Filed Under: main-dish, north-american, saute, Under 20 Mins, Vegetables

Panko Potato Croquettes

Served aside Porcini-Dusted Trout and Tomato Compote

April 8th, 2012

Recipes developed by LeeAnne Wright
Food Styling by Ruth Gangbar
Prop Styling by Jane Hardin

Spud Sub: Instead of croquettes, boil baby red potatoes until tender and smash with a fork to break up slightly. Drizzle with olive oil, season with salt and pepper.

*Panko: Sweet white Japanese bread crumbs.
**Potato Ricer: A perforated utensil used to push potatoes through to make incredibly smooth mashed potatoes.
  • 1 pound baking potatoes, peeled and quartered
  • 1 tablespoon freshly grated Parmesan cheese
  • 1 tablespoon unsalted butter, melted
  • ½ teaspoon salt
  • pinch freshly ground pepper
  • pinch ground nutmeg
  • 1 egg
  • ¼ cup panko*, or bread crumbs mixed with 1 teaspoon freshly chopped parsley
  • ¼ cup canola oil to pan-fry
  1. Place potatoes in a large pot, cover with well-salted cold water and bring to a boil. Cook for about 15 minutes or until very tender. Drain and return pot to heat to dry out any excess moisture. Rice** or mash potatoes until very smooth.

  2. Mix potatoes, cheese, butter, salt and pepper in a medium-sized bowl. Taste and adjust if necessary.

  3. Whisk egg and incorporate well into potatoes. Using your hand, shape potatoes into cylinders, 1- x 2-inch lengths. If you have a piping bag, pipe the potato mixture out in a long strip, then cut into 2-inch lengths.

  4. Spread panko onto a plate. Roll croquettes in panko until coated. Continue until all croquettes are breaded.

  5. Pan-fry croquettes in batches with about 2 tablespoons oil over medium heat for about 5 minutes, turning until golden brown.

Panko Potato Croquettes
Photography by Michael Alberstat

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