Hungarian Potato Croquettes (Krumplikrokett)

 Ingredients

500 g potatoes

1 egg

2–3 tablespoons flour

1 tablespoon butter

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika

100 g breadcrumbs

Oil, for frying

Instructions

Cook the potatoes: Peel and boil the potatoes in salted water until tender. Drain well and mash until smooth.

Make the mixture: While the potatoes are still warm, mix in the butter, egg, flour, salt, pepper, and paprika. Combine until you have a soft, manageable dough.

Shape: Let the mixture cool slightly. Form it into small balls or oval-shaped croquettes.

Coat: Roll each croquette generously in breadcrumbs until completely covered.

Fry: Heat oil in a deep pan over medium heat. Fry the croquettes in batches until golden brown and crispy on all sides.

Drain: Remove and place on paper towels to absorb excess oil.

Serving

Serve these Hungarian potato croquettes hot as a side dish with sour cream, garlic sauce, or a fresh salad.

Tip: For an extra crispy coating, dip the croquettes in beaten egg before rolling t

hem in breadcrumbs.