cover with plastic wrap and refrigerate for 30 minutes or longer to firm up the rolls.
  8. In a mixing bowl, add flour, salt and pepper and mix well to blend.
  9. In a separate bowl, add bread crumbs, panko crumbs, garlic powder and mix well.
  10. In another bowl, whisk eggs with milk until fluffy.
  11. Roll each log in the flour mixture.
  12. Then dip the floured logs in the egg mixture.
  13. Roll the logs in the bread crumb mixture.
  14. Dip logs again in the egg mixture then roll again in the bread mixture so that each log is double crusted.
  15. In a medium size frying pan, heat oil on medium-high heat to about 350°F.
  16. Fry croquettes in batches of 6 for about 3 minutes or until golden brown, turning several times during cooking.
  17. Using tongs, remove croquettes onto paper towels to drain.
  18. Serve with sour cream or yogurt and a sprinkling of finely chopped green onions.
  19. NOTE: For those who prefer a spicier taste, add some cumin and curry powder of your choice.
  20. If you find that freshly ground nutmeg is too strong for you, leave it out of the recipe.


Most Helpful

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

FrannieJ March 22, 2007

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.

Diana Johnson || November 13, 2016

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.

Twiggyann November 21, 2007

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