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. | |
More recipes
Scotch egg
Serve with a tangy dipping sauce made from mayonnaise, sour cream, and mustard for the perfect snack or appetizer.
11 Mar 2025Ranch deviled eggs with pickles and onion
Ready in no time, these deviled eggs are sure to be a hit.
25 Feb 2025Marinated olives
Infused with olive oil and bay leaves, this dish is a savory treat for any occasion.
23 Apr 2025Warm orange and cumin olives
Ideal for snacking or adding a flavorful twist to your meals.
08 Feb 2025Echidna balls
Enjoy a delectable blend of wholesome ingredients, ideal for any meal or party snack.
09 Mar 2025