Boil the potatoes: Start by boiling the potatoes in lightly salted water until tender. You can do this by boiling the potatoes whole with their skins on, or by peeling and chopping them before cooking. Once cooked, drain and mash until smooth.
Make the mixture: Transfer the mashed potatoes to a bowl and add the grated parmesan, beaten egg, breadcrumbs, salt and black pepper. Mix well until smooth.
Form the croquettes: Take small portions of the mixture and shape them into round or oval croquettes, using slightly damp hands to prevent the dough from sticking too much.
Coat the croquettes: Dip each croquette in the beaten egg, then in the breadcrumbs, making sure the breadcrumbs adhere well to the entire surface.
Fry the croquettes: Heat plenty of oil in a large frying pan or saucepan until it reaches a temperature of around 170-180°C. Fry a few croquettes at a time, being careful not to overcrowd the pan, otherwise the oil will cool too quickly and the croquettes will not be crispy. Fry them until they are golden and crispy, then drain them on absorbent paper to eliminate the excess oil.
To serve: Once ready, serve the hot and crispy potato croquettes as a side dish, appetizer or snack. They can be accompanied by a sauce of your choice, such as mayonnaise, ketchup or sweet and sour sauce.
These potato croquettes are a versatile and delicious option for a meal or snack. They are perfect to enjoy alone or with other dishes. Enjoy!
