Crispy Potato Croquettes with Parmesan and Parsley

Ingredients

• 700 g potatoes (Peeled, cut into pieces, and cooked until very tender; mashed)
• 2 tbsp fresh parsley (Finely chopped)
• 1 tsp paprika (Part of the seasoning mixture)
• 1 tsp garlic powder (Part of the seasoning mixture)
• 4 tbsp cornstarch (Helps the croquettes become crispy and hold together)
• salt (To taste)
• black pepper (To taste)
• 1 tsp vegetable oil (For lightly oiling your hands when shaping the balls)
• 500 ml vegetable oil (For frying; the amount absorbed will be less)
• 100 g Parmesan cheese (Grated; use a generous amount over the freshly fried croquettes)

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.

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. 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.

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.

Notes

The quantities are estimated because the source does not specify exact measurements. For a crispier texture, make sure the mashed potatoes do not contain excess water and that the oil is very hot before frying. Serve the croquettes freshly made; when reheating them, use an oven or air fryer to restore some of their crispiness.

Nutrition per serving

• snack
• appetizer
• vegetarian
• fried
• crispy
• potato
• cheesy
• family meal