If you’ve never had a Crispy Potato Croquette, you’re in for a real treat! These golden, crunchy, and irresistible bites are made from fluffy mashed potatoes that are shaped, breaded, and fried to perfection. Whether you serve them as an appetizer, snack, or side dish, these croquettes are always a crowd-pleaser.

Potato croquettes are a classic dish with roots in European cuisine, and they’re the perfect way to use up leftover mashed potatoes. With a creamy center and a crispy golden crust, they’re indulgent yet surprisingly simple to make. Trust me, once you try these, they’ll become a regular feature on your menu!

Why You’ll Love These Crispy Potato Croquettes

• Crispy Outside, Creamy Inside: The golden, crunchy coating contrasts beautifully with the soft, pillowy potato center.
• Versatile: Perfect as a snack, appetizer, or side dish that pairs well with almost anything.
• Great for Leftovers: A genius way to transform leftover mashed potatoes into something spectacular.
• Customizable: You can add cheese, herbs, or other ingredients to make these croquettes your own.

What Do Potato Croquettes Taste Like?

Potato croquettes are savory, buttery, and perfectly seasoned. The creamy potato filling melts in your mouth, while the crunchy breadcrumb coating adds texture and flavor. Depending on the ingredients you add, they can be cheesy, garlicky, or even a little herby—whatever you choose, they’re utterly delicious!

Ingredients You’ll Need

Here’s what you’ll need to make Crispy Potato Croquettes:

For the Croquette Filling:

• Mashed potatoes (2 cups, cooled or leftover)
• Parmesan cheese (¼ cup, grated)
• Egg yolk (1 large)
• Garlic powder (½ teaspoon)

• Salt and pepper (to taste)
• Optional: Chopped parsley, chives, or shredded mozzarella (for added flavor and texture)

For Breading:

• All-purpose flour (½ cup)
• Eggs (2 large, beaten)
• Breadcrumbs (1 cup, plain or panko for extra crunch)

For Frying:

• Vegetable oil (enough for deep frying, about 2-3 cups depending on the pan size)

Tools You’ll Need

To make these crispy potato croquettes, you’ll need:

• A mixing bowl (for the potato mixture).
• A shallow bowl or plate (for the breading station).
• A large frying pan or deep pot (for frying).
• A slotted spoon or tongs (for removing the croquettes from the oil).
• Paper towels (for draining excess oil).

Ingredient Additions and Substitutions

This recipe is highly adaptable, so feel free to get creative:

• Add Cheese: Mix in shredded cheddar, Gruyère, or feta for an extra cheesy center.
• Go Spicy: Add a pinch of cayenne pepper or chili flakes to the potato mixture for a little heat.
• Herb it Up: Fresh dill, parsley, or thyme can add a fragrant twist.
• Bake or Air Fry: If you prefer to skip deep frying, bake the croquettes or air fry them for a healthier alternative (instructions below).

How to Make Crispy Potato Croquettes

Here’s how to create these crispy bites of heaven:

Step 1: Prep the Potato Mixture

1. In a mixing bowl, combine the mashed potatoes, Parmesan cheese, egg yolk, garlic powder, salt, and pepper. If you’re adding any extra ingredients like parsley, chives, or shredded cheese, mix those in as well.
2. Mix until smooth and well combined. Chill the mixture in the fridge for 15-20 minutes to make it easier to shape.

Step 2: Shape the Croquettes

1. Take a small handful of the potato mixture (about 2 tablespoons) and roll it into a ball or oval shape. Repeat with the remaining mixture and place the croquettes on a plate.

Step 3: Bread the Croquettes

1. Set up a breading station with three shallow bowls or plates:
   • Bowl 1: Flour.
   • Bowl 2: Beaten eggs.
   • Bowl 3: Breadcrumbs.
2. Roll each croquette in the flour, dip it in the egg, and then coat it in breadcrumbs. Press the breadcrumbs lightly to ensure they stick.

Step 4: Fry the Croquettes

1. Heat vegetable oil in a deep frying pan or pot over medium-high heat (about 350°F or 175°C). You’ll need enough oil to submerge the croquettes halfway if pan frying.
2. Fry the croquettes in batches for 2-3 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan.
3. Use a slotted spoon to transfer the fried croquettes to a plate lined with paper towels to drain any excess oil.

Step 5: Serve

Serve the crispy potato croquettes hot with your favorite dipping sauces or garnishes. Enjoy!

What to Serve with Potato Croquettes

These croquettes are versatile and can be paired with a variety of dishes and sauces:

• Dipping Sauces: Serve with ketchup, ranch, sour cream, garlic aioli, or marinara sauce.
• Main Courses: Pair with roasted chicken, grilled steak, or baked fish for a complete meal.
• Salad: A crisp green salad or coleslaw adds a refreshing contrast to the rich croquettes.

Tips for Perfect Croquettes

• Cool the Potatoes: If using freshly mashed potatoes, let them cool completely before making the mixture to avoid them becoming too sticky.
• Chill Before Shaping: Chilling the potato mixture makes it easier to handle and helps the croquettes hold their shape during frying.
• Double Bread for Extra Crunch: For an even crispier texture, dip the croquettes in the egg and breadcrumbs twice.
• Test the Oil Temperature: Use a thermometer or drop a breadcrumb into the oil—if it sizzles, the oil is ready.

Baked or Air Fryer Instructions

Want a lighter version? Try these alternative cooking methods:

Baked Croquettes:

1. Preheat your oven to 400°F (200°C).
2. Place the breaded croquettes on a baking sheet lined with parchment paper.
3. Lightly spray or brush with oil.
4. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.

Air-Fried Croquettes:

1. Preheat your air fryer to 375°F (190°C).
2. Place the croquettes in a single layer in the air fryer basket.
3. Air fry for 12-15 minutes, shaking the basket halfway through, until crispy and golden.

Storage Instructions

• Refrigerate: Store leftover croquettes in an airtight container in the fridge for up to 3 days.
• Freeze: Arrange uncooked croquettes on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. Cook from frozen when ready.
• Reheat: Reheat croquettes in the oven at 350°F (175°C) or in an air fryer until warmed through and crispy.

Frequently Asked Questions (FAQ)

Can I make potato croquettes without eggs?

Yes! You can replace the egg yolk in the filling with 1 tablespoon of milk, and for the breading, use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) instead of beaten eggs.

Can I make these gluten-free?

Absolutely! Use gluten-free flour and breadcrumbs for the breading.

What’s the best potato to use?

Starchy potatoes like Russets or Yukon Golds work best for a creamy and fluffy filling.

Why are my croquettes falling apart?

If your croquettes are falling apart, your potato mixture may be too soft. Add a bit more Parmesan cheese or a tablespoon of flour to help bind it. Chilling the mixture before shaping also helps.

Conclusion

There you have it—Crispy Potato Croquettes that are golden, crunchy, and packed with flavor. This recipe takes humble mashed potatoes and transforms them into something truly special. Perfect as a side dish, snack, or appetizer, these croquettes are guaranteed to impress.

If you give this recipe a try, I’d love to hear how they turned out! Share your feedback in the comments below or tag your photos on Pinterest. And if you’re looking for more crispy, comforting recipes, check out my recipes for arancini (Italian rice balls) or fried zucchini fritters—you’ll love them!

Nutritional Information (Per Croquette)

• Calories: 150
• Carbohydrates: 18g
• Protein: 4g
• Fat: 7g
• Fiber: 2g
• Sugar: 1g

Enjoy every crispy, creamy bite of these potato croquettes—they’re comfort food at its finest! 😊