Easy and Crispy Potato Croquettes | Chef Jean-Pierre

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Boil the peeled, chopped potatoes and garlic in cold salted water until tender, then drain and push them through a potato ricer.
2. Add butter to taste, then salt and pepper to taste.
3. Stir the cheeses into the hot potatoes, then mix in the eggs, salt, pepper, ham and parsley.
4. Pipe the mixture into long strips on a baking sheet lined with plastic wrap or a silicone mat. Chill in the freezer for 5 minutes or in the refrigerator for 15 to 20 minutes.
5. Dust your work surface with rice or bread flour, roll the strips and cut into bite-sized pieces. Place them on a baking sheet lined with parchment paper and refrigerate for another 15 minutes.
6. Process the panko until very thin and not coarse, then mix with the Parmesan and herbs (skip these if the panko is already seasoned).
7. Beat the eggs in one dish and spread the breadcrumb mixture in another. Dip each croquette in egg, then coat in breadcrumbs.
8. Fry from frozen or chilled until golden brown; the breaded croquettes can be made ahead and frozen.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

More recipes with

GarlicEggCheesePotatoParmesan cheeseCheddar cheeseHamPanko