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Mar 7, 2010 05:32 PM

Did anyone else's Grandmother make Potato Croquette without Breadcrumb?

My Grandmother passed away when I was a little over knee high.. but I remember her Potato Croquettes which did not have a breadcrumb coating.

My father, who claims to have watched my Grandmother many, many times, says that she took a handful of regular mashed potato, stuck a piece of mozzarella cheese in it, shaped it into a cylinder and fried it.

I have tried doing it many, many times. I can not do it. I tried mixing egg into the potato.. It just falls apart.

I was hoping someone else's grandmother did something similar.. and that you know a little more about it.


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    In this recipe it cools the mixture to room temp. Maybe that's the trick?

    1 Reply
    1. re: Bryn

      I always have used leftover potatoes.. so they were cold. I wonder if room temp is part of the trick.

      These are coated in flour though.. which I think helps just like breadcrumb helps keep it together.

    2. If you're using only egg and potato I'm not surprised that they're falling apart, especially if they're russets. If you're wanting to make them using only potatoes and cheese, try using white potatoes (either the long whites or the round) or if you're open to adding some other ingredients, try adding about about 2% rice flour and 15 - 20% beaten egg.

      1 Reply
      1. re: todao

        Despite it being "wrong" according to my father I do use egg. I have resisted using flour but I might cave.

        What I find most intriguing is I don't use white potatoes. I use a Yukon usually.. so that is an excellent idea.

      2. put potato cake in flour, dip in egg batter and fry.