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Kroket Kentang (Potato Croquette)

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.
5 from 29 votes
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Course: Snack
Cuisine: Indonesian

Ingredients

Potato dough

  • 1 kg peeled-potato
  • 1 egg yolk
  • 1/2 teaspoon nutmeg powder
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter

Filling

  • 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

Frying

  • Oil for frying
  • 2 eggs
  • 2 tablespoons milk
  • 3 cups breadcrumbs or more

Instructions

Potato dough

  • 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.

Filling

  • 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

Coating

  • 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

Deep-frying version

  • 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.

Baked version

  • 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

Air-fryer version

  • 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