Easter Bunny Potato Croquettes (Print Version)
Golden potato shapes with bunny faces, crispy coating and fluffy interior
# What You’ll Need:
→ Potatoes
01 - 1.75 pounds russet potatoes, peeled and diced
→ Dairy & Binding
02 - 1.75 ounces unsalted butter
03 - 2 egg yolks
04 - 2.8 ounces grated Parmesan cheese
→ Seasoning
05 - Salt and pepper to taste
06 - 1/4 teaspoon ground nutmeg
→ Breading
07 - 1/2 cup all-purpose flour
08 - 2 large eggs, beaten
09 - 3.5 ounces panko breadcrumbs
→ Decoration
10 - 24 sliced almonds for ears
11 - 12 whole black peppercorns or small black olives for eyes
12 - 12 small pieces of carrot for noses
→ Oil
13 - Vegetable oil for frying
# Steps:
01 - Place diced potatoes in large pot of salted water. Bring to boil and cook until fork-tender, approximately 15 minutes.
02 - Drain potatoes and let sit briefly to steam off excess moisture. Mash until smooth, then mix in butter, egg yolks, Parmesan, salt, pepper, and nutmeg until well-combined. Cool enough to handle.
03 - Divide mixture into 12 portions. Roll each into oval shape for bunny head. Form two small ear shapes and attach carefully to each head.
04 - Press two almond slices for ears, two peppercorns or olive pieces for eyes, and one carrot piece for nose onto each croquette.
05 - Arrange flour, beaten eggs, and panko in separate shallow bowls for dredging.
06 - Dredge each bunny croquette in flour, dip in egg, then coat thoroughly with panko breadcrumbs.
07 - Heat vegetable oil in deep pan or fryer to 340°F. Fry croquettes in batches, 2 to 3 minutes per side, until golden brown and crisp. Remove with slotted spoon and drain on paper towels.
08 - Let cool slightly before serving to ensure decorations stay securely in place.
# Expert Tips:
01 -
- That magical moment when crispy golden exterior gives way to impossibly fluffy, seasoned potato inside
- Watching guests faces light up when they realize these adorable bunnies are actually savory, satisfying comfort food
02 -
- Overworking the potato mash makes it gummy and dense, so stop as soon as everything is combined
- Cold potato mixture cracks when shaping, but letting it come to room temperature fixes this completely
03 -
- Work quickly once you start breading, and keep one hand dry for flour and one wet for egg to avoid the dreaded breaded hand syndrome
- If your bunny ears fall off during frying, just tuck them back into position with a toothpick while the croquette is still warm