My Christmas dinners usually consist of different parts. A special fish or meat dish, several vegetable dishes and salads and usually a potato dish. In the past, we used to eat ready-made deep frozen potato dishes that you had to heat in the oven, such as pommes duchesse, potato figures or potato croquettes. Because I cannot eat these things anymore with the low FODMAP diet, I made pommes duchesse from scratch last year and this year I decided to try gluten-free potato croquettes.

Potato croquettes are made of mashed potato with a crunchy flour/bread crumb crust. They are deep fried in sunflower oil and in the Netherlands they are a very popular side dish. I thought it was time to make them available for everybody, in a low FODMAP, gluten-free and lactose-free version!

What do you need (for a side dish for 4 persons)

This recipe is based on a recipe from the Foodless cookbook by Carlijn Bröring.

• 1 kg potatoes
• 60 g butter (to make this recipe entirely lactose-free, you can substitute the butter with margarine. For the FODMAP diet, butter is fine)
• 4 egg yolks
• 2 eggs
• 3 eggs (for the breadcrumb crust)
• 150 g gluten-free breadcrumbs (I use them from the brand Consenza, which is sold in several European countries)
• 100 g gluten-free flour
• Parsley
• Pepper and salt
• 1.5 – 2 L sunflower oil

How to prepare the gluten-free potato croquettes

1. Peel the potatoes, cut them into pieces and boil them for 20 minutes until they are cooked and soft. Drain the potatoes.
2. Leave the potatoes to cool a bit and mash. Stir in the butter, 4 egg yolks and two eggs.
3. Season with salt, pepper and parsley. Use a bit more than you would usually do because otherwise, the mashed potatoes will taste quite bland. Put the potatoes in the fridge for half an hour.
4. Whisk the three other eggs and put them into a deep plate. Put the flour and the bread crumbs both onto another plate.
5. Make your hands a little wet and make balls in the size of a walnut from the mashed potatoes. Roll the balls into rolls. Put them on a plate.
6. Roll the potato rolls one by one first through the flour, then through the egg and finally through the breadcrumbs.
7. Heat the sunflower oil in a large pan. Put the potato croquettes into the pan using a heat proof spoon. Fry the potato croquettes for about 3 minutes until they get a brown crust. Take them out with the heat proof spoon (don’t use a plastic spoon because it will melt) and put them onto some paper to drain. Serve directly!

Enjoy!

Will you let me know if you make my gluten-free potato croquettes? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

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Gluten-free Potato Croquettes

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• Author: Karlijn
• Total Time: 1 hour

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Description

Delicious gluten-free potato croquettes to serve as a side dish with Christmas dinner (or just for a normal dinner). Also low FODMAP and lactose-free.

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Ingredients

Scale 1x2x3x

• 1 kg potatoes
• 60 g butter (to make this recipe entirely lactose-free, you can substitute the butter with margarine. For the FODMAP diet, butter is fine)
• 4 egg yolks
• 2 eggs
• 3 eggs (for the breadcrumb crust)
• 150 g gluten-free breadcrumbs (I use them from the brand Consenza, which is sold in several European countries)
• 100 g gluten-free flour
• Parsley
• Pepper and salt
• 1.5 – 2 L sunflower oil

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Instructions

1. Peel the potatoes, cut them into pieces and boil them for 20 minutes until they are cooked and soft. Drain the potatoes.
2. Leave the potatoes to cool a bit and mash. Stir in the butter, 4 egg yolks and two eggs.
3. Season with salt, pepper and parsley. Use a bit more than you would usually do because otherwise, the mashed potatoes will taste quite bland. Put the potatoes in the fridge for half an hour.
4. Whisk the three other eggs and put them into a deep plate. Put the flour and the bread crumbs both onto another plate.
5. Make your hands a little wet and make balls in the size of a walnut from the mashed potatoes. Roll the balls into rolls. Put them on a plate.
6. Roll the potato rolls one by one first through the flour, then through the egg and finally through the breadcrumbs.
7. Heat the sunflower oil in a large pan. Put the potato croquettes into the pan using a heat proof spoon. Fry the potato croquettes for about 3 minutes until they get a brown crust. Take them out with the heat proof spoon (don’t use a plastic spoon because it will melt) and put them onto some paper to drain. Serve directly!

• Prep Time: 1 hour