Crispy Outside, Fluffy Inside! Delicious Potato Croquettes
Easy Potato Croquettes from Leftover Potatoes: Crispy Exterior, Fluffy Interior!
Transform those leftover potatoes into a delightful snack before they sprout or spoil! These potato croquettes are wonderfully crispy on the outside and warm, soft, and fluffy on the inside. Perfect as a treat for kids or a savory accompaniment to a cold drink for adults! This recipe proves you can create something wonderful with simple ingredients. Ready to make some magic in your kitchen?
Main Ingredients- Potatoes (as many as you need, approx. 3-4 medium potatoes)
Batter & Seasoning- Black pepper (about 0.5 tsp)
- Salt (about 1 tsp, or to taste)
- Tempura flour (enough to coat and form the croquettes, generously)
- Panko breadcrumbs (enough to coat the exterior, generously)
- Cooking oil (for deep frying, generously)
- Black pepper (about 0.5 tsp)
- Salt (about 1 tsp, or to taste)
- Tempura flour (enough to coat and form the croquettes, generously)
- Panko breadcrumbs (enough to coat the exterior, generously)
- Cooking oil (for deep frying, generously)
Cooking Instructions
Step 1
First, wash the potatoes thoroughly and peel them. Cut the peeled potatoes into bite-sized cubes (about 2-3 cm) to speed up the cooking time. Place the cubed potatoes in a pot or large pan, add enough water to cover them completely, and boil until the potatoes are tender and easily mashable with a fork. (This should take about 15-20 minutes).
Step 2
Once the potatoes are fully cooked and soft, drain the water from the pot. While the potatoes are still hot, mash them thoroughly. Ensure there are no lumps for a smooth texture. Season the mashed potatoes with salt and pepper, mixing well to distribute evenly. Next, add the tempura flour to the mashed potatoes and mix until combined. The amount of tempura flour needed will vary depending on the moisture content of the potatoes; aim for a consistency that allows you to shape the mixture with your hands without it being too sticky. (Start with about 2-3 tablespoons and adjust as needed.)
Step 3
Now it’s time to shape the potato mixture into croquettes. You can form them into rectangles or rounds, or get creative with your shapes! Lightly coat the shaped potato mixture with a thin layer of tempura flour. This helps the breadcrumbs adhere better and prevents the croquettes from losing their shape during frying. After that, generously coat each croquette with panko breadcrumbs, ensuring the entire surface is covered.
Step 4
Arrange the breaded croquettes on a plate, leaving a little space between each one so they don’t stick together while frying. Preparing them this way makes them ready for cooking, or you can freeze them for later use.
Step 5
If you’re not frying them immediately, place the breaded croquettes in an airtight container or resealable bag and freeze them. Frozen croquettes can be baked in an air fryer or oven later for a delicious, crispy treat. Today, I’ll show you how to fry them right away!
Step 6
Heat a generous amount of cooking oil in a frying pan over medium heat. The oil is ready when a small piece of breadcrumb sizzles and floats to the surface immediately. Carefully place the breaded croquettes into the hot oil, being careful not to overcrowd the pan. Let the croquettes cook undisturbed for a minute or two until one side turns golden brown, then gently flip them using a spatula to ensure even cooking.
Step 7
Fry the croquettes, flipping occasionally, until they are evenly golden brown and crispy on all sides. Once perfectly cooked, remove the potato croquettes from the oil and place them on paper towels to drain any excess grease. Enjoy these delicious croquettes hot for the best crispy texture and fluffy interior!
