Potato croquettes with picada
Discover the ultimate homemade Potato Croquettes with a twist of Spanish flair! Crisp on the outside and creamy on the inside, these croquettes are made from smooth potatoes, aromatic garlic, a dash of parmesan, and are coated in a crunchy breadcrumb mix. Served with a fresh and zesty hazelnut picada sauce made from parsley and lemon juice, these croquettes are sure to be a crowd-pleaser at any gathering. Perfect for appetizers or a satisfying snack!
- 28 Feb 2025
- Cook time 36 min
- Prep time 80 min
- 16 Servings
- 12 Ingredients
Potato croquettes with picada are a delightful combination of creamy mashed potatoes, rich cheese, and a crispy breadcrumb coating, served with a flavorful picada sauce made from hazelnuts, fresh parsley, and lemon juice. This dish is perfect as an appetizer, snack, or even a side dish, sure to impress any guest with its delicious taste and texture.
Ingredients:
Instructions:
- Peel and dice the potatoes. Place them in a pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Mash them until smooth.
- Peel and mince the garlic cloves.
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Add the flour to the saucepan and stir constantly to create a roux. Cook for another 2 minutes.
- Slowly whisk in the milk, stirring continuously to avoid lumps. Cook until the mixture thickens, about 3-5 minutes.
- Add the mashed potatoes and grated parmesan cheese to the saucepan. Mix until well combined.
- Season the mixture with salt and pepper to taste. Allow it to cool slightly.
- Shape the potato mixture into small croquettes or patties.
- Set up three bowls: one with the beaten eggs, one with flour, and one with the bread crumbs.
- Coat each croquette first in flour, then dip into the beaten eggs, and finally roll in bread crumbs until evenly coated. Place the coated croquettes on a baking sheet.
- In a food processor or blender, combine the hazelnuts, parsley, lemon juice, and olive oil. Blend until smooth. Season with salt and pepper to taste.
- Heat olive oil in a deep fryer or a large skillet over medium-high heat. Once the oil is hot, carefully add the croquettes in batches. Fry until golden brown and crispy, about 3-4 minutes per side.
- Using a slotted spoon, transfer the fried croquettes to a paper towel-lined plate to drain excess oil.
- Serve the hot potato croquettes with the picada sauce drizzled on top or as a dipping sauce on the side. Enjoy!
Tips:
- When mashing the potatoes, ensure they are completely smooth to avoid lumps in your croquettes.
- Chill the potato mixture in the fridge for at least 30 minutes to make it easier to shape into croquettes.
- Double coat the croquettes in bread crumbs for extra crispiness.
- Use a thermometer to maintain the oil temperature around 350°F (175°C) for optimal frying results.
- Prepare the picada sauce in advance to allow the flavors to meld together.
- Serve the croquettes immediately while they are hot and crispy for the best experience.
Potato croquettes with picada offer a wonderful harmony of flavors and textures. The creamy potato and cheese interior paired with the crispy golden exterior create a perfect bite, complemented by the zesty and nutty picada. This recipe is an excellent addition to any meal or gathering, showcasing your cooking skills and delighting everyone's taste buds.
| Nutrition Facts | |
|---|---|
| Serving Size | 88 grams |
| Energy | |
| Calories 150kcal | 8% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 1.76g | 5% |
| Sugar 2.02g | 2% |
| Fat | |
| Fat 12g | 14% |
| Saturated 2.43g | 8% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 44ug | 5% |
| Choline 40mg | 8% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 1.56mg | 10% |
| Vitamin B6 0.13mg | 8% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.25ug | 10% |
| Vitamin C 8mg | 9% |
| Vitamin E 0.52mg | 3% |
| Vitamin K 33ug | 27% |
| Minerals | |
| Calcium, Ca 77mg | 6% |
| Copper, Cu 0.13mg | 14% |
| Iron, Fe 1.48mg | 13% |
| Magnesium, Mg 24mg | 5% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 210mg | 6% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 170mg | 11% |
| Zinc, Zn 0.70mg | 6% |
| Water | |
| Water 44g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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