Here’s a simple recipe for delicious potato croquettes that are crispy and full of flavor. Made from a blend of mashed potatoes, Parmesan cheese, and parsley, these tasty bites are shaped into balls, lightly breaded, and fried until golden brown. They serve as an irresistible appetizer or a delightful side dish, and you can have them ready in just 35 minutes!

These potato croquettes are the ultimate comforting snack that everyone adores. With creamy mashed potatoes mixed with cheese and herbs, rolled into adorable little balls, breaded, and fried to golden perfection, who could resist?

Potato croquettes are beloved worldwide, taking various forms like Japanese korokke, Dutch kroketten, and Spanish croquetas de jamón. Each variation is equally tempting!

This easy Italian-inspired recipe features Parmesan cheese, onion, garlic, and parsley, creating a delightful combination of a crispy exterior and a soft center. Enjoy them as a snack or side dish, either on their own or paired with a simple, delicious dip.

What is a potato croquette?

The term ‘croquette’ refers to any main ingredient that’s breaded and baked or fried until crispy. It comes from the French word ‘croque’ which translates to ‘crunch’. Often croquettes are shaped into cylinders or ovals but we found it easiest to shape them into balls for this recipe.

Potato croquettes ingredients

These easy homemade potato croquettes are made with simple ingredients, and no fancy potato ricer is needed. Here’s everything you need to make them:

  • Mashed potatoes – the best type of potato to use for croquettes are russet potatoes because they become dry and fluffy when cooked. Make sure the mashed potatoes are completely cold or you will have trouble forming the croquettes. You can use leftover mashed potatoes but if they are quite soft you will need to use flour to help bind them together.
  • Parmesan cheese – parmesan cheese adds richness and a cheesy flavor. You can also use pecorino romano if you prefer.
  • Onion + garlic – potatoes on their own aren’t super flavorful so minced onion and garlic give these croquettes a flavor boost.
  • Parsley – we mix some minced fresh parsley into the croquettes and sprinkle some on for serving.
  • Eggs – eggs act as a binder for the mashed potatoes giving them form and structure.
  • Salt + pepper – for seasoning, to taste.
  • Panko – panko breadcrumbs are a type of Japanese breadcrumb traditionally used as a coating for deep-fried foods. We prefer them over regular breadcrumbs for the crispy texture they offer. Use gluten-free panko if needed.
  • Flour – we use all-purpose flour for coating the croquettes before frying them. Use a 1:1 gluten-free all-purpose flour blend if needed.
  • Oil – any high-heat vegetable oil will work for frying like avocado oil, grape seed, or sunflower oil.

How to make potato croquettes

This potato croquettes recipe is a much-loved snack or appetizer that’s easy to make in just a few simple steps:

  1. Mix together the mashed potatoes with the parmesan cheese, onion, parsley, garlic, salt, pepper, and one of the eggs.
  2. Set up the egg, flour, and panko in three small shallow bowls.
  3. Use your hands to form small balls with the potato mixture, dipping them first in flour, then egg, and finally panko.
  4. Fry them in oil until they’re light brown, making sure to not crowd the pot. You may need to work in batches.
  5. Carefully remove them from the hot oil with a slotted spoon and place them on a paper towel-lined plate to cool. Enjoy!

Potato Croquettes Recipe
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Potato Croquettes Recipe

Recipe by KarishachegCourse: AppetizersDifficulty: Easy
Servings

5

servings
Prep time

25

minutes
Cooking time

10

minutes
Total time

35

minutes

Here’s a simple recipe for crispy, flavorful potato croquettes that are fun to enjoy. Made with a blend of mashed potatoes, Parmesan cheese, and parsley, these delightful bites are shaped into balls, lightly breaded, and fried until golden brown. Perfect as an irresistible appetizer or as a side dish, they can be ready in just 35 minutes!

Ingredients

  • 1 cups mashed potatoes (cooled)

  • ¼ cup grated parmesan cheese

  • ⅛ cup finely minced onion

  • ⅛ cup minced parsley

  • 1 ½ large eggs

  • ½ clove garlic

  • ¼ teaspoon EACH: salt and pepper

  • ½ cup panko

  • ⅛ cup flour

  • Oil for frying

Directions

  • Combine the cooled mashed potatoes, parmesan cheese, onion, parsley, garlic, salt, pepper, and 1 of the eggs in a large bowl and mix till well combined.
    1 cups mashed potatoes, ¼ cup grated parmesan cheese, ⅛ cup finely minced onion, ½ clove garlic, ¼ teaspoon EACH: salt and pepper, ⅛ cup minced parsley
  • Set up three shallow bowls: add the flour to one bowl, whisk the remaining 2 eggs in another bowl, and put the panko in the third bowl.
    1 ½ large eggs, ½ cup panko, ⅛ cup flour
  • Form croquettes into balls and then dip each one first in flour, then in egg, then in the panko. Keeping one hand for the egg and the other hand for the flour and panko makes this process a lot neater. Place the breaded potato croquettes onto a baking sheet or plate.
  • Heat 2 inches of oil in a high-sided frying pan over medium-high heat until it reaches 350 degrees Fahrenheit. (See notes.) Working in batches, add the potato croquettes to the pot, making sure not to crowd the pan. Cook them, for 2 minutes, or until they are light brown.
  • Remove them with a slotted spoon and place them on a cooling rack set over a baking sheet or a paper towel-lined plate to catch the drips. Continue to cook the remaining croquettes, making sure the oil returns to 350 degrees between batches.