Crispy Potato Croquettes with Parmesan and Parsley

Steps

1. 1

   Peel the potatoes and cut them into similarly sized pieces so they cook evenly. Place them in a pot of water and cook until completely tender and easily pierced with a fork, approximately 15–20 minutes from the time the water comes to a boil.

   Start 20-minute timer
2. 2

   Drain the potatoes very well and mash them while still hot until smooth, with no large pieces. Let the excess steam evaporate for a few minutes so the mixture does not become watery.

3. 3

   Add the chopped fresh parsley, paprika, garlic powder, salt, and pepper to the mashed potatoes. Mix until the seasonings are evenly distributed.

4. 4

   Add the cornstarch and mix until a manageable, compact dough forms that does not fall apart when pressed. If the mashed potatoes are still too moist, incorporate a little more cornstarch; avoid adding too much so the croquettes do not become heavy.

5. 5

   Heat a deep skillet or pot with enough oil for frying to approximately 175–180 °C (350–350 °F). The oil should be hot before adding the croquettes; a small piece of dough should bubble immediately when it comes into contact with the oil.

6. 6

   Lightly oil your hands to prevent the dough from sticking. Take small portions and shape them into bite-sized balls, making sure they are all a similar size so they brown at the same time.

7. 7

   Add the balls to the hot oil in batches, without overcrowding the pan. Fry them, turning carefully, until golden and crispy on all sides, approximately 3–5 minutes per batch.

   Start 5-minute timer
8. 8

   Remove the croquettes with a slotted spoon and place them on a rack or paper towels to remove excess oil. Repeat with the remaining dough, allowing the oil to return to temperature between batches.

9. 9

   While the croquettes are still very hot, cover them with a generous amount of grated Parmesan cheese so the heat partially adheres it to the surface. Serve immediately, while they are at their crispiest.