Potato Croquettes

Note: These are made from duchesse potato mixture. The procedure for duchesse potatoes is repeated here for the sake of convenience. Portions: 20 Portion size: 3 pieces, P/i oz (40 g) each





7 lb

3 kg

Potatoes, peeled and


Steam the potatoes or simmer in salted water until tender.


(Steaming is preferable because it results in a drier product.)

4 oz

100 g


Drain in a colander (if simmered) and let dry in an oven for a

to taste

to taste


few minutes.

to taste

to taste

White pepper


Pass the potatoes through a food mill or ricer.

to taste

to taste



Add the butter and mix to a smooth paste. Season to taste with



Egg yolks

salt, pepper, and nutmeg.


Set over moderate fire and stir the mixture to dry it out well.

If it is not dry enough, the croquettes will not hold their shape. Alternative method: Add enough cornstarch or dry potato starch to absorb excess moisture and stiffen the mixture.

5. Remove from the fire, add the egg yolks, and beat in thoroughly.

6. To shape croquettes, two methods are available: (a) Spread the mixture out to cool in a pan, cover with plastic or buttered paper to keep a crust from forming, and refrigerate. Dust hands with flour and shape potatoes by hand into cylinders the shape of corks, about 2 in. (5 cm) long. They should be about 1V2 oz (40 g) each. (b) Dust sheet pans with flour. Place the warm potato mixture in a pastry bag fitted with a large, plain tip. Bag out the potatoes into long strips on the pans (see Figure 18.1). With a knife, cut the strips into 2-in. (5 cm) lengths.

7. Set up the breading station and pass the potatoes through Standard Breading Procedure (p. 143).

8. At service time, fry croquettes in deep fat at 350°F (175°C) until golden brown. Drain well.

9. Serve immediately, 3 pieces per portion.

Per serving:

Calories, 443; Protein, 9 g; Fat, 20 g (42% cal.); Cholesterol, 155 mg; Carbohydrates, 54 g; Fiber, 3 g; Sodium, 315 mg.

Standard Breading Procedure:

as needed as needed Flour as needed as needed Egg wash as needed as needed Bread crumbs


Other shapes may be used as desired.

Add 8 oz (225 g) of any one of the following to the potato mixture:

Grated cheese Minced, sauteed onion Chopped, sauteed mushrooms

Berny Potatoes

Shape into small balls. Bread with finely slivered almonds instead of bread crumbs. (In classical cuisine, minced truffles are added to the potato mixture.)

Lorette Potatoes

Prepare like Dauphine Potatoes and add 1 oz grated parmesan cheese per pound of mixture (60 g per kg). Shape as desired (the classic shape is a small crescent) and fry without breading.

Chopped ham Finely chopped nuts Dauphine Potatoes

Method 1: For each pound of duchesse or croquette potato mixture, add V3 lb Pâte à Choux or cream puff paste (p. 998), made without sugar and with half the amount of butter. To fry, bag out into desired shapes on greased brown paper. Slide into hot fat. Remove paper when potatoes float loose. Method 2: Hold pastry bag over deep fryer. Force out potato mixture and cut off short lengths with the back of a knife, letting them drop into the hot fat.

Continue reading here: Potato Croquettes with Peppers

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