Recipe for Crispy Potato Pancakes with Garlic and Parmesan for Breakfast

Potato croquettes can be used as a standalone snack with sauce or as a side dish to a main course. Potatoes are a versatile product often consumed as mashed, fried, baked, or as chips, and they disappear quickly, especially when children are around.

These crispy potato croquettes offer another way to serve potatoes. They turn out crispy on the outside and soft inside, allowing them to be eaten as a snack with dip or served with a main meal. Furthermore, this is a good way to use leftover cooked potatoes from the refrigerator.

Recipe for Crispy Potato Croquettes

Ingredients

You will need:

• Cooked potatoes, boiled until tender
• Salt and pepper, to taste
• Garlic powder, optional
• Onion powder, optional
• Paprika, optional
• 1 egg or 1-2 tablespoons of flour, for binding
• 1 egg or milk, for dipping
• Breadcrumbs or panko
• Vegetable oil, for frying

Instructions

1. Thoroughly drain the cooked potatoes and mash them until smooth. It is important that the potatoes are not watery.
2. Season with salt and pepper. If desired, add garlic powder, onion powder, and paprika to enhance the flavor.
3. Whisk one egg and mix it into the mashed potatoes. You can substitute the egg with 1-2 tablespoons of flour. Knead until the potato mixture is firm enough to shape.
4. Take small portions of the mixture and shape them into small croquettes by hand.
5. Place the beaten egg or milk in one bowl, and the breadcrumbs or panko in another.
6. Dip each croquette in the egg or milk, and then roll it in the breading until completely covered.
7. Heat the oil in a deep pan over medium heat; the temperature should be around 175°C.
8. Fry the croquettes in batches for about 2-4 minutes on each side, carefully turning, until golden and crispy.
9. Remove them from the oil and place them on a plate lined with paper towels.
10. Serve hot with your favorite dipping sauce.

The Secret to Crispy Potato Croquettes

You should not transfer the potatoes directly from the pot to the mixing bowl. After cooking, they must be properly squeezed. Excess water will make the mixture soft and difficult to shape, whereas the goal is to achieve a crispy crust, not steam.

If the mixture seems too crumbly when starting to shape, add a little flour. The mass should hold its shape in your hand without being sticky or loose.

Panko breadcrumbs provide an especially crispy texture, but regular breadcrumbs will also work perfectly. While panko is recommended for extra crispiness, regular crumbs work just as well.

Why Are My Potato Croquettes Falling Apart?

Usually, the problem lies in the mixture being too soft or in handling the croquettes excessively before they have time to form a crust.

Ensure that the potatoes are well-drained and that you have added enough binder to keep everything together. Also, try to make the croquettes small, as they are easier to coat, flip, and cook.

When frying, allow the coating time to brown before flipping the croquettes. Excessive movement can lead to the crust breaking apart.

A Simple Snack for Kids

These potato croquettes do not require complex seasoning. For young children, salt and pepper are sufficient, while paprika, garlic, or onion powder can add more flavor.

Put a bowl of tomato sauce or another favorite dip on the table, and let everyone enjoy. They can also be served as a side dish instead of chips or french fries, especially if you have leftover boiled potatoes that need to be used.

The best thing about this recipe is its adaptability. Make them smaller for a snack or slightly larger if serving as part of a full meal.

If you are tired of monotonous vegetables and want to try something new, you can prepare a crunchy snack from dragon's breath (Sahjan), which is known as moringa. This article presents a simple instruction on how to make this dish.

Moringa, also known as Sahjan (dragon's breath), is considered very healthy because it contains many essential nutrients such as fiber, vitamins, calcium, and antioxidants. This product is not only healthy but also has a wonderful taste. If you want to cook something original and delicious from moringa, be sure to try this crunchy snack. It turns out crispy on the outside and soft on the inside, and is perfect for evening tea.

For preparation, you will need: 2 dragon's breaths (Sahjan), 50 grams of lentils (Chana Dal), 1/2 cup of raw rice, 2 green peppers, 1-1 teaspoon of cumin and coriander powder, 1/2 teaspoon of amchur powder, salt to taste, 4 tablespoons of oil, and fresh cilantro for garnish.

First, soak the lentils and rice in water for 10 minutes. While they are soaking, cut the dragon's breath into pieces about 2 inches in size and boil them. After boiling, strain and set aside.

Next, grind the soaked lentils, rice, green pepper, cumin powder, coriander powder, amchur, and salt into a thick paste. Apply this prepared paste onto the boiled pieces of dragon's breath so that each piece is completely covered. Then, heat the oil in a non-stick pan and fry the pieces of dragon's breath until golden and crispy.

Place the finished snack on a plate, garnish with fresh cilantro, and serve hot with tea or your favorite sauce.

Dragon's breath should not be boiled for too long, otherwise, it will become too soft and may break during frying. The lentils and rice need to be soaked for at least 10 minutes so that the paste is more uniform and easy to prepare. It is important to distribute the paste evenly over the pieces of dragon's breath so that each piece becomes equally crispy. The oil should be heated well, but do not fry on too high heat; cooking over medium heat will ensure a crispy crust on the outside and softness inside. After frying, place the snack on a paper towel to remove excess oil. It should be served hot to maintain flavor and crispiness.