Deliciously Crispy Potato Croquettes for Everyone
Make Homemade Potato Croquettes: The Ultimate Finger Food!
Craving a delightful snack? These crispy potato croquettes are perfect! With a crunchy exterior and a soft, flavorful interior, they’re a fantastic treat for kids, a great addition to sandwiches, or even a quick appetizer. For ultimate convenience, you can freeze them before frying and enjoy them anytime. Let’s make these wonderful homemade potato croquettes!
Ingredients- 1 medium potato (approx. 200g)
- 2 slices ham (approx. 70g)
- 2 imitation crab sticks
- 1/4 small onion
- 2 Tbsp all-purpose flour
- 1 egg
- Panko breadcrumbs, as needed
- Salt, to taste
- Black pepper, to taste
- 3 Tbsp mayonnaise
Cooking Instructions
Step 1
Start by washing your potato thoroughly. You can peel it first, or leave the skin on for a more rustic texture. If leaving the skin on, cut the potato into four wedges to help it cook faster. Add a pinch of salt to the boiling water; this will season the potato as it cooks, enhancing its flavor.
Step 2
Cutting the potato helps it cook more quickly. Once the water is at a rolling boil, add the potato and let it simmer for about 10 minutes, or until tender. While the potato is boiling, you can prepare the other ingredients for the croquettes to save time.
Step 3
We’ll finely dice the onion to mellow its sharpness and bring out its natural sweetness. Since we’re using a small onion, a quarter will suffice; if using a medium-sized one, half would be good. Peel, wash, and then finely chop the onion. You can chop it very finely or leave slightly larger pieces for texture. The sweetness of the onion truly complements the potato when fried!
Step 4
Next, dice the ham. You can use any ham you like, even an economical choice, as frying makes most things delicious! We’re using about 70g of ham, so roughly half of a standard package. Dice it into small, even pieces.
Step 5
Add some chewiness with the imitation crab sticks. Remove the plastic wrapping, cut each stick in half lengthwise, and then in half widthwise. Finely chop these pieces. If you don’t have imitation crab sticks, corn kernels also make a delicious addition!
Step 6
Once the potato is cooked and tender, carefully peel off the skin (it should slip off easily when hot) and place it in a bowl. Use the back of a spoon or a potato masher to mash the potato. Don’t aim for a completely smooth puree; small lumps add a pleasant texture to the croquettes.
Step 7
Be cautious when mashing the hot potato! To avoid burning your hands, you can let it cool slightly in cold water or use oven mitts. Aim for a texture that’s mostly mashed but still has a few small potato pieces for interest.
Step 8
To the mashed potato, add the finely chopped onion, diced ham, and imitation crab sticks. Season with a pinch of salt and a dash of black pepper. Then, add 3 tablespoons of mayonnaise for richness and to help bind everything together.
Step 9
The mayonnaise is key! It not only helps the mixture hold its shape beautifully but also adds a wonderful creamy flavor that makes these potato croquettes truly special. This is a secret tip for perfect homemade croquettes!
Step 10
Mix all the ingredients thoroughly until well combined. Then, scoop out portions of the potato mixture and roll them into bite-sized balls. You can make them as small or as large as you prefer.
Step 11
Adjust the size to your liking. A good size is about two-thirds of a tablespoon of mixture per croquette for a satisfying snack. For smaller, child-friendly portions, use less than half a tablespoon.
Step 12
Take each rolled ball and gently coat it in the all-purpose flour. Shake off any excess flour. This layer helps the egg wash adhere better.
Step 13
Next, dip each floured croquette into the beaten egg, ensuring it’s fully coated. Let any excess egg drip off before moving to the breadcrumbs.
Step 14
Finally, generously coat each egg-washed croquette in panko breadcrumbs. Press gently to ensure the breadcrumbs stick evenly all over, creating that signature crispy crust.
Step 15
Be careful not to press too hard, as this could cause the croquettes to burst or lose their shape. Apply just enough pressure to ensure the breadcrumbs adhere firmly. This step is crucial for a perfectly crunchy exterior!
Step 16
Fill a pot with about half an inch of vegetable oil and heat over medium-high heat. When small bubbles start to form at the bottom of the pot, reduce the heat to medium. To test the oil temperature, drop a few breadcrumbs in; if they sizzle and rise immediately, the oil is ready. Lower the heat to medium-low before carefully adding the croquettes. A slightly lower oil temperature is fine for these croquettes.
Step 17
Since the filling is already cooked, the croquettes only need to cook until the outside is golden brown and crispy. Fry them for about 1-2 minutes per side. You’re looking for a beautiful, deep golden color. Over-frying can make them taste slightly burnt, so remove them promptly when they reach the desired color.
Step 18
These delicious potato croquettes are best enjoyed after a single fry! They’ll be perfectly crispy and warm. Serve them immediately for the ultimate taste experience.
