Back then, we only had them when we went out to dinner: Croquettes.
The greatest thing for me as a child …

Crispy on the outside and sooo creamy on the inside.

Today, croquettes, potato croquettes (or croquetes, croquetas or croquettes – depending on the country) hardly seem to exist in restaurants. Never mind! You can do it yourself.


Preparation time

1 hr.


Frying time

approx. 10 min.


About 18 pieces

The Asian Panko breadcrumbs is spicier, fluffier and crispier than the conventional breadcrumbs.

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  • 400 g floury potatoes
  • 2 eggs
  • 10 g soft butter
  • 2 tbsp flour
  • 80 g panko
    (or normal breadcrumbs)
  • Salt
  • fresh nutmeg
  • 1 pckg frying fat

Goes well with …

Crust roast.

Westphalian Sauerbraten.


If you don’t need that many croquettes (18 is quite a lot as a side dish for for 2 persons), just freeze the rest after the first frying. Then you will have it easier next time: Defrost frozen croquettes briefly. And then just fry the desired amount as needed.


The filling

Peel potatoes and cut into coarse pieces.

Cook in salted water for 15-20 minutes.

Drain, spread on a large surface and let steam out.

Separate eggs in two bowls. Store egg white!

Mash the potatoes and mix well with the egg yolks, butter, 1 tsp salt and nutmeg.

How fine should it be?
The finer you like your croquette filling – the more you need to tamp. You may also use a blender 🙂

Taste the mixture.

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Form croquettes

Dust work surface with a little flour and form croquettes.

I make small balls first and then roll them flat. And because I want them to be perfect, I also round off the corners.
But you don’t have to do that: you can simply form long rolls and cut them into suitable pieces. Or they stay with the bullets.


The shape does not have to be perfect now: they will be reshaped in a moment.

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Now breading …

Whisk egg whites lightly.

Place egg whites and panko each in a deep dish. Dip croquettes first in egg white, then flour in panko.

Now that gives a little mess: rinsing hands in between helps.

Roll croquettes again, pressing down breadcrumbs.

Breading croquettes with egg whites | Koch für 2! Breading croquettes with breadcrumbs | Koch für 2! Reshape potato croquettes | Koch für 2!

… and now fry.

Heat frying fat in a saucepan to no more than 170° / 338°F (otherwise they will burn), fry croquettes in it in batches until golden brown.

Drain fat on a paper towel

I fry them 2x.

This makes them wonderfully crispy.

The first time, I gently fry them for about 5 minutes, until they are already a bit crispy, but still quite light. I place them on paper towels, where they can drain and cool.

Just before serving, I reheat the frying fat and fry them again for about 5 min. until they are nice and golden brown.



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Croquettes Last Update: 2022-07-21T11:32:23+02:00 da Marion
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