Kroket Kentang (Potato Croquette) – deep-fried, baked, and air fry

These kroket kentang (potato croquettes) are crispy on the outside and tender on the inside. They make a tasty snack idea for kids or just parties or potluck, and the perfect use for leftover mashed potatoes. Learn how to make them 3 ways: deep-fried, baked, and in an air fryer.

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Kroket (or croquette) is a typical Dutch treat that is made of meat, seafood, or cheese, covered in bread crumbs, then deep-fried. There are a few different types of kroket, such as bitterballen, a small round version of the croquette, that is a popular bar snack. The Dutch love croquettes so much that even McDonald’s created a version of it called McKroket. It has three ingredients – a bun, kroket patty, and special mustard sauce.

This kroket kentang (potato croquette) recipe is an Indonesian version. You can find them easily at any markets in Indonesia or during special events.

The ingredients

Kroket kentang uses lots of ingredients and it takes time to make; hence, they’re usually mass-produced. However, you can easily get all the ingredients in any grocery store.

• Potato. There’s no specific kinds of potatoes; however, I usually use russett potatoes. Or use leftover mashed potatoes
• Chicken. Use ground chicken or diced chicken
• Carrot, green beans. These are the vegetables for the filling
• Garlic, shallot will enhance aromatix flavors to the filling
• Milk to make the ragout
• Eggs
• Cornstarch
• Salt, sugar, nutmeg. Nutmeg will add a warm and aromatic aromawith a deep flavor
• Butter, oil for frying

How to make potato croquettes

1. Start by making the dough: steam the potatoes until they can be easily mashed. Add the ingredients for the dough and set aside.
2. Make the filling: start by heating the oil. Add garlic and shallot, saute until soft and fragrant. Then add chicken and cook until they turn in color. Lastly, add the carrot, green beans, water, sugar, salt, and nutmeg. Continue cooking until the liquid has absorbed. Add corn starch and milk, then set aside.
3. Shape the kroket: portion the potato dough into about 40-50 grams dough balls, then flatten the dough slightly to form a round circle. Add about 1/2-1 tablespoon of filling in the center of the dough. Gather the two sides to enclose and form into an oval shape. Place on a large baking sheet lined with parchment paper.
4. The coating process: dip the kroket into egg mixture and then coat with breadcrumbs. Repeat this process twice until all sides are well-coated. Put this in the freezer for one hour before frying.
5. Deep fry each kroket in oil at medium heat until they are light golden brown. Put on absorbent paper towel to absorb extra oil on a cooling rack. Repeat with the rest.

Variations of potato croquette

• Meat. Use ground beef instead of ground chicken
• Vegetarian version. Don’t add any meat. You can also add peas to substitute for green beans
• Cheese. Use mozzarella cheese block and bacon for the filling. So good!
• Go wild by adding salted egg in the filling

Baked potato croquettes

Baked croquette is another favorite of mine because you can cook more of them at once, and also prevents that splattery mess. Less clean up, yo! Simply pop them in the oven for 12-15 minutes at 400F.

Air-fryer potato croquettes

If you’re not a fan of deep-frying, you can air-fry them for 8-10 minutes at 400 degrees F. Be sure to flip the potato croquettes halfway during the cooking process.

Notes

• Always steam or fry the potatoes. Do not boil them to prevent potato croquette from getting mushy
• Make sure the filling is well-seasoned
• Keep the oil clean when deep frying
• If you want a great crunchy texture, I would recommend that you use Panko to coat your croquettes
• When using leftover mashed potatoes – don’t forget to chill the mashed potato before using and omit adding egg yolk to the mixture or the dough will get too soft

Storing potato croquette

Store any leftovers in a container and keep them in the fridge for up to 1 week. When you’re ready to eat it, just microwave it or air-fried.

Kroket kentang can also be stored in the freezer. To do so, put them in an air-tight container once you have crumb coated each of these croquettes. They can stay in the fridge for up to 3 months.

What to serve with kroket kentang

You can enjoy kroket with no sauce. Some people like it with Thai red chilies or peanut sauce (sambal kacang). Some variations of croquettes taste better with fries or salad. However, I usually serve this with other snacks, such as pukis cake or black rice dessert.

Kroket kentang (potato croquette) is a simple snack but totally addictive.