Miriam, author of The Winter Guest , brings us the recipe for potato croquettes that you will enjoy both in a snack and as an accompaniment to any lunch or dinner. The recipe is very easy to prepare, it is only a matter of keeping a few recommendations in mind so that they are perfect, you'll see!

These potato croquettes are one of those snacks that everyone likes. They couldn't be simpler: the dough is actually mashed potatoes, which we enrich with beaten egg to make them firmer when frying and which we can also fill with the chunks that we like the most or even season with colorful spices, such as paprika or curry.

To make the mashed potatoes, I prefer to steam the potatoes, because not only do they not take on water or leave their own substance in the cooking broth, but they remain firmer and therefore we save on heating the mash on the fire to dry it slightly and make it manageable.

To perfectly form these croquettes we use a croquette tool , which not only leaves the croquettes' skin smooth as a baby's bottom, but also forms dough cylinders in no time and then we only have to cut them into croquette portions. Let's go with them.

Millecroquettes croquette bowl , Birrateque beer glasses by Luigi Bormioli , Emile Henry ceramic ramekin and Triana glass plate from Mediterránea .

Ingredients (for about 25-30 croquettes)

  • 1Kg of glutinous potatoes
  • 40g butter
  • 1 egg for the dough
  • Salt and pepper to taste
  • Fine breadcrumbs for coating
  • 2 additional beaten eggs for coating
  • olive oil for frying


  1. Peel the potatoes and put them in a steamer; If they are of different sizes, we can cut them into pieces of even size so that they are all done at the same time.
  2. Bring the water to a boil and steam the potatoes until tender.
  3. Meanwhile, we prepare the beaten egg and butter. When the potatoes are hot, pass them through a potato mill and add the butter so that it melts with the heat of the potatoes.
  4. Add the beaten egg, mix thoroughly and season with salt and pepper.
  5. Acting quickly so that the puree does not cool down and become unmanageable, we transfer it to the croquette bowl , where more or less everything will fit, and we form three cylinders of dough on the croquette bowl sprinkled with breadcrumbs. Our dough may take up a little more than the length of the tray and we need to transfer the first cylinders to another source.
  6. We let the dough cylinders dry for at least 30 minutes so that they can be handled easily. We must be able to touch them without sticking to our fingers, although in any case they must be handled with great care.
  7. Once the dough is dry, we cut it into croquette-sized portions that we will pass through breadcrumbs.
  8. Next we pass all the croquettes through beaten egg and finally through breadcrumbs a second time.
  9. We put the oil to heat in a small and deep frying pan or in a saucepan , at least a couple of fingers; the oil must be able to cover the croquettes. When it is hot (about 175°-180° if you have a thermometer) we fry the croquettes in batches of 3 or 4 that we will take out to a dish with kitchen paper so that it absorbs some of the fat.
  10. We serve warm with the romesco sauce, for example from La Chinata , or with any sauce of our choice.

Birrateque beer glasses by Luigi Bormioli , Emile Henry ceramic ramekin , Triana crystal plate from Mediterránea , Mediterránea crystal glasses and Mediterránea crystal jug .

I'll tell you one last trick: anyone who has made croquettes will know that egg batter is a bit tedious due to the little uniformity of the yolk and white, which have parts with different consistencies. Well, if we use to coat only egg whites passed through a strainer that we have previously let rest for a few hours with a pinch of salt in a container in the fridge, the croquettes will not only drain much better from the batter liquid (which will be very uniform) but also we will avoid those ugly burrs that the beaten egg tends to leave. And the color of the batter will be just as beautiful.

Take advantage of these potato croquettes with romesco sauce so addictive. You will tell us.


Matilde Melchor said:

Una duda, en el truco de dejar las claras coladas con un poco de sal en la nevera para rebozar luego las croquetas, ¿ se baten las claras o se dejan sin batir? Gracias y enhorabuena por las recetas son magníficas.

Roser said:

Encantada con todas las recetas. Los reyes me han traído una freidora sin aceite. Como me sugieres que las haga en esta freidora ? Soy nueva en esto de freír . Muchas gracias

Ilse said:

Este es un plato típico belga. Comeremos esas croquetas como plato principal. Asi que en lugar de papas hervidas o al horno, puré de papas, papas fritas, etc., Esto se servía principalmente en días festivos o domingos. Estos días cuando nos apetece. Otro manjar belga son las croquetas de gambas. Estos están hechos con pequeños camarones grises del Mar del Norte. ¡Delicioso!

Claudia said:

Hola Ángela, me alegro mucho de que la hayas visto clara y práctica. Verás qué ricas croquetas salen!! :) Gracias y un saludo,

Angela said:

Me encantan las recetas por su sencillez de elaboración, cuando leo alguna receta complicada lo abandono, y en este caso me leo todo.

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