Perfect Potato Croquettes (Croquete de Batata) – A Must-Try Recipe
Golden, crispy potato croquettes with a soft, creamy center — simple, comforting, and perfect for any occasion.
Equipment
- Bowl
- baking sheet
- Baking tray
- pot for cooking
Ingredients
Dough
- 7 median to large potatoes
- 1/2 leek
- 3 egg yolk
- 70 g butter
- hand full of parsley
- pinch of nutmeg
- salt and pepper to taste
- oil for cooking
Coat
- egg whites
- flour
- breadcrumbs
Instructions
Dough
- Wash and bake the potatoes until soft.
- Chop half of the leek and wash it.
- Cook the leeks with a little butter and season with salt and pepper to taste
- Once potatoes are baked remove from the oven and let it cool down to handle it.
- Remove the skin.
- Add the peeled potatoes to a bowl and mix with the leeks, nutmeg, salt, pepper, butter and egg yolks.
- Mesh all together until it comes together with no lumps.
- Transfer the dough to a ziplock bag and cut one of the corners.
- The size of the cut will define the size of the croquet I done mine to about 25mm wide.
- Pipe over a baking sheet into long logs.
- Refrigerate for 30 minutes.
Coating
- Have in separate bowl or plates the flour, egg white and breadcrumbs.
- Slice the croquets into about 16 pieces in total.
- Trim the edges if you prefer and give a roll just to make a nice cylindrical shape.
- Coat with the flour, then with egg whites and finally with the breadcrumbs
- Deep fry in hot oil until golden.