For some reason, the last 3 or 4 times I have tried to fry mashed potatoes, it never turned out right. The potatoes would dissipate into the oil and when I removed it from the fryer, I would be left with mush. This happened the last time I tried to make potato croquettes, but I wanted to give it another try. Well turned out that fifth time was the charm! Find out the secret to perfectly fried potato croquettes below.
**Helpful tips and common mistakes
Alas, a successful potato croquette! Ready for the secret? It’s all about chilling the potatoes before frying them. I cooked them the day before, mashed, seasoned and chilled in the fridge overnight. I’ve tried making the croquettes by cooking the potatoes, letting them cool and frying them. However, even if the potatoes were not hot, they still did not fry properly.
When you are ready to make the croquettes, use a small ice cream scooper to make it easier and to get uniform shapes. I used the scoop to get equal amounts and then slightly rolled it to get more of a cylinder shape.
Get your station ready with the eggs and breadcrumbs before you start shaping the croquettes!
Chilling the croquettes the second time will help it hold onto the breadcrumbs and fry better. Make sure to evenly coat with the breadcrumbs. If the breadcrumbs start to get clumpy from the egg, throw it away and get fresh crumbs.
To save time, you can make half the batch and chill those croquettes first while making the remaining croquettes. When you finish the second batch, the first should be nice and chilled and be ready to fry.
These fried very quickly so keep an eye on them! I used a deep fryer but you may also pan fry. Fry in small batches to get even cooking and avoid overcrowding the pan.
If you don’t coat the croquettes evenly, it will be noticeable once you fry them. I forgot to coat the ends of this little croquette and there was a hole on each on the sides.
If you are preparing these croquettes for a large party and want to fry ahead of time like me, (made almost 200 today) you can reheat them in the oven for 10 minutes at 375 F. Still crispy out of the oven!
You can also serve these with a dipping sauce of your choice, but I found that it was just as good on its own. The mushrooms added the umami taste to the croquettes. Crispy on the outside and creamy on the inside. Next time, I think I will make them with potatoes and cheese. You can also add ground meat, ham or even spam to the mix; what you want to add is up to you. Just remember to chill all of the ingredients before frying!
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