Potato Croquettes
This recipe for potato croquettes, or potato balls, is a delicacy that is crunchy on the outside and perfectly creamy on the inside. The preparation combines the simplicity of mashed potatoes with a golden and crispy crust, offering a satisfying snack or an irresistible appetizer.
Ingredients
- 1.3 kg potatoes diced
- 8 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons milk
- 1 egg
- ¼ cup parsley chopped
- ½ cup Cheddar cheese diced
- ½ cup Provolone cheese
Coating
- 1 cup flour
- 3 eggs beaten
- 1 cup breadcrumbs
- oil for frying
Sauce
- 1 cup sour cream
- 2 teaspoons smoked paprika
- 2 teaspoons fresh parsley chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a pot, add the potatoes and 1 teaspoon of salt, cover with water and bring to a boil. After the water boils, reduce the heat and let the potatoes boil for 20 minutes or until soft.
- Strain the potatoes and transfer them to a large bowl. Add butter, salt, pepper, milk and an egg. Mash everything with a blender until you get a homogeneous and sticky composition. Add the chopped parsley.
Preparation for breading:
- Prepare three bowls: one with flour, one with beaten eggs and another with breadcrumbs.
Forming the croquettes:
- With a spoon, take the potato mixture, place a cube of cheese in the center and shape it in the palm of your hand until you get a ball. Repeat the process with the rest of the ingredients.
- Dip each ball in flour, beaten egg and breadcrumbs.
Frying:
- Heat the oil in a pan on medium heat. Fry the croquettes, 3-5 times, until they become golden and a crispy crust forms. Take them out on a paper napkin to absorb the excess oil.
Preparing the Sauce:
- In a small bowl, combine the ingredients for the sauce and mix well.
- Serve the croquettes warm, along with the sauce.