Potato Croquettes

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Potato Croquettes

Cut the potatoes evenly so they cook at the same pace and hold their shape. The air fryer does the heavy lifting, but timing can vary by model.

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Servings4

Ingredients

  • FOR THE FILLING:
  • 4 medium russet potatoes, peeled and cubed
  • 2 egg yolks
  • 1 cup parmesan cheese, grated
  • 2 Tbsp all-purpose flour
  • 3 Tbsp chives, finely chopped
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch nutmeg
  • FOR THE BREADING:
  • 3 Tbsp vegetable oil
  • ¾ cup all-purpose flour
  • 2 eggs, beaten
  • ¾ cup breadcrumbs

Instructions

  1. Boil the potato cubes in salted water for 15 minutes. Drain and mash finely in a large bowl using a potato masher or ricer. Cool completely.
  2. Mix in the egg yolk, cheese, flour and chives. Season with salt, pepper and nutmeg. Shape the potato filling into the size of golf balls and set aside.
  3. Preheat the Airfryer to 390°F. Mix the oil and breadcrumbs and stir until the mixture becomes loose and crumbly. Place each potato ball into the flour, then the eggs and then the breadcrumbs and roll into a cylinder shape. Press coating to croquettes to ensure it adheres.
  4. Place the croquettes into the cooking basket, cooking for 7-8 minutes or until golden brown.
Gourmet Geek Tip

Do not crowd the basket. | Shake or turn halfway through. | Keep potato pieces the same size.

Equipment You'll Need

Airfryer
Tags:potatoescheese, parmesan, eggs, pepper, croquettesCrispy side / texture lesson