Potato Croquettes Recipe

Serves: 4 Save

Ingredients (17)

  • For the Béchamel:
  • 1 tablespoon plus 2 teaspoons (22g) unsalted butter
  • 1 tablespoon plus 2 teaspoons (14g) all-purpose flour
  • 1/2 cup (120ml) whole milk
  • Kosher salt and freshly ground black pepper
  • Freshly grated nutmeg, to taste
  • For the Potato Croquettes:
  • 1 pound (455g) Yukon Gold potatoes (2 to 3 medium potatoes), peeled and cut into 1-inch cubes
  • 2 quarts (1.9L) cold water
  • 2 teaspoons (8g) Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume or the same weight
  • 3 tablespoons (45g) unsalted butter, melted
  • Freshly ground black pepper
  • Cayenne pepper, to taste (optional)
  • 1/2 cup (65g) all-purpose flour, transferred to a shallow bowl
  • 2 large eggs (100g), beaten in a shallow bowl
  • 2 cups (140g) panko breadcrumbs, finely ground in a food processor and transferred to a shallow bowl
  • 2 quarts (2L) vegetable oil, for frying

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