How to make potato croquettes (tutorial)

[@captainkev10]

Those yolks are gorgeous.

[@48956l]

Yeah all the eggs I get here in the states are yellow garbage

[@Jonsson474]

The colour of the egg yolks depend on what the birds are fed with. Most farmers feed their chicken with colourless chicken feed or poultry feed. In order to get a really yellow yolk you need to feed them with things like broccoli, grass, Brussels sprouts etc. Bell peppers give a more red yolk. Check what your local farmer is feeding his chicken with in order to find the egg yolk you are looking for. Buying eggs from free range outdoor poultry increases the chance of a yellow yolk.

[@SweetChicagoGator]

@@Jonsson474 The free-range poultry I find that is really quite decent with orange-red yolks are the Amish and Mennonites farming communities in Illinois, USA. 🥰

[@cynthiajacobsen7781]

So generous, You're are the best teacher! Wonderful rethum.

[@jbirdyhome-4050]

I enjoy your presentation and how you explain the reasons for the processes and the background. Especially how you break down each step, easy to understand. Love your channel.

[@FrenchCookingAcademy]

thanks a lot 🙂

[@edanluna9896]

This recipe along with directions was the best i have made successfully! Grazis!

[@MoonlitShoreWalk]

You know it's good when the *chef* can't stop eating it. 😂👍🏻🤤❤

[@101smashbox]

I followed your recipe. My croquettes were beautiful.

[@moniquehuchet3646]

Quality of ingredients makes a huge difference

[@Cremantus]

Thanks a lot, bro... the usage of the egg white is so close that it never came to my mind... thumbs up. Very nice channel. Best regards from good old Deutschland.

[@MrSilvestris]

Just watching these videos of little miracles makes me so happy. Thank you Stephane. :-)

[@ronanverhulst6854]

c'est un plat de certains dimanches soirs de mon enfance din eul ch'nord…. des patates, des restants de frigogidaire, le tout dans la fritteuse….. merci chef! toujours au top!

[@FrenchCookingAcademy]

Thanks 🙂

[@shanepasha6501]

Great side dish. Simple and room to experiment with various fillings. Although, potato filling is the way to go. Good episode, thanks Stéphane.

[@FrenchCookingAcademy]

Thanks shane

[@ChezJohn]

Those are really beautiful Stephan. Thank you for this lesson. : - )

[@dannywestwood4113]

Excellent instructions, thank you so much. I now know why my batch of potato and parsnip croquettes failed; I didn't dry the mixture out properly and I didn't let it chill sufficiently. I can't wait to try this.

[@FrenchCookingAcademy]

yes water is the enemy 🙂🙂👨🏻‍🍳

[@violetviolet888]

@@FrenchCookingAcademy Could you please update the link to the written recipe to a web page that is working? It is not working now.

[@lilianaprina5991]

I use milk and cream cheese when I make mash potatoes, it tastes Divine.

[@STeALtHsVidz]

I have always made mashed potatoes with a whole raw egg right before the butter goes in, as did my Mum, and her Mum, etc., we've always called it London Mash, as that's where my Mum's family came from, it adds a whole other level to plain mash, give it a go even when not making croquettes, great recipe btw, from one chef to another. :) Ça marche

[@scopher911]

Ca me met de l'eau a la bouche

[@FrenchCookingAcademy]

🙂

[@MaZEEZaM]

Rice bran oil is a great healthy alternative for frying, its a neutral tasting oil and withstands very high heats in deep frying and wok cooking.

[@shahnazadam]

Long time using it gives problem to the eye

[@deendrew36]

Channel Adam really? Do you have a source on that?

[@MsrAlaindeFerrier]

Merci beaucoup monsieur, j'aime votre tutoriels très bien

[@Simplycomfortfood]

A sided of Creamed Green Peas would be amazing.

[@yoga-relaxandthrive]

I don´t know which one to choose! hahah thank you! splendid tutorial ;)

[@ophliablue]

Office things! 😃❤️ This recipe looks amazingly delicious. I remember a chef in San Antonio, can’t remember the name of the restaurant, he did the same thing but used crushed up honey corn flakes cereal in place of the breadcrumbs. They were quite spectacular. Great video, thank you Chef!

[@desireedoan9267]

Your wonderful teacher ❤️

[@jennymulhall816]

I feel bad for the bit of potato that leapt from the pan. He missed out! :(

[@FrenchCookingAcademy]

So disctracting that thing I saw that afterwards 😁😁

[@sarahelmiraroystershelton1888]

hopefully straight to the compost!

[@slavek033]

In deep sorrow we united

[@achyutsompura1425]

My aunt used to make an Indian version where she would wrap the mash in milk soaked bread then roll them in dried wheat cereal. Made them so crunchy and her mash was spicy.

[@FrenchCookingAcademy]

Yumm😋😋

[@achyutsompura1425]

@@FrenchCookingAcademy We called them bread rolls. How ingenious! Must try your recipe soon.

[@instantsoupify]

Great video. I'm going to make these tomorrow 👍

[@FrenchCookingAcademy]

great if you want to share the recipe you made you can do it on the french cooking academy community in google plus

[@sanzharnazmbek693]

Cuisine française et frangle, magnifique, délicieuse. Merci beaucoup Vous avez vidéos en français mais avec des sous-titres en anglais. Ce serait merveilleux d’écouter des discours en français et de cuisiner la cuisine française.

[@extender21]

Almat Nurpiissov: D'accord, mais il y a des gents (comme moi, par exemple, je suis Allemand) qui ne parlent pas la langue française assez bien pour entendre la recette.

[@austinlance7206]

is it possible to shallow fry in a pan? can't wait to make this.

[@Sir_Godz]

yes you can but you do want to make sure they can submerge totally. It might be better to make them into small patties less than 2 inches across. Make a ball roughly golf ball size and then press them to half that thickness. If they are too wide then very easy to break while handling prior to frying

[@bfg3890]

"yes you can but you do want to make sure they can submerge totally." Submerging totally is the definition of deep frying. Your response is essentially yes you can shallow fry in a pan just​ make sure you deep fry it in the pan.

[@JulieWallis1963]

Austin Lance I’d never shallow fry a ‘proper’ croquette, deep fry it or don’t bother.

[@rosemarysutton8951]

Sir_Godz p

[@kinngrimm]

Again a great video. Thanks. I once made them as part of a sandwich recipe and made the experience what happens when you put milk into the mash ^^. Had i only seen this here befor my first trial pfffff ... now i need to repeat that sandwich with these croquettes ... it was a french toast( toast soaked in milk and egg mixture and fried in butter) with turkey and also some selfmade sauce onto it. Which was very tasty, but so stuffing :)

[@FrenchCookingAcademy]

yeah this things can be really filling at time 🙂👨🏻‍🍳

[@Pipster-oe6om]

OMGGGG! I need to make this ASAP! MMMMM! Who could resist these? 💯💯💕💕💕😂

[@DonnyPavoliniOutdoors]

You are amazing!!! Merci!

[@chantalpuissant3960]

Delicious 😋 I will be making these. Do you think I could freeze then? I want to make a lot for later use. Thanks again for the wonderful recipe Chef

[@JVerschueren]

Yup, homemade croquettes keep very well frozen. No need to thaw them either, just fry 'm a little longer.

[@svpartyoffive6430]

@@JVerschueren So make the steps and freeze them (single not touching) without cooking at all. Then fry them from frozen?

[@JVerschueren]

@@svpartyoffive6430 Pretty much. The only things I do differently is I have one of those presses for shaping the croquettes, which means I have to shape them when the mash is still hot (otherwise it requires too much force and I might break the press). Then, after they are cooled and breaded, I leave them in the fridge for longer (at least a couple of hours to overnight) to dry out the breading. That way I don't have to be too precious about freezing them and if they do stick they come apart easily in the fryer. And, yeah, straight from the freezer into the fryer (6 to 8 at a time) 170 degrees celcius. It only adds 30-45 seconds to the cooking time over "just cold from the fridge".

[@multimill]

I love these. I also add some finely grated Emmenthal or gruyère cheese and once they have deep fried I put them in a very low temperature oven for 15 minutes. They are unbelievably tasty 😛😛😛

[@westpoison9540]

How do you dry the cooked potato? Just leaving it on the pan?? How long?

[@ItZtHaDj]

Thank you for this recipe Mr. Stephan!

[@FrenchCookingAcademy]

🙂👨🏻‍🍳

[@BGB.2005]

Hello luv your cooking, i just wanted to ask all the cooking utensils you use is it stainless steel or which metal is it???

[@deendrew36]

Belle M some of the utensils in this video are wooden and some are stainless. Those materials make the best cooking utensils in my opinion! I believe on his website or in the description box there is an Amazon link to his favourite things. ☺️

[@aprilk3002]

Your presentation is lovely and delicious-looking, as always!

[@FrenchCookingAcademy]

thanks 🙂

[@williamhendrix3253]

I’m jealous of those eggs, even our “farm fresh” eggs usually don’t look like that.

[@Jonsson474]

The colour of the egg yolks depend on what the birds are fed with. Most farmers feed their chicken with colourless chicken feed or poultry feed. In order to get a really yellow yolk you need to feed them with things like broccoli, grass, Brussels sprouts etc. Bell peppers give a more red yolk. Check what your local farmer is feeding his chicken with in order to find the egg yolk you are looking for. Buying eggs from free range outdoor poultry increases the chance of a yellow yolk.

[@williamhendrix3253]

@@Jonsson474 I’ve noticed in europe all the yolks are bright orange

[@ChuckCUSA]

Wondering how it would turn out baking them instead of frying?

[@CuteApronCooking]

Absolutely gonna make these as soon as possible!!

[@countrymusicandwesties]

Love these.

[@sayhi2rose]

Looks delish.

[@aprilk3002]

Excellent instruction. My favorite channel. Always useful. I would love to deep fry, but nobody ever tells you how to dispose of the oil!

[@ChezJohn]

You can strain it and re-use it

[@aprilk3002]

Thank you, John. My question really pertains to the ultimate disposal of the oil, after it has been strained and reused. At some point, it must be disposed of. I haven't been able to find information on how to do it. Locally, there are cooking oil recyclers for restaurants, but not for home cooks.

[@ChezJohn]

April K oh I’m sorry, I guess I misunderstood u. I’m not really sure, I do know restaurants usually have a big drum for their oil waste, I wonder if a nearby restaurant might let u dump it? Also auto parts stores recycle used motor oil, maybe they’ll take it. Other than that, that’s all I got for ya. 😁

[@JosephBC69]

It all depends on where you live I you think. I'm near Victoria, BC and there are still many rural properties. At this time of year they're allowed open air burning again, and they always need something to facilitate the initial lighting of the burn pile. I'm sure that they'll take as much as you can spare. And you've done your bit for the environment, because it's ever so much cleaner than Diesel! Joseph E Fasciani

[@FrenchCookingAcademy]

I always use small amount of oil and I personally dispose of it by pouring it over a pile of weeds i have in the backyard that I am using for composting .

[@tatianaferreira5998]

Thank you. 🙏

[@gokblok]

I know this is a French channel, but deep fried mashed potato nuggets and chipotle mayo is like the most American thing

[@mtabernig]

you can rise rice krispies instead of breadcrumbs.

[@kirknathanmoralde7201]

Love it!!...gonna try to make these tomorrow. Thank you for the video Stephane!

[@dexterthompson1809]

But did you?

[@thomaswilson818]

When will you get your own TV Netflix series because I believe you defiantly deserve it!

[@jsl1952]

add ground cooked ham to the mix for an extra dose of flavor.

[@rhondacrosswhite8048]

A giant star tip on your piping bag will let you have lots of extra crispy edges.

[@dwaynewladyka577]

That looks so good. Right on!

[@chrisverby3047]

I made croquettes using regular Idaho baking potatoes. They were far too soft and came apart in the oil. Are red potatoes best for croquettes?

[@TK-qu1ht]

Very Nice! Thanx for your vids!

[@mikekazz5353]

Oh I should've looked for this video, I got a recipe from a cook book and I reused some mash that had milk in it already.

[@rhondacrosswhite8048]

I’ve used leftover mashed potato with cream already in them so I added a spoon of flour to compensate.

[@dexterthompson1809]

I wish I could speak French the way you speak English. Amazing. It's a complement btw.🙂

[@tnj-]

agreed....

[@tnj-]

yes ...right

[@Ace-cv1xd]

could i shallow fry them? like in a pan half filled with oil

[@tzisorey]

Cool! I'm surprised how close I got with my recipe, considering I didn't _have_ a recipe, and worked purely from what I remembered of the one time I'd eaten potato croquettes, over 2 decades ago.

[@bfg3890]

Would they work in an air fryer?

[@davidnelson1728]

We can buy a Japanese version of this dish here in N. California. The restaurants call them Karoquet (sp?). They often contain bits of sweet potatoes that are cooked until soft but not blended into the mash so they stand out as different visually and in taste. Also, they usually contain bits of scallions that were gently rolled on the outside before they went into the flour, then egg wash, then panko bread crumbs. The dipping sauce will be Teriyaki with a tiny dab of Japanese mayonnaise on top. Very good. Totally stolen from European cooking, but they are great.

[@MisterTwister222]

You really have a tribal ethnocentric worldview. Maybe you should edit your post to include the French stole the potato from Americans.

[@flordelotus2184]

David Nelson The Koroket Japanese version is a dish which the Portuguese Jesuits brought to Japan while trying to introduce Catholicism into the Japanese culture.

[@deendrew36]

MisterTwister222 following that logic, I guess the Italians stole the tomato from the New World as well? Come on.

[@mr1enrollment]

Chef: would it be an advantage to Soux Vide the potato too avoid the excess water? Perhaps with the butter and Garlic,...

[@SomeoneBlue2]

I'm curious about something. Do you remove all the water for regular mashed potatoes as well, or just for the croquettes? When I normally make mashed potatoes, I usually remove almost all of it and just soften the mash with milk and butter, but people complain that it's too heavy.

[@FrenchCookingAcademy]

That is mostly for croquettes

[@deendrew36]

I drain the potatoes for mashed, but I don’t try to completely dry them. I add butter and sometimes heavy cream (just a bit!). Occasionally I will add some cream cheese for special occasions when I want super creamy, rich potatoes. But I don’t think getting every bit of water out is important.

[@sarahelmiraroystershelton1888]

Greatfull for all your tips! That food mill looks great, are there any other uses for it?

[@FrenchCookingAcademy]

yes it is best use for fruit coulis or soups

[@sarahelmiraroystershelton1888]

French Cooking Academy I have a potato ricer, does the jobb although it is one potato at the time.

[@FrenchCookingAcademy]

oh yeah thats the name of that thing ricer could not remember

[@alicekramden8640]

What kind of potatoes?

[@Raiden_N7]

The perfect thing to try this weekend with some potatoes that I need to use up. I think I'm going to be decadent and mix some cheese into the mash though.

[@yennguyen-uj3ri]

I didn’t keep my mashed potatoes dry so it exploded. I will try your method to see if it will hold together.

[@jaivas16]

the chipotle mayo...in california they put it on everything

[@HumairaKhan-xf3vg]

Is nutmeg important? I don't have any

[@aidanclarke6106]

It is OK without nutmeg

[@DecorMore]

Yummy yummy yummy yummy yummy yummy 🤤

[@elliotthankin6813]

I put fried foods on a wire rack so they stay crispy and dont get soggy

[@floydvaughn836]

Yes! The oil doesn't just drop off, it also evaporates from the top. Paper towels = oil slick.

[@pbp6741]

Binder clip

[@BG-my7eg]

How about making these with instant mashed potatoes? please don't hate on me for the question!

[@FrenchCookingAcademy]

I think if you follow the drying process and add butter and eggs it should work fine

[@BG-my7eg]

Your channel is awesome. I go high and low with recipes, procedures, and ingredients....just being practical and involved with time and real life as a full time teacher is helpful. I will probably follow your directions re. the original recipe. Still, I appreciate your work very much!!!! Keep going and have fun.I learn so much from your interpretations of Escoffier's writings...

[@FrenchCookingAcademy]

Thanks 🙂👨‍🍳

[@thhseeking]

Here in Australia, we can buy frozen mashed potato. "Made in Belgium" - so of course it's good :D

[@Centella9]

YUM!!!

[@oceanbaby4521]

They look delicious... I would add cheese 😛 yummy.

[@JVerschueren]

Resist that temptation, because they will fall apart on you in the fryer. Cheese and shrimp croquettes require a different paste.

[@oceanbaby4521]

@@JVerschueren No I meant a cheese sauce not in the paste... Thanks you though for the tip😊

[@JVerschueren]

Deidre Fultz I see... cheese sauce is not something generally associated with croquettes in French and Belgian cooking, but I'm sure it would work. The classic sauce to serve with croquettes (apart from mayonnaises and aiolis) is hollandaise, which Stéphane also has a tutorial on the channel for.

[@oceanbaby4521]

@@JVerschueren oh ok!! Well I love hollandaise sauce. I will do that then. Than you for telling me. I just love cheese, but I don't have a problem with pairing the correct sauces with the right foods. Again thanks for letting me know 😊.

[@mountainsong100]

Hi Stephen, the name Pom Delphine has a history: The Delphine in France was always late for dinner much to the consternation of he chefs. They wanted to serve a hot meal but could not because the Delphine was always late. Hence, the recipe you showed allowed the potatoes to be made in advance, up to the point when the chefs would pop the potatoes croquets into the hot oil and serve them hot...clever French Chefs...

[@mickyrive]

faites vous vos propres bread crumbs ??

[@FrenchCookingAcademy]

No I usually buy them at a local deli who makes them

[@deendrew36]

Life is too short to make your own (dry) bread crumbs.

[@reginaldmarselus4742]

If you add one teaspoon of ketchup to the chipotle/mayo, it makes the sauce POP

[@douglasstewart518]

"Kind of addictive"!! Hahahaha!!

[@raghupathinaidu555]

🇮🇳🇮🇳🇮🇳👍👍👍👌👌👌good

[@--Paws--]

He uses nutmeg as much as Jonathan (Townsend channel)

[@moonsofourmother2815]

Frennch!

[@joschateichmann1065]

Marco Pierre White suggests to bake the potatoes instead of cooking them to reduce the water

[@BG-my7eg]

office things LOFL!

[@WatersHarry]

🤤

[@actuallygordonramsay4243]

Not bad.

[@MrAcuta73]

A Frenchman eating chipotle....hrmm....I mean, they are AMAZING, but would never have guessed that. Some Dijon? Sure! But chipotle threw me.

[@tomchamberlain4329]

"Bulldog clips". I don't know why "Bulldog".

[@ophliablue]

Tom Chamberlain Bulldog clips? That’s awesome! 😃 Where are you from? In my little corner of the world we call them binder clips.

[@georgeprout42]

@@ophliablue Bulldog is a brand of clip in the UK which became synonymous with this style of binder clip.

[@ThomasDanielsen1000]

So basically we have potatoes with fat (butter), fried in fat (oil), dipped in fat (mayo). What's not to like!!!

[@Sigridovski]

The swedes eat the most potatoes in the world and were very early on it too and nobody else make better boiled potatoes. It is very simple. You will get a much better flowery consistency and much more aromatic potatoes with lesws water inside IF you let at least one, maybe more potatoes stick out from the water when you cook them, from the beginning - just put a bit less water, let the potatoes stick out just a little bit, have them boil constantly - don't let the water stop boiling. If the potatoes absorb very much water you can add more BOILING, HOT water after a while. When done, usually after 15 minutes; pour off the water at once and don't put the cover back on at once. Let them cool off a little bit first, or keep a towel between the cover and the pot so it can take the moisture from the damp, or kitchen paper. This is that one thing the french don't know about cooking. You don't want damp to fall down on the cooked potatoes. I also use glass pots for stove top, Corning Vission, but then you cannot pour off all the water at once because the very hot glass will burn so wait 30 seconds or so or just lift out the potatoes and pour out the waster a bit later. The glass conducts heat so well, it goes much faster and the heat can be turned off a bit before, the food will continue to cook.

[@jbot91]

You have to eat these fresh. Once they go room temp they are just plain old boring potatoes

[@neilwhiteside949]

Its a bulldog clip

[@sasajelisavac5209]

How french was that mayonese with potato? Uh... I am from south-east Europe, and if you serve mayonese with potatos there, you sleep in tha jail that night..

[@deendrew36]

sasa jELisavac a mayo based dip with potatoes is VERY French!

[@thhseeking]

"Food Mill"? Looks like a "Passe-Vite". Mum refuses to give me the one we came to Australia with, so I've had to settle for a Chinese knock-off :(

[@BGB.2005]

:)

[@stephenadams7211]

Bulldog clip

[@SweetChicagoGator]

Why is French cooking always so tedious with so much hard work to prepare ingredients?! 🥴 Love French cooking, but just wish they were more shortcuts, & not so many steps. 🤪

[@elorasarkar9878]

You talk toooooo much