Easter Bunny Potato Croquettes (Printable)
Golden, fluffy potato croquettes shaped into adorable Easter bunnies with almond ears and carrot noses.
# What You 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 - 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
# Directions:
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.
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. With clean hands, roll each into oval shape forming bunny's head. Form two small ear shapes and attach carefully to each head.
05 - Press in two almond slices for ears, two peppercorns or olive pieces for eyes, and one carrot piece for nose on each croquette.
06 - Place flour, beaten eggs, and panko in separate shallow bowls for dredging.
07 - Carefully 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 so decorations stay in place.
# Expert Suggestions:
01 -
- These little bunnies vanish faster than you can fry them, making them perfect for feeding a hungry holiday crowd
- The combination of fluffy mashed potato and crispy panko creates that irresistible texture everyone craves
02 -
- Overcrowding the pan drops the oil temperature dramatically, leading to soggy croquettes—fry in small batches for best results
- Mashed potatoes that are too warm will make shaping difficult, so be patient during the cooling phase
03 -
- Keep your hands lightly oiled while shaping to prevent sticking and achieve smoother surfaces
- Test one croquette first and adjust seasoning in the remaining mixture if needed before shaping the rest