Potato croquetas recipe

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Tasty little potato balls. If desired, serve them with an aioli dipping sauce.

  • Yield: 16 Servings


  • 1 lb peeled and cubed Russet potatoes
  • 3 eggs
  • 2 tsp chopped chives
  • ½ tsp rosemary
  • ½ tsp sweet paprika
  • Salt and pepper to taste
  • 3 tbsp butter
  • ¼ cup parmesan cheese
  • ½ cup flour
  • 2/3 cup Panko breadcrumbs
  • 3 cups vegetable oil
How to Make It
  1. Cook the potatoes in salted water for 8 minutes, until done.
  2. Drain the potatoes and put them through a ricer. Allow to cool.
  3. Beat one of the eggs.
  4. Combine the beaten egg, riced potatoes, chives, rosemary, paprika, salt, pepper, butter and parmesan cheese.
  5. Roll the dough into small balls and place on a platter.
  6. Place the remaining 2 beaten eggs, flour, and breadcrumbs onto 3 separate dishes.
  7. Coat the potato balls first with the flour, then the eggs, and lastly the breadcrumbs. Refrigerate for 45 minutes.
  8. Heat the oil in a deep fryer. 10. Fry the croquetas for a quick 2 minutes in batches.

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