Fleur de Lis

Fleur de Lis

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Thursday, October 6, 2011

Kroketten (Potato Croquettes)

I wasn't sure about this recipe when I read it and now that I've cooked and eaten these, I'm still not sure.  In extremely simple terms, think breaded and fried mashed potatoes.  They could definitely have used some "zing."  Remember that when you make them.  Adjust seasonings accordingly.

2 large potatoes
2 T. Salted Butter
1 Egg
3 T. flour
Pinch of Nutmeg
Milk, if needed
Oil for frying

For the coating:
Bread Crumbs
1 Egg
Wash and peel potatoes.  Cook them in boiling salt water until they are soft.  Remove them from the heat, drain, and allow to cool.

Mash the potatoes with a potato masher.  Add the flour, butter, egg, and nutmeg, and mix together.  Add only enough milk (if necessary) until dough holds together.  The dough should not be soggy.

On a floured work surface, roll out the dough into a log that is about the thickness of 2 fingers. Cut the log into 1 1/2 inch pieces.

On a plate, mix the egg.  On another plate, add some bread crumbs.  One-by-one, dip a krokette in the egg, coating the entire krokette.  Roll the krokette in the bread crumbs, making sure the entire krokette is coated.

Heat oil in a frying pan or deep frier.  Fry a few kroketten at a time until they are crispy and golden brown.  Allow excess fat to drip off.  Serve immediately.



  1. Hi there... this brings back memories... maw used to do these with leftover mashed potatoes... I don't recall the bread crumbs, though... maybe just floured and fried in butter until crispy on the outside. Of course, served with a big-ass chunk of butter on top! Have a great weekend! NAN

  2. Have a great weekend yourself, Nan!


  3. Lolly, we used to have these when I was growing up.
    However, it was not a German version, but rather a Spanish version
    & far from bland!

    The basic recipe is almost the same.
    My mama called these CROQUETTAS.

    They were stuffed with well seasoned ground beef sautéed with seasonings
    & lots of green onions, garlic & parsley. She would make 2 potato patties - put the beef filling on one potato patty & cover with the other potato patty, pressing
    the edges together & and sealing (with a little egg wash).

    She used Italian seasoned bread crumbs & then fried in butter.
    They were a family favorite. I still make them once in a blue moon.


  4. I grew up eating potato pancakes that called for left over mashed potatoes. I adore the things! Ingredients are: left over mashed potatoes, 1 egg, AP flour, grated nutmeg, grated yellow onion and instant potatoes if you need them to stiffen up the dough so it will still be soft, but hold it's shape. Mom either dry fries these in a skillet until they brown, or in just enough oil to brown each side of the cake. YUM, YUM, YUM!