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You’re Going to Love This Potato Croquettes Recipe!
These croquettes are perfect for a party or potluck dinner, because they can be made ahead of time and reheated when you’re ready to serve them. They also make excellent appetizers and side dishes. So go ahead and let your imagination run wild with this recipe! I’m sure you’ll come up with some amazing flavor combinations.
So let’s get cooking!
Potato Croquettes Recipe
Hello there friends, today I’m going to share with you How to Make Potato Croquettes! My favorite Potato Croquettes Recipe made with Ham and Cheese, but you can make them with anything you want! Super easy and fast to make.
Recipe Video
Recipe Ingredients
Make the Mashed Potatoes First:
- 3 pounds Yukon Gold Potatoes peeled & chopped in large pieces
- 6 cloves Garlic peeled
- 4 ounces soft Sweet Butter
- Salt & Pepper to taste
For the Croquettes:
- About 1 ½ cup Cheddar Cheese grated
- ¾ cup Parmigiano-Reggiano grated
- 6 ounces Butter
- 3 Egg yolks
- Salt and Pepper to taste
- 4 ounces Tavern Ham dices into small dice, about 1/8”
- 1 tablespoon Parsley finely chopped
- Rice or Bread Flour for dusting your work surface
For theBreading:
- 2 cups Panko, Japanese Bread Crumbs
- ½ cup Parmigiano-Reggiano grated
- 1 tablespoons Herbs De Provence or a mix of Dried Herbs, Thyme, Basil, Rosemary, Oregano
- 4 wholes Eggs
- Salt and Pepper
- 2 quarts of Vegetable Oil for frying them
Recipe Instructions
For the Mashed Potatoes:
- Add the cut potatoes and garlic cloves to cold salted water. Bring to boil and cook until potatoes are tender. Process potatoes and garlic with a potato ricer. Add as much butter as you like and add salt & pepper to taste.
Make the Croquettes:
- Add the cheeses to the hot potatoes. Eggs, salt and peppers, ham and parsley and mix well. Transfer the potatoes into a pastry bag or a plastic bag.
- Transfer them into a cookie sheet lined with plastic wrap or a silicone baking mat in long strips of potatoes like the Chef did in the video. Cool them in the freezer for 5 minutes or the refrigerator to about 15 to 20 minutes.
- Dust your work surface, roll them and cut them in bite size. Transfer them into a cookie sheet lined with parchment paper. At this point it is best again to refrigerate them for another 15 minutes.
Prepare the Breading:
- If you have a seasoned Panko you do not need the Parmesan or the dried herbs. Process the bread crumb to make sure they are very thin and not too coarse.
- In one lasagna pan put the bread crumbs mixture and in the other break the eggs. Deep them in the egg first and coat them with the bread crumbs. You can make them all in advance at this point and you can even freeze them at this point and directly from the freezer you can fry them to a nice golden brown when ready to eat!
- Bon Appetit!!!
You can find the items below used in making this dish at our online store!
Master Chef at ChefJeanPierre.com
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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