[Farmhouse Recipe] Potato Croquettes

Name: [Farmhouse Recipe] Potato Croquettes
Yield: 6 servings
Cuisine: American
Ingredients: 200 grams Potato; 2 tbsp Milk; 2 tbsp Butter; 1 dash each Salt; 1 dash each Pepper; 1 Equal portion of tempura flour and water (1:1); 1 Panko

cookpad.japan @cookpad_jp

I've substituted the process of dredging the patties in white flour, egg and panko by using tempura flour instead to save time.

Tips on preventing the croquettes from exploding.
- Fry at high temperature for a short time.
- Avoid touching/moving the croquettes once they're in the hot oil. Flip over when one side is lightly browned.
- Cook small batches at a time. This will prevent sudden temperature changes which can lead to croquettes exploding. Recipe by FarmersK

I've substituted the process of dredging the patties in white flour, egg and panko by using tempura flour instead to save time.

cookpad.japan @cookpad_jp

I've substituted the process of dredging the patties in white flour, egg and panko by using tempura flour instead to save time.

Saved

Ingredients

6 servings

200 gramsPotato
2 tbspMilk
2 tbspButter
1 dasheach Salt
1 dasheach Pepper
1Equal portion of tempura flour and water (1:1)
1Panko

Saved

Steps

1

Peel the potato skins and cut into large chunks. Boil until a bamboo skewer can pierce through.
2

When the potatoes are boiled through, mash. Stir in the milk and mix over medium heat for 1 minute.
3

Add the butter and knead the mixture for another minute. Add the salt and pepper. Let the mixture cool.
4

Once the potato mixture is cooled, mould into croquette patties. Using a small spoon, coat each with tempura flour using a small spoon.
5

Roll the croquettes in the panko. I use fine crumbs of panko. Because the tempura flour doesn't get on my hands, the panko doesn't stick to my hands either.
6

Fry the croquettes at 360-390°F/180-200°C for about 1.5-2 minutes.
7

This version is with corn kernels.
8

I also added corned beef. It was quite tasty, but it has a high risk of exploding from the oil.