Easter Bunny Potato Croquettes (Printable)
Golden, crispy potato shapes with fluffy centers. Adorable bunny designs make festive occasions special and delight all ages.
# 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 (optional)
→ Breading
07 - 1/2 cup all-purpose flour
08 - 2 large eggs, beaten
09 - 1 cup 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
# How to Make It:
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 completely smooth.
03 - Mix in butter, egg yolks, Parmesan, salt, pepper, and nutmeg until well-combined. Allow to cool enough to handle.
04 - Divide mixture into 12 portions. Roll each into oval shape for bunny head. Form two small ear shapes and attach carefully to each head.
05 - Press two almond slices for ears, two peppercorns or olive pieces for eyes, and one carrot piece for nose on each bunny face.
06 - Arrange flour, beaten eggs, and panko in separate shallow bowls for coating.
07 - Dredge each bunny croquette in flour, dip in egg, then coat thoroughly with panko breadcrumbs.
08 - Heat vegetable oil in deep pan or fryer to 340°F. Fry croquettes in batches, 2–3 minutes per side, until golden brown and crisp. Remove with slotted spoon and drain on paper towels.
09 - Let cool slightly before serving to ensure decorations stay in place.
# Expert Tips:
01 -
- Everyone will reach for their phones to photograph them before they even think about eating
- The contrast between that crispy panko crust and impossibly fluffy potato inside is worth every messy step
02 -
- Do not skip the cooling step after mashing or the egg yolks might cook when you mix them in
- Make sure your oil is properly hot or the croquettes will absorb too much oil and become greasy
03 -
- If the almond ears keep falling off, try dabbing a tiny bit of the potato mixture on the back to act as glue
- A small cookie scoop helps portion the potato mixture evenly so all your bunnies are the same size