Potato croquettes in the Air Fryer
Crispy, golden potato croquettes made with firm mashed potato, seasoned with nutmeg and coated in breadcrumbs. The perfect side dish for meat dishes when boiled potatoes get a bit boring.
Equipment
- 1 Air fryer
- 1 Pot
- 1 Potato masher
- 1 Cutting board
- 1 Knife
- 3 Deep plates For coating
- 1 Brush
Ingredients
- 800 g floury potatoes E.g. Bintje or King Edward
30 g butter
2 pcs egg yolks
1 tsp salt
0.5 tsp nutmeg Freshly grated
0.25 tsp black pepper Freshly ground
Coating
60 g plain flour
2 pcs eggs Beaten
120 g breadcrumbs
2 tbsp oil For brushing
Instructions
Preparation
- Peel 800 g floury potatoes and cut them into rough, even-sized pieces. Boil them until tender in lightly salted water for 18-20 minutes, drain, and let them steam completely dry in the hot pot for 2-3 minutes.
- Mash the potatoes until completely smooth while still hot, and stir in 30 g butter until melted. Avoid whisking the mash, as this will make it gluey.
- Stir 2 pcs egg yolks into the warm mash along with 1 tsp salt, 0.5 tsp nutmeg and 0.25 tsp black pepper. The mash needs to be thick and firm, not loose.
- Cover the mash and refrigerate for at least 30 minutes, until completely cold and firm enough to shape.
Coating
- Shape the mash into 12 oblong croquettes about 7 cm long with slightly damp hands. Press them together firmly so there are no air pockets that could make them crack.
- Coat the croquettes first in 60 g plain flour, then in 2 pcs eggs and finally thoroughly in 120 g breadcrumbs, so the whole surface is covered.
- Brush the croquettes lightly with 2 tbsp oil on all sides. The oil is what gives the golden, crispy crust in the air fryer.
Cooking in the air fryer
- Preheat the air fryer to 200 °C fan.
- Place the croquettes in the basket in a single layer so they don't touch, and bake for 14 minutes at 200 °C. Turn them carefully after 8 minutes so they turn evenly golden all the way round.
- Let the croquettes rest for 2 minutes in the basket to let the crust set, and serve them hot.
Notes
Tips for the perfect result:
Use floury potatoes and let them steam completely dry after boiling. A damp mash will make the croquettes crack and fall apart in the basket. The mash needs to be completely cold before you shape the croquettes. Variation:
Stir 40 g finely grated parmesan or a tablespoon of chopped parsley into the mash for extra flavour. Panko instead of breadcrumbs gives a coarser and even crispier crust. Serving:
Serve the croquettes with roast meat, meatballs or a good gravy instead of boiled potatoes. Portion size:
If your air fryer is smaller, you can cook the croquettes in two batches. They need to lie in a single layer to get crispy all the way round.
Use floury potatoes and let them steam completely dry after boiling. A damp mash will make the croquettes crack and fall apart in the basket. The mash needs to be completely cold before you shape the croquettes. Variation:
Stir 40 g finely grated parmesan or a tablespoon of chopped parsley into the mash for extra flavour. Panko instead of breadcrumbs gives a coarser and even crispier crust. Serving:
Serve the croquettes with roast meat, meatballs or a good gravy instead of boiled potatoes. Portion size:
If your air fryer is smaller, you can cook the croquettes in two batches. They need to lie in a single layer to get crispy all the way round.
Nutrition
Calories: 485kcalCarbohydrates: 66gProtein: 13gFat: 19gSaturated fat: 7gPolyunsaturated fat: 3gMonounsaturated fat: 7gTrans fat: 0.3gCholesterol: 180mgSodium: 690mgPotassium: 820mgFiber: 5gSugar: 3gVitamin A: 480IUVitamin C: 22mgCalcium: 70mgIron: 2.2mgNet carbohydrates: 61g
