Fluffy Potato Croquettes Made with Pyeongchang Songgane Potatoes
Homemade Potato Croquettes: Easy and Delicious Recipe with Pyeongchang Songgane Potatoes*
Enjoy these fluffy potato croquettes made with Pyeongchang Songgane’s Dubaek potatoes, known for their soft texture and sweet flavor. This recipe offers a simpler way to make them at home, resulting in a wonderfully soft and savory treat. Perfect for dipping in ketchup, these croquettes are a delightful snack for kids and a great accompaniment for adults. Let’s get started!
Ingredients (based on 200ml cup)- 8 medium Dubaek potatoes from Pyeongchang Songgane
- 2 cups breadcrumbs
- 1/2 cup all-purpose flour
- 30g butter
- 2 large eggs
- 1 pinch salt
- 1 pinch black pepper
- Plenty of vegetable oil (for frying)
- Ketchup, to serve
Cooking Instructions
Step 1
First, let’s prepare the star of our delicious potato croquettes: fresh potatoes. Look for potatoes with a vibrant yellow flesh when peeled. (Pyeongchang Songgane’s Dubaek potatoes are highly recommended for their quality!)
Step 2
Now it’s time to cook the potatoes. You can boil them, but for extra fluffy results, we’ll steam them to retain more moisture. Place the peeled potatoes in a steamer basket. Cover with a lid and steam over medium-low heat for about 20-25 minutes, or until they are tender and easily pierced with a fork. Steaming helps maintain their delicate texture.
Step 3
While the potatoes are steaming, let’s prepare the butter. Cutting the cold butter into small pieces will help it melt and incorporate more easily into the hot mashed potatoes.
Step 4
Carefully transfer the steamed potatoes into a large bowl. It’s best to mash them while they’re still hot, as this makes it much easier to achieve a smooth consistency.
Step 5
Using a potato masher or a fork, thoroughly mash the hot potatoes until there are no lumps. Aim for a very smooth texture – this is key for delicious croquettes.
Step 6
Add the pre-cut butter to the mashed potatoes. The residual heat from the potatoes will help melt the butter. Mix everything together until the butter is fully incorporated, adding a wonderful richness to the potato mixture.
Step 7
To add a touch of sweetness to the potato mixture, stir in 1 tablespoon of sugar. (You can adjust this amount to your preference.)
Step 8
Add a pinch of salt to season the potato mixture. Salt enhances all the other flavors and balances the sweetness.
Step 9
Finally, add a pinch of black pepper to elevate the potato flavor. Mix all the ingredients together thoroughly, mashing and combining until well incorporated. The mixture should be smooth and fragrant.
Step 10
Transfer the potato mixture into a piping bag. If you don’t have a piping bag, a sturdy plastic bag with a corner snipped off will also work well. This method makes it easier to pipe uniform shapes.
Step 11
Snip off the tip of the piping bag to your desired opening size. Consider the size of your croquettes when deciding how large to cut the opening.
Step 12
Pipe the potato mixture into your desired croquette shapes. Hold the piping bag over a parchment-lined baking sheet and pipe lengths of the mixture. Then, use a knife or kitchen scissors to cut the piped mixture into individual croquettes. (Tip: Using scissors can create fun, unique shapes for your croquettes!)
Step 13
Now, let’s prepare for breading and frying. In a bowl, whisk the 2 eggs with a small pinch of salt to create an egg wash. Have three shallow dishes ready: one with all-purpose flour, one with the beaten egg, and one generously filled with breadcrumbs.
Step 14
Take a piped potato croquette shape and first dredge it lightly in the all-purpose flour, shaking off any excess. Then, dip it into the egg wash, ensuring it’s fully coated. Finally, roll it in the breadcrumbs, pressing gently to ensure an even and thick coating. This triple coating ensures maximum crispiness.
Step 15
After coating in the egg wash, carefully transfer the croquette to the dish of breadcrumbs.
Step 16
Roll the croquette in the breadcrumbs, pressing gently to help them adhere. Sprinkle more breadcrumbs on top and press again to ensure a complete and thick coating. This thorough breading is crucial for achieving a perfectly crisp exterior. Repeat this process for all the croquette shapes.
Step 17
Your perfectly shaped, plump potato croquette doughs are now ready. All that’s left is the satisfying frying stage!
Step 18
Heat a generous amount of vegetable oil in a deep pan or pot over medium heat. The oil is ready when a small piece of croquette mixture sizzles and floats to the surface with steady bubbles. (You can test the temperature by dipping the end of a wooden skewer into the oil; if it bubbles immediately, the oil is ready.) Carefully place the breaded croquette doughs into the hot oil, being careful not to overcrowd the pan.
Step 19
Listen to the satisfying sizzle as the croquettes fry in the hot oil – the sound alone is mouthwatering!
Step 20
Once golden brown and crispy on all sides, remove the croquettes with a slotted spoon and drain them on paper towels to remove excess oil. Stack the beautifully fried croquettes high, and your delicious homemade potato croquettes are ready to be enjoyed!
