Can I also boil the croquettes instead of frying them?

Deep-frying produces the best crispiness. They become less crispy in the oven.

Can I use other potatoes?

Preferably use soft-boiling potatoes like Bintjes. Waxy potatoes don't create a light texture.

Can I make them in advance?

Yes, you can easily make them in advance and store them in the fridge or freezer.

Can children eat this?

Yes, these croquettes are completely child-friendly.

How do I prevent my croquettes from bursting open?

Let them set well, use plenty of breadcrumbs, and fry in small batches. Don't put too many in the basket at once.

Potato croquettes, like my grandmothers

Name: Potato croquettes, like my grandmothers
Cook time: 40 min
Total time: 40 min
Yield: 4P
Ingredients: 1 kg soft-boiling potatoes; 3 egg yolks; 100 g butter; Pinch of salt; Optional: pinch of pepper; Flower; 3 egg whites (from the yolks above); Bread-crumbs; Optional: pinch of salt and pepper for breading; Ox white or vegetable oil

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40 min

•

Medium

Making potato croquettes! When you have them on the table, yes, it's a real treat. You know how it is, just when you can't take any more and then you still dip that last croquette in mayonnaise for dessert? Very classic, very nostalgic, but definitely a hit on your festive table. Or just on a Sunday, with fried chicken or rabbit with prunes. These croquettes are worth their weight in gold!

Making potato croquettes! When you have them on the table, yes, it's a real treat. You know how it is, just when you can't take any more and then you still dip that last croquette in mayonnais ...

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Ingredients

What do you need?

Quantity: 4P

For the potato croquettes
1 kg soft-boiling potatoes
3 egg yolks
100 g butter
Pinch of salt
Optional: pinch of pepper

To bread
Flower
3 egg whites (from the yolks above)
Bread-crumbs
Optional: pinch of salt and pepper for breading

For frying
Ox white or vegetable oil

1 kg soft-boiling potatoes
3 egg yolks
100 g butter
Pinch of salt
Optional: pinch of pepper

Flower
3 egg whites (from the yolks above)
Bread-crumbs
Optional: pinch of salt and pepper for breading

Ox white or vegetable oil

Make it veggie!

Choose vegetable oil instead of beef fat when frying.

Preparation method

How do you make this?

Preparing potatoes
Peel the potatoes, cut them into cubes and steam them until they are completely soft.

Puree
Mash the potatoes with a potato masher or push them through a food processor until smooth.

Mix
Add the egg yolks, diced butter, a good pinch of salt, and a little pepper if desired. Mix well until smooth and firm.

Forms
Fill a croquette press or piping bag fitted with a round nozzle with the mixture. Pipe long sausages onto a baking sheet lined with baking paper. Cut into even pieces of about 6 to 7 cm.

Cooling
Let the croquettes stiffen in the refrigerator for at least 4 hours.

Breading
Coat the croquettes successively in flour, beaten egg white, and breadcrumbs. Place them on a plate sprinkled with breadcrumbs.

Frying
Heat the frying oil to 180°C (350°F). Fry the croquettes in small batches until golden brown and crispy. Drain on paper towels.