Potato croquettes with Cheese, Garlic and Onion
It's hard to go wrong with potato, cheese, garlic & onions enclosed in a crispy golden crust. These Potato Croquettes are unbelievably good!
Ingredients
- 850 gm cooked and peeled starchy potatoes (baked or boiled) (NOTE 1)
- 30 gm unsalted butter
- 3 garlic cloves (minced)
- 1 small brown/yellow onion (diced finely)
- 3 large eggs (separated)
- 1 cup shredded tasty cheese (NOTE 2)
- ½ cup shredded parmesan cheese
- 1 tsp sugar
- 1 tsp salt
- ½ tsp freshly ground black pepper
FOR THE BREADING
- ½ cup plain/all purpose flour
- 2 cup panko breadcrumbs (NOTE 3)
- vegetable/canola oil for frying
Instructions
- Use a masher to mash the potatoes, leaving little chunks for texture. If you prefer a smoother texture, use a potato ricer with small holes. Transfer the mashed potatoes to a large bowl and set aside.
- In a small frying pan, melt the butter over medium heat, then add in the garlic and onions. Stir regularly for 2 minutes or until the onions have softened.
- Transfer everything from the pan to the mashed potatoes bowl, along with the yolks, tasty cheese, parmesan, sugar, salt and pepper. Mix the ingredients together until well combined.
- Scoop 1/4 cup of the potato mixture, then transfer it into your hands. Roll the mixture into a circle then shape them into a cylinder shape approximately 5cm/2in long. Place them on a tray or board, leaving little space between each one so that they don't touch. Cover them loosely with plastic wrap/film and freeze for 15 to 20 minutes or until firm but not frozen.
- Breading – Prepare 3 flat bowls. In one bowl, whisk the egg whites together until a little foamy. In the second bowl, place the flour and then the panko in the last bowl.Work two or three croquettes at a time. STEP 1 - Roll the croquettes in flour, then shake off excess flour STEP 2 - Dip the croquettes into the egg STEP 3 - Cover the croquettes in panko. Place the breaded croquettes back onto the same tray.
- Pour enough oil into a medium heavy-based saucepan to submerge the croquettes. Heat the oil over medium-high heat until it reaches 180°C (360°F). You could also test if the oil is ready by placing a wooden object into the oil (chopstick, skewer or wooden spoon). The oil is ready for frying when bubbles form around the object. Fry 2 or 3 croquettes at a time for 6 to 7 minutes until they’re golden brown. You may need to move the croquettes occasionally with a long steel slotted spoon/strainer to stop them from sinking to the bottom, as they’ll cook unevenly. You may also need to adjust the heat so the temperature of the oil is not too hot or cold.
- Remove the croquettes with a strainer, allow excess oil to drip off, and then place them in a steel colander with a plate underneath to catch any oil. Best when served immediately, but allow them to cool for a few minutes as the filling is very hot.
Notes
(NOTE 1) Potatoes - I used cheap all-rounder large white brushed potatoes. Starchy or all-rounder potatoes work best (not waxy potatoes). Desiree, Sebago, Dutch Cream, Maris Piper, or Russet potatoes are excellent choices. Leftover baked or boiled potatoes are great for this recipe.
(NOTE 2) Tasty Cheese - I used Tasty cheddar cheese, but you could swap Tasty for any type of melting cheese, such as Swiss, Monterey Jack, Gruyere and all kinds of cheddar.
(NOTE 3) Panko breadcrumbs are Japanese-style breadcrumbs. They have larger flakes than regular dried breadcrumbs and absorb less oil, leaving food crispy after frying. Supermarkets usually stock Panko in the international section. You could also get them at an Asian grocer.
Leftovers - Allow the Potato Croquettes to cool completely at room temperature, then transfer them into a sealed container and store them in the fridge for up to 3 to 4 days. When frozen, they'll keep for 3 months.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1 CroquetteCalories: 185kcalCarbohydrates: 18gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 46mgSodium: 299mgPotassium: 258mgFiber: 1gSugar: 1gVitamin A: 185IUVitamin C: 3mgCalcium: 101mgIron: 1mg