- 3 lbs (1.3kg) yukon gold potatoes
- ½ cup plus 2 Tbsp (130g) Unsalted butter
- ⅓ cup (78ml) heavy cream
- 1 cup (300ml) whole milk
- 4 cloves garlic, crushed lightly left in pods
- 1 cup (120g) all purpose flour
- 1 cup (120g) breadcrumbs
- 3 large eggs
- Kosher salt and pepper to taste
Crispy Fried Potato Croquettes
A potato is a powerful thing in Joshua Weissman's hands.
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Ingredients
Directions
- Take your yukon gold potatoes and peel them over a piece of parchment paper. Cut them into 1x1 inch pieces and place them into a cold pot of water. Season the water heavily with salt and bring to a rapid boil over high heat. Boil the potatoes for 15-20 minutes or until fork tender.
- Once the potatoes are done cooking, strain through a colander and allow them to drain off their water. While your potatoes are still hot, use a potato ricer to press the potatoes through on the finest setting into a separate bowl. Place to the side and keep warm.
- Melt unsalted butter in a pot set to medium-low heat. Once the butter is half melted, add in 4 cloves of lightly crushed skin-on garlic. Add in whole milk and heavy cream. Season with kosher salt and whisk together.
- Bring up to a steamy heat and let steep for 10 minutes.
- Strain out any aromatics you added and pour into the bowl with the pressed potatoes. Stir until everything is evenly incorporated, season with salt and pepper to your liking, and let cool for at least 1 hour in the refrigerator.
- Roll potatoes into small, evenly sized balls. Once rolled, set up a 3 step breading process by adding flour, breadcrumbs, and eggs whisked together with a splash of water onto individual baking trays.
- Preheat 2 inches of canola in a heavy bottomed pot or dutch oven. Once hot, begin to bread the croquettes by tossing the potato balls in flour until they are fully coated. Next, toss the dusted potato balls in the egg wash until completely coated. Finally, add the potato balls to the breadcrumbs.
- Once all balls are breaded, begin to fry them a few at a time until they are golden brown and crunchy.
- Transfer cooked croquettes to a wire rack-lined baking tray and season with salt.
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