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.
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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