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Crispy on the outside and creamy within these potato cheese croquettes are everything you want in an addicting snack or savory side. The mix of buttery mashed potatoes and cheesy garlicky dough comes together in rich little bites that are hard to stop eating once you start. Fry up a fresh batch for ultimate comfort no matter the occasion
I whipped these up on a rainy weekend and my friends polished off every single one before dinner was served The golden edges and cheesy aroma lured everyone straight into the kitchen
Ingredients
- Golden potatoes: for a creamy base choose potatoes with thin skin for best texture
- Salt: brightens the flavor of the potatoes and seasons them from the inside out
- Garlic powder: gives gentle earthy warmth go for finely milled powder for better blending
- Paprika: brings subtle smokiness and an appetizing color look for vibrant red powder
- Cornstarch: for light crispness in each bite check for highquality pure cornstarch
- Shredded parmesan cheese: adds a nutty salty punch fresh grated cheese gives best flavor
- Pepper: for a little heat always use freshly cracked black pepper for zing
- Parsley: chopped and sprinkled for herby color and freshness choose flatleaf for better flavor
- Unsalted butter: forms the base of the garlic dough opt for highfat European butters for richness
- Garlic cloves: minced fresh garlic creates much deeper flavor than preminced storebought
- Milk: ensures the paste is smooth and creamy whole milk makes the mix richer
- Allpurpose flour: binds the garlic butter dough finely sifted for easy mixing
StepbyStep Instructions
- Boil and Drain the Potatoes:
- Cut golden potatoes into quarters and place in a large pot Cover with cold water and stir in plenty of salt Bring to a boil and cook gently for about fifteen minutes until a fork slides in easily Drain well and set aside until steam dissipates so they are dry and fluffy
- Mash and Season the Potatoes:
- Place drained potatoes in a big mixing bowl Mash them completely until not a lump remains Sprinkle in salt garlic powder paprika cornstarch parmesan and pepper Stir everything together until the potatoes look and smell deliciously seasoned
- Prepare Garlic Butter Dough:
- Melt unsalted butter in a small pan over low heat Once bubbling add finely minced garlic Stir for about one minute until you smell the garlicky aroma Pour in the milk remove from the stove and use a wooden spoon to blend in flour until a thick dough forms
- Mix Garlic Butter Dough with Potatoes:
- Scoop the hot garlic dough right into the seasoned potatoes Use a sturdy spatula to blend thoroughly Keep mixing until the batch is smooth homogenous and no streaks remain
- Shape Potato Balls:
- Grab a tablespoon of mixture and roll it into a ball between your palms Set each ball on a tray Repeat until all dough is portioned and ready for frying
- Deep Fry for Maximum Crispness:
- In a wideheavy pot or deep fryer heat oil to three hundred fifty degrees Fahrenheit Drop the croquettes in carefully in batches Fry each one for about five minutes until they are deeply crisp and golden on the outside Use a slotted spoon to lift out and let drain on paper towels
- Serve Hot and Add Finishing Touches:
- While croquettes are still sizzling hot scatter chopped parsley and extra parmesan on top Arrange on a platter or serve right away with a tangy dip for the best experience
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The real gamechanger for me is always the fresh parmesan It melts inside the dough creating pockets of cheesy goodness My best memory with these croquettes was making a double batch for a movie night where they disappeared even before the popcorn came out
Storage Tips
Let leftover croquettes cool completely before storing Place them in a single layer in an airtight container and refrigerate They will keep for up to three days Reheat them on a baking sheet in a hot oven at four hundred degrees Fahrenheit for about ten minutes to bring back that fresh crispy texture
Ingredient Substitutions
For a different cheesy flavor you can swap parmesan with aged cheddar or gouda If you are avoiding gluten try using a glutenfree flour blend in the garlic butter dough Sweet potatoes will also work for a fun twist but will give a slightly sweeter taste
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Serving Suggestions
Serve these croquettes with a creamy sour cream and chive dip or a cool Greek yogurt sauce They pair beautifully with grilled meats or as a festive appetizer for parties For a fresh bite alongside make a simple green salad or a light soup
Cultural and Historical Context
Potato croquettes have roots in classic French cuisine often found on bistro menus as comforting starters This version is deeply Americanized with garlic parmesan and a hint of smoked spice making it familiar and crowd friendly while still nodding to European tradition
Commonly Asked Questions
- → Can I use a different type of potato?
Yes, you can substitute golden potatoes with russets or Yukon Gold for similar creamy results. Just be sure to boil them until fully tender before mashing.
- → Is it possible to bake instead of deep-frying?
Absolutely. Arrange the shaped croquettes on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F (200°C) until crispy and golden.
- → How do I prevent the croquettes from falling apart?
Ensure the potato mixture is well-combined and not too wet. The addition of cornstarch and garlic butter dough helps bind everything together for easier shaping.
- → What are some tasty dips to serve with these?
Sour cream with chopped chives, spicy ketchup, or a garlic aioli all pair excellently with these crispy croquettes.
- → Can I make these ahead of time?
You can prepare and shape the croquettes in advance, then refrigerate for up to 24 hours before frying. Serve immediately after cooking for best texture.