These Homemade Potato Croquettes are cheesy, crunchy bites of heaven. I made these vegeterian BUT you can totally add diced ham or bacon if you prefer! They make a delicious bite-sized appetizer ideal for the holidays or a fancy cocktail party!
Prepare your potatoes:Microwave: Rinse and prick your potatoes 6-8 times with a fork. Heat on high in the microwave for 5-10 minutes or until the potato is fork tender. The larger the potato, the longer it will take. Peel the skin when it's cool enough to handle.Boil: Peel and dice your potatoes into large cubes and add to a pot of cold water. Bring it to a boil for 10-15 minutes and strain when the potatoes are fork tender.
In a large bowl, mash the potatoes with a food mill, masher or potato ricer. You may also be able to do this with your hands or a fork.
Add the rest of the croquette ingredients to the potatoes and mix together until well combined.
Use a melon baller or mini ice cream scoop to scoop golf-ball size croquettes using the palms of your hands. Place on baking sheet lined with parchment paper.
Add breadcrumbs, flour and eggs to three separate shallow bowls. Roll croquettes in flour then the eggs and lastly breadcrumbs.
Preheat oil to 350-370° F.
Fry your croquettes in small 1-2 minute batches until they're golden brown.
Yield: 20-22 croquettesTips
Use panko breadcrumbs to get extra crispy croquettes.
Use a thermometer to make sure your oil is hot enough. If it isn't your croquettes will be greasy.
Stuff each potato ball with a cheese cube if you want them super cheesy in the middle.
You can shape your croquette into a cylinder, oval or log shape to make them more traditional like the Italian appetizer.
Add freshly chopped parsley to your batter in place of the chives.
Fry in small batches to ensure your oil temperature doesn't drop too low.
Use Italian seasoned breadcrumbs to add more flavor to the exterior of your croquette.