Ingredients
Equipment
Method
- Peel and cut the potatoes into even chunks, then place them in a large saucepan and cover with salted water. Bring to a boil and cook for about 15 minutes until they are very tender and easily pierced with a fork.
- Drain the potatoes well and transfer them back to the hot pan to help evaporate excess moisture. Mash until smooth and creamy, with no lumps, then let cool slightly for about 5 minutes.
- Add the butter, nutmeg, salt, and pepper to the mashed potatoes. Crack in the large egg and mix everything thoroughly until you get a cohesive, slightly sticky mixture.
- Using a tablespoon or your hands, scoop out about 2 tablespoons of the mixture and shape it into a small oval or cylinder, about 3 inches long. Repeat with the rest of the mixture, placing shaped croquettes on a tray or plate.
- Place the breadcrumbs on a plate, then carefully roll each shaped croquette in the breadcrumbs, pressing gently to ensure they stick evenly. For extra crunch, dip the coated croquettes back into the beaten egg and roll in breadcrumbs again.
- Heat the vegetable oil in a deep-fryer or wide pan until it reaches 180°C (356°F). To test, drop a small piece of bread—if it sizzles and turns golden in seconds, you're ready to fry.
- Carefully fry the croquettes in batches, turning occasionally with a slotted spoon or spider, for about 3-4 minutes until they are golden brown and crispy on all sides. Be sure not to overcrowd the pan to maintain the oil temperature.
- Remove the croquettes with a slotted spoon and drain on paper towels. Rest for a couple of minutes to allow the crust to set and the insides to firm up.
- Serve the croquettes hot, with lemon wedges or your favorite dipping sauce. Enjoy their crispy exterior and tender, creamy center with every bite!
Notes
For extra crunch, double fry the croquettes by frying once, letting them rest for 2 minutes, then frying again until deeply golden. Chilling the shaped croquettes before frying helps them keep their shape and enhances crispiness.