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.
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.
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
- Salt, sugar, nutmeg. Nutmeg will add a warm and aromatic aromawith a deep flavor
- Butter, oil for frying
How to make potato croquettes
- Start by making the dough: steam the potatoes until they can be easily mashed. Add the ingredients for the dough and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
Kroket Kentang (Potato Croquette)
- 1 kg peeled-potato
- 1 egg yolk
- 1/2 teaspoon nutmeg powder
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1 tablespoon unsalted butter
- 250 grams ground chicken or diced chicken breast
- 100 grams carrot diced
- 100 grams green beans remove ends and strings, cut into 1-cm length
- 2 cloves garlic minced
- 3 shallot minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon nutmeg
- 1/2 teaspoon sugar
- 100 ml milk
- 1/2 tablespoon cornstarch
- 2 tablespoons unsalted butter
- 50 ml water
- Oil for frying
- 2 eggs
- 2 tablespoons milk
- 3 cups breadcrumbs or more
- Cut the potatoes into small cubes and steam until they can be easily mashed and soft.
- Add egg yolk. nnutmeg, salt, pepper, and butter. Mix well and set aside.
- Melt butter in a pan. Add garlic and shallot, saute until soft and fragrant.
- Add chicken and cook until they change color
- Add carrot and green beans; then add salt, pepper, sugar, nutmeg, and water. Continue cooking until all liquid has absorbed
- Add milk and cornstarch, continue stirring until they form into a ragout
Shape the dough
- Lightly oil your palms. Portion the potato dough into about 40-50 grams dough balls. Keep them covered to prevent them from drying out
- Flatten the dough slightly to form a round circle. Put about 1/2 tablespoon of filling in the middle and then gather the two sides to enclose and form into an oval shape. Place on a large baking sheet lined with parchment paper. Repeat the process with the rest of the dough
- Crack eggs into a small bowl or plate. Add milk and mix well
- Roll each potato croquette with breadcrumbs, then dip into egg mixture, then roll it again with breadcrumbs. Repeat the process with the rest of the ingredients/. Make sure all sides are well-coated with bread crumbs
- Preheat about 3 inches of cooking oil over medium heat. Fry about 3-4 croquette at a time over medium heat until they are light golden brown.
- Preheat the oven to 400F. Place potato croquettes on the baking tray and bake in the oven for 12-15 minutes until the croquettes are golden
- Grease the air fryer basket. Place potato croquettes on the basket and air fry for 8-10 minutes at 400F. Flip the potato croquettes halfway during the cooking process