Crispy Yukon Gold Potato Croquettes
These Crispy Yukon Gold Potato Croquettes are a delightful twist on a classic recipe, inspired by a popular dish from the Food Channel's CC Live. Enhanced with aromatic nutmeg and a double coating of breadcrumbs for extra crunch, these golden-brown delights are perfect as an appetizer or a side dish. The rich, creamy texture of the yukon gold potatoes combined with the sharpness of sour cream and the fresh bite of green onions create an irresistible flavor profile. Ideal for gatherings or cozy family meals, these croquettes are sure to impress both guests and family members alike.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Yukon Gold Potatoes
3 large (about 2 pounds) (peeled and cut into chunks)
Freshly Ground Nutmeg
1/8 teaspoon (to taste)
Kosher Coarse Salt
1/2 teaspoon (divided)
Coarse Black Pepper
1/2 teaspoon (freshly ground and divided)
All-Purpose Flour
1/2 cup (for coating)
Fine Breadcrumbs
1 cup (for rolling)
Panko Breadcrumbs
1/2 cup (for added crunch)
Granulated Garlic Powder
3/4 teaspoon (for flavor)
Large Eggs
3 (whisked with milk)
Whole Milk
1/4 cup (homogenized)
Vegetable Oil
3 cups (for frying)
Sour Cream
1/2 cup (for serving)
Green Onion
1/2 cup (finely chopped for garnish)
Instructions
1
Peel the yukon gold potatoes and cut them into large chunks. Place the chunks in a medium-sized saucepan.
2
Cover the potatoes with water and bring to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for approximately 15 minutes or until the potatoes are tender when pierced with a fork.
3
Drain the cooked potatoes well, then transfer them to a mixing bowl. Mash the potatoes until smooth and let them cool slightly.
4
Add freshly ground nutmeg, kosher salt, and coarse pepper to the mashed potatoes. Mix thoroughly to combine all ingredients.
5
Scoop about 2 tablespoons of the potato mixture and roll it into a log shape, about 2 inches long and 3/4 inch thick. Place the formed croquettes on a tray lined with parchment paper.
6
Once all croquettes are formed, cover the tray with plastic wrap and refrigerate for 30 minutes to firm them up.
7
In a shallow dish, combine all-purpose flour, additional salt, and pepper. Mix well.
8
In a second bowl, combine fine breadcrumbs, panko breadcrumbs, and granulated garlic powder, mixing until evenly distributed.
9
In a third bowl, whisk the eggs with whole milk until the mixture is fluffy and well combined.
10
Remove the chilled croquettes from the refrigerator. Roll each log in the flour mixture to coat evenly, then dip it into the egg mixture, ensuring it’s fully covered.
11
After the egg dip, roll each croquette in the breadcrumb mixture for an initial coating. For an extra crispy texture, dip each croquette into the egg mixture one more time, and then roll again in the breadcrumbs.
12
In a medium frying pan, heat vegetable oil over medium-high heat until it reaches approximately 350°F (175°C).
13
Carefully fry the croquettes in batches of six to avoid overcrowding the pan. Fry for about 3 minutes or until golden brown, turning occasionally to ensure even cooking.
14
Using tongs, remove the fried croquettes and place them on a plate lined with paper towels to drain excess oil.
15
Serve hot with a side of sour cream and a sprinkle of finely chopped green onions. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Yukon Gold Potato Croquettes?
They are golden-brown potato logs made from mashed Yukon Gold potatoes, seasoned with nutmeg, and double-breaded for an extra crunchy exterior.
Why are Yukon Gold potatoes used in this recipe?
Yukon Gold potatoes are chosen for their rich, creamy texture and buttery flavor, which creates an irresistible filling for the croquettes.
How long should I boil the potatoes?
You should boil the potato chunks for approximately 15 minutes or until they are tender when pierced with a fork.
Why is nutmeg added to the potato mixture?
Freshly ground nutmeg provides an aromatic depth that enhances the natural flavor of the potatoes.
How do I shape the potato croquettes?
Scoop about 2 tablespoons of the potato mixture and roll it into a log shape, roughly 2 inches long and 3/4 inch thick.
Why do the croquettes need to be refrigerated before frying?
Refrigerating the formed croquettes for 30 minutes helps them firm up, ensuring they hold their shape during the coating and frying process.
What is included in the breading station?
The coating process uses three bowls: one with seasoned all-purpose flour, one with a whisked egg and milk mixture, and one with a blend of fine breadcrumbs, panko, and garlic powder.
How do I achieve an extra crispy texture?
The recipe uses a double-coating method: dip the croquette in the egg mixture and breadcrumbs twice to create a thick, crunchy crust.
What type of breadcrumbs are used?
A combination of fine breadcrumbs and panko breadcrumbs is used to provide both full coverage and a distinct crunch.
At what temperature should the oil be for frying?
The vegetable oil should reach approximately 350°F (175°C) before you begin frying the croquettes.
How many croquettes should I fry at one time?
It is best to fry them in batches of six to avoid overcrowding the pan, which can lower the oil temperature and cause sogginess.
How long do the croquettes need to fry?
They typically take about 3 minutes to become golden brown, provided you turn them occasionally for even cooking.
What is the best way to drain the fried croquettes?
Place the hot croquettes on a plate lined with paper towels immediately after frying to remove any excess oil.
What are the recommended toppings for serving?
Serve them hot with a side of sour cream and a garnish of finely chopped green onions.
Are these potato croquettes vegetarian?
Yes, this recipe is vegetarian as it contains no meat ingredients.
How much potato is needed for this recipe?
The recipe calls for 3 large Yukon Gold potatoes, which is approximately 2 pounds.
Can I use granulated garlic instead of fresh garlic?
Yes, the recipe specifically uses 3/4 teaspoon of granulated garlic powder mixed into the breadcrumbs for flavor.
What kind of milk is used in the egg wash?
The recipe recommends using 1/4 cup of whole milk whisked with three large eggs.
Can I use regular table salt?
While you can, the recipe suggests using kosher coarse salt for a better texture and flavor profile.
What provides the sharp flavor profile mentioned?
The sharpness comes from the combination of sour cream and the fresh bite of the green onion garnish.
Do I need to mash the potatoes while they are hot?
Yes, mash the potatoes immediately after draining, then let them cool slightly before adding seasonings and shaping.
Can I use a different oil for frying?
Vegetable oil is recommended for its high smoke point and neutral flavor, but other high-heat frying oils can be used.
What should the consistency of the mashed potatoes be?
The potatoes should be mashed until they are completely smooth to ensure the croquettes have a creamy interior.
Can I make these as an appetizer for a party?
Yes, they are ideal as party food or snacks due to their crispy exterior and convenient log shape.
Is the pepper freshly ground?
The recipe suggests using freshly ground coarse black pepper for the best aromatic results.
How do I ensure the coating doesn't fall off?
The initial flour coating helps the egg wash stick, and the double-dipping process ensures a secure, thick breading.
What tool should I use to remove them from the oil?
Using tongs allows you to carefully grip and lift the croquettes without damaging the crispy crust.
Is the nutmeg measurement to taste?
The recipe suggests 1/8 teaspoon of freshly ground nutmeg, but notes it can be adjusted to taste.
Can I prepare the potato mixture in advance?
Yes, you can mash and season the potatoes ahead of time and keep them refrigerated until you are ready to shape and fry.
What makes this recipe 'extra crunch'?
The inclusion of panko breadcrumbs and the technique of double-dipping in the egg and breadcrumb mixture creates the extra crunch.