Gluten Free Baked Potato Croquettes
Enjoy this well known bite-sized treat, gluten free with our Easy Gluten Free Baked Potato Croquettes!
If you’re like me, there are a handful of dishes that you remember your mom making for you. There are a number of them on my list, but one that I recall her making to go with many of our Sunday lunches are Potato Croquettes.
I will admit that I don’t think I’ve had these in years, especially since going gluten free. So while looking for something different to add to our Sunday lunch menu, I said why not take a page out of mum’s book and make Potato croquettes. But not regular ones of course, we are making Gluten Free Baked Potato Croquettes.
What are Croquettes?
Originally from France, croquettes we first made using scraps of meat. Since then they have taken on different forms and the most commonly known, well for me at least is the Potato croquette. Made with mashed or riced potato, rolled into a ball or log, dipped in flour, egg and breadcrumbs then fried. We’re skipping the fried part and baking them for a lighter version.
Making Gluten Free Baked Potato Croquettes
Ingredients you will need for Gluten Free Baked Potato Croquettes
- Potatoes – peeled, boiled and mashed. Lightly seasoned, with little butter and milk. The potatoes need to be easily molded
- Gluten Free Flour – we used regular 1:1 Gluten-Free Baking Flour
- Egg – this is to coat the potato before the breadcrumbs
- Gluten Free Breadcrumbs – with a little dash of paprika, this is what gives the finishing touch to the croquettes before baking.
- Salt and pepper to taste
Directions for making Gluten Free Baked Potato Croquettes
- Peel, boil and mash the potatoes. Lightly season them and then set it aside to cool.
- Using a scoop, gather a small handful of potato. Roll it into a ball or log. Depending on how big you roll them you can get between 15-20 balls or logs. You can even put a chunk of cheese in the center at this point. This takes it from great to oh soooo yum!
- Let the logs rest for a bit then coat the balls in the gluten free flour, followed by the egg and finally in the gluten free bread crumbs.
- Place them on a baking tray that is lined with a silicone mat or parchment paper.
- Bake in a 400°F preheated oven for about 15-20 minutes until golden. Turning halfway through
- Once done, remove from oven and let cool slightly before serving.
How easy is that? Even with the different steps this recipe is pretty straight forward that anyone can give it a try.
How to serve Gluten Free Potato Croquettes
As I said before, my mum used this as a side dish to our Sunday meal, but you can serve this however you like. They make great appetizers with a sour cream or cream cheese dip and they also make great snacks. It really is up to you how to serve these yummy bite-sized potatoes.
Tips for making our Potato Croquettes
Want to give these an extra kick, try using our Gluten Free BBQ Shake and Bake
If you enjoyed this recipe, you might also like our easy baked meatballs. And if you make the recipe, please let us know.
Happy eating foodies,
Gluten Free Baked Potato Croquettes
Enjoy this well known bite-sized treat, gluten free with our Easy Gluten Free Baked Potato Croquettes
Ingredients
- 1½ - 2 pounds potatoes,
- 2 tablespoons milk
- 1 tablespoon butter
- 2 teaspoons garlic powder
- Salt and pepper to taste
- 2 eggs, lightly whisked
- ¾ cup gluten free flour
- 1 ½ - 2 cups gluten free bread crumbs
- ½ teaspoon paprika
Instructions
- Peel and dice the potatoes and add to a large pot. Cover with about 1 inch of water and add 1/2 teaspoon salt. Bring to a boil and cook potatoes until tender.
- Drain potatoes, transfer to a heat safe bowl or return to the pot and mash until there are no more chunks left.
- Add the garlic powder, butter and milk. Mix to combine then season with salt and pepper to taste. Set aside to cool until you can handle the potatoes without burning your hands.
- Once potatoes are cooled. Using a scoop or spoon, place a small handful of the potatoes into your hands and roll into logs about 3 inches long and 1 inch in diameter. The size is all up to you. You can even roll them into balls.
- Place the logs on a baking tray or place to rest for about 10 minutes before coating. This helps them hold together when you start to coat them.
- While potatoes are resting, preheat oven to 400°F and line a baking tray with parchment or a silicone mat.
- Using three different bowls, place one with flour along with a sprinkle of salt and pepper. The second one add the eggs and whisk lightly. The thrid add breadcrumbs alogn with paprika and mix.
- To coat the croquettes, carefully roll the potatoes in the flour, then the egg and finally the breadcrumbs, making sure they are well coated.
- Place the coated croquette on the prepared baking tray and then repeat the process with the remaining potato logs until all are completed.
- Bake in the preheat oven for 15-20 minutes until golden, turning them half way through.
- Once done, remove from oven and let cool slighty before serving warm.
Notes
Add an extra punch of flavour
Instead of using plain breadcrumbs, use half gluten free shake and bake.
