Categorized | All Recipes, Savory

Potato Croquettes (…and one tasty lamb shank)

Posted on 09 April 2012 by Mădălina

Potato croquettes make a tasty appetizer, or a geat side to any dish. This is what my Easter dinner feast looked like.


Lamb is a traditional Easter dish in our culture. Over the years, my family has derouted traditional recipes and veered towards experimenting with techniques and flavors for our Easter lamb feast. My dad was in charge this year, and he turned a a non-lamb lover like me into a believer. I was in charge of the sides, so I made potato croquettes and my favorite beet salad.


Potato Croquettes
(makes ~24 2.5″ croquettes)
4 large yellow potatoes (approx 2.5 cups shredded)
2 tablespoons butter
1/4 cup milk
salt and pepper (to taste)
1 garlic clove
1/2  tbsp fresh sage, finely chopped
1/4 cup parmigiano cheese
2 egg yolks + 1 whole egg
1 cup panko breadcrumbs
+ oil for frying (you can opt to bake them instead)

Boil potatoes till knife tender. Drain and mash with butter, milk, salt and pepper. Add parmigianno cheese, 2 egg yolks, garlic and sage and mix until well combined.

Make even sized  potato rounds (think meatballs) and flatten them into disks. In a shallow bowl, scramble the remaining whole egg with 2 tbsp water. In a seperate shallow bowl, place panko bread crumbs.

Dip the croquettes in the egg mixture, than coat them evenly in the breadcrumb mixture. To make the process more efficient, coat all your croquettes before frying.

In a large, heavy set pan bring frying oil between 350 and 375 degrees F. If you have a deep fat frying thermometer, use it!    If you don’t have a thermometer, the oil is ready when a 1″ cube of white bread dropped into the oil browns in 60 seconds. Don’t overcrowd the pan!  Carefully add the croquettes , leaving lots of space around each piece so the food will cook evenly.  If you add too many croquettes at once, the oil temperature will drop and the croquettes will absorb fat instead of instantly searing.

Fry each croquette until golden brown and drain on towels. Salt and serve.

…If you are curious on how my dad made his lamb shank:
Garlic Lamb Shank
- lamb shank
- a dozen (or so) garlic cloves each sliced in half
- salt
- pepper
- Hellman’s mayo


- Prepare the shank by making incisions all through out– you are creating little pockets to house the garlic. Insert half a garlic clove in each of the incisions you made.

- Once garlic is all in, salt and pepper to taste. Generously spread mayo with a  spatula over the entire surface. Place in a tall oven proof pan.  Cover and refrigerate overnight.

- Remove the pan from the fridge. Set the stove on broil and place in the middle of the oven and let the shank brown for 5-10 minutes. When browning is done,  carefully remove from oven, and cover the pan with foil. Reduce heat to 375′F (convection) and slow roast for 2 hours. Turn off the heat at the 2 hour mark, and let it rest in the hot oven for another hour or so to finish cooking.  The lamb will be hot, juicy and ready for you to enjoy!


5 Comments For This Post

  1. Dan Says:


    I think we made one awesome Easter dish yesterday.
    way to go Duhlicious daughter.


  2. Heather Says:

    Yum! Everything looks delicious. I was hoping you’d post your recipe for the beet salad too. I did a search on your site and didn’t see one. I am definitely going to try out the potato croquettes though.

  3. pop anuta Says:

    crochetele arata bineeee!!!

  4. jenna Says:

    THESE ARE SO DELICIOUS. om nom nom

  5. blog article Says:

    I like what you guys are usually up too. This type of clever work and coverage!
    Keep up the terrific works guys I’ve added you guys to blogroll.

Leave a Reply