Potato and Prosciutto Croquettes

Potato and Prosciutto Croquettes

This recipe pairs the croquettes with a simple tangy dipping sauce that comes together in minutes, but a homemade lemon aioli with capers is also an excellent idea.

Total Time: 3 hours (includes chilling)

Serves: 6-8

potato and prosciutto croquettes being picked up off a plate


For the dipping sauce:

  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 1 tablespoon finely chopped chives
  • 3 tablespoons fresh lemon juice
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper

For the croquettes:

  • 1½ pounds (2 large) russet potatoes
  • 2 ounces prosciutto, finely diced
  • ¾ cup finely grated Parmigiano-Reggiano
  • 3 tablespoons finely chopped chives
  • 3 tablespoons whole milk
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • Finely grated zest of 1 lemon
  • ½ teaspoon kosher salt
  • Freshly grated nutmeg
  • Freshly ground black pepper
  • 1 cup all-purpose flour

For the breading:

  • 1¾ cups panko
  • ½ cup all-purpose flour
  • ¼ cup whole milk
  • 1 large egg
  • Neutral oil, such as canola or grapeseed, for frying

For serving:

  • Flaky sea salt
  • Lemon wedges


  1. Make the dipping sauce: In a small bowl mix all ingredients. Cover and refrigerate.
  2. Make the croquettes: Place potatoes in a large pot of water, bring to a boil and cook until a sharp knife meets little resistance, 35-45 minutes. Drain potatoes. When cool enough to handle, remove skins. Pass potatoes through a ricer or the finest holes of a box grater, making sure there are no lumps.
  3. In a large bowl, combine potatoes, prosciutto, Parmigiano, chives, milk, butter, egg, zest, salt, nutmeg and lots of black pepper. Gradually add flour, using your hands to knead and bring dough together. Take 1 generous tablespoon dough, roll into a ball and place on a baking sheet. Repeat with remaining dough.
  4. Bread the croquettes: Place panko and flour on separate plates. In a small bowl, beat together milk and egg. Lightly dust each ball in flour, then dip in egg wash, roll through panko to coat, and return to baking sheet. Cover with plastic wrap and refrigerate 1 hour.
  5. To fry: In a small, deep pot, heat 1½ inches oil to 300 degrees. Cook 1 croquette to check temperature. If oil is too hot, it will take on too much color and not warm through. Working in batches, fry croquettes, rolling for even cooking, until golden, 3-4 minutes. Use a slotted spoon to transfer croquettes to a rack or paper-towel-lined plate.
  6. Serve warm with a sprinkling of flaky sea salt, lemon wedges and dipping sauce.

Original WSJ Article