Potato Croquettes | Recipe Cart | Recipe Cart

Ingredients

• For the Béchamel:
• 1 tablespoon plus 2 teaspoons (22g) unsalted butter
• 1 tablespoon plus 2 teaspoons (14g) all-purpose flour
• 1/2 cup (120ml) whole milk
• Kosher salt and freshly ground black pepper
• Freshly grated nutmeg, to taste
• For the Potato Croquettes:
• 1 pound (455g) Yukon Gold potatoes (2 to 3 medium potatoes), peeled and cut into 1-inch cubes
• 2 quarts (1.9L) cold water
• 2 teaspoons (8g) Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume or the same weight
• 3 tablespoons (45g) unsalted butter, melted
• Freshly ground black pepper
• Cayenne pepper, to taste (optional)
• 1/2 cup (65g) all-purpose flour, transferred to a shallow bowl
• 2 large eggs (100g), beaten in a shallow bowl
• 2 cups (140g) panko breadcrumbs, finely ground in a food processor and transferred to a shallow bowl
• 2 quarts (2L) vegetable oil, for frying